This festive and easy candy corn poke cake recipe includes a moist white cake soaked in orange and lemon gelatin with whipped topping and candy corn decorations. If orange creamsicle was a cake, it would be this bad boy!
Y’all, where did this year go? While we’re at it, what happened to last year? It is hard to wrap my head around the fact that we are in October when my mind says it couldn’t possibly be past mid-August. Yet, here we are, the weather cooling somewhat, leaves turning, and Thanksgiving will be here before you know it.
It’s important to enjoy each season as much as we possibly can and for me, that means celebrating with special dishes. Today I’m sharing a festive cake with you that will put a smile on everyone’s face (except the candy corn haters, but you can leave the candy corn off of their piece). Better yet, if you love candy corn, find as many people as possible who hate it so you never have to share. Makes for a sweet friendship!
Now, if you don’t enjoy candy corn, don’t worry. The only candy corn on this cake is the decorative candy pieces on top. It’s more of a homemade candy corn-themed poke cake that only needs 4 ingredients. You see, we get a moist boxed cake mix and bake it. Then we poke holes all over the cooled cake and alternate between adding orange and lemon gelatin to each row so every slice of cake looks like candy corn from the side. Then we add whipped topping and your cake is complete!
Wondering what this homemade candy corn poke cake tastes like? Oh goodness! I’m so glad you asked. It tastes like the cake version of an Orange Creamsicle. Even more reason to love it!
By the way, if you’re looking for more Halloween dessert recipes for your Halloween party, check out my white chocolate candy corn cookies, Jack-o-Lantern puff pastry apple pies, Halloween frozen yogurt bark, and ghost meringue cookies.
- White cake mix (along with corresponding ingredients)
- Orange gelatin
- Lemon gelatin
- Cool Whip
- Candy corn candy pieces for decoration
How to Make Candy Corn Poke Cake
Prepare cake batter according to package directions and bake in a greased 9×13 baking dish.
Allow the cake to cool completely.
After the cake has cooled, use the end of a wooden spoon to poke rows of holes, about an inch apart, all over the top of the cake until it looks like it has been attacked by methodical woodpeckers with extraordinarily large beaks.
In a medium bowl, place 1/2 cup of boiling water and stir in orange jello until completely dissolved.
Add 1/2 cup cold water and stir until blended. Repeat for the lemon jello.
Pour the orange jello into every other row of holes on the cake and then go back and pour the lemon jello into the remaining rows.
Ice cake with Cool Whip or make your own whipped cream.
Cover and refrigerate until well chilled.
Garnish with candy corn before serving your festive .
Now get ready for the fun part!
The cut pieces are as pretty as a picture!
- Store leftover candy corn cake in an airtight container or covered in plastic wrap in the fridge for up to 5 days.
- You can freeze the cake, but I’d recommend freezing it without the whipped cream on top. Double-wrap individual cake slices and they’ll last up to 3 months in the freezer. Thaw overnight in the fridge before serving with some fresh cream.
- Make sure you get a white cake mix and only use egg whites in making it (as instructed) so your cake with be the whitest white and the color of your lemon jello will show up really well. I mention this because I often get a white cake mix and just use the whole egg to still end up with a white-ish cake but not waste any eggs. But this time it’s important to follow the instructions as closely as you can for the prettiest cake.
- If you’d like to make homemade whipped cream rather than use store-bought whipped, topping, go for it! While you’re at it, you can make the cake from scratch, too. Feel free to use this recipe exactly as written to achieve the results shown in the photos or modify it to suit your needs.
- The candy corn does tend to bleed into the whipped topping, so just add them right before serving. You can also go wild and add as many candy pieces as you like!
- Other great toppings are chopped dry roasted peanuts or orange and yellow along with the candy corn.
- Besides whipped cream, you can also top your cake with cream cheese frosting.
Check out these other poke cake recipes:
- 1 15-oz box white cake mix and corresponding ingredients i.e. eggs, water, and oil
- 1 3-oz box orange-flavored gelatin
- 1 3-oz box lemon-flavored gelatin
- 1 16-oz tub frozen whipped topping
- candy corn candy pieces for decoration
- Prepare cake batter according to package directions and bake in a greased 9x13 baking dish. Allow the cake to cool completely.1 15-oz box white cake mix
- Use the end of a wooden spoon to poke rows of holes, about an inch apart, all over the top of the cooled cake.
- In a medium bowl, place 1/2 cup of boiling water and stir in orange gelatin until completely dissolved. Add 1/2 cup cold water and stir until blended. Repeat for the lemon gelatin.1 3-oz box orange-flavored gelatin, 1 3-oz box lemon-flavored gelatin
- Pour the orange gelatin into every other row of holes on the cake and then go back and pour the lemon gelatin into the remaining rows.
- Ice cake with Cool Whip or homemade whipped cream.1 16-oz tub frozen whipped topping
- Cover and refrigerate until well chilled. Garnish with candy corn before serving. Store in the refrigerator.
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Cutest Fall Harvest/Cake Walk Cake ever. Such a hit where ever ya take it.
The cake looks scrumptious, great diea for a birthday cake too!
That is the cutest Poke Cake ever. I was just talking with a friend of mine about alternating the flavors in a poke cake. This idea is perfect for this. I want one with Pumpkin pudding and Cheesecake pudding too. Shared this with her. We will make your version up at my Mama’s this weekend.
I hope y’all enjoy it and have a wonderful weekend!!!
You are very welcome!!
I can’t wait to try this!! It IS cute as a button!!
Thank you Pam!!
Have you ever used your spaghetti spoon to poke holes in your cakes? You know the spoon with the long “fingers” all around the edge. It makes the holes deep enough but doesn’t tear up the cake.
I never thought about that, great idea Mary!!! Thanks for sharing!!