Candy Corn Poke Cake
If an orange creamsicle and a Halloween party had a baby, it would be this candy corn poke cake. A white cake mix gets poked full of holes and soaked with stripes of orange and lemon gelatin, then covered in whipped topping and finished with candy corn, so every slice shows off those candy corn colors.
A Quick Look At The Recipe
- Recipe Name: Candy Corn Poke Cake
- Serves: 4
- Main Ingredients: 15-oz box white cake mix, 3-oz box orange-flavored gelatin, 3-oz box lemon-flavored gelatin, 16-oz tub frozen whipped topping, candy corn candy pieces for decoration
- Why You'll Love It: 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.
It’s an easy make-ahead Halloween dessert since it needs time in the fridge anyway, and the candy corn haters can have their slice plain. Bring it to a fall party along with white chocolate candy corn cookies for the true candy corn fans.
Why This Halloween Poke Cake Works
Poking rows of holes into a cooled cake gives the gelatin a place to soak in, so you get bright stripes of orange and lemon running through soft white cake. Alternating the two flavors row by row is what makes the candy corn look when you slice it. Chilling sets the gelatin and keeps the cake moist for days.
Ingredients for Candy Corn Poke Cake
White cake mix: Make it with egg whites only, as the box directs, so the cake stays bright white and the gelatin colors really show.
Orange and lemon gelatin: One small box of each makes the stripes and gives the cake a creamsicle flavor.
Whipped topping: Cool Whip is easiest, or use homemade whipped cream.
Candy corn: Add it right before serving since the colors can bleed into the topping.
You’ll find the exact amounts in the recipe card below.
Helpful Tips Before You Start
- Let the cake cool completely before poking it, or the gelatin will just turn it soggy.
- Use the round end of a wooden spoon to poke rows of holes about an inch apart.
- Pour slowly so the gelatin fills the holes instead of running across the top.
- Chopped dry roasted peanuts or orange and yellow sprinkles make good extra toppings, and cream cheese frosting works in place of the whipped topping.
How to Make Candy Corn Poke Cake
1Bake the Cake
Make the white cake mix according to the package directions and bake it in a greased 9×13 dish. Let it cool completely.
2Poke the Holes
Use the end of a wooden spoon to poke rows of holes about an inch apart all over the top of the cooled cake.
3Pour in the Gelatin
Stir each box of gelatin into ½ cup boiling water until dissolved, then add ½ cup cold water. Pour orange into every other row of holes and lemon into the rows in between.
4Add the Whipped Topping
Spread the whipped topping evenly over the cake.
5Chill
Cover and refrigerate until well chilled and the gelatin is set.
6Top with Candy Corn
Scatter candy corn across the cake right before serving, then slice and enjoy.
Serving and Make-Ahead Tips
Make the cake the day before your party and add the candy corn just before serving. It’s right at home on a Halloween dessert table with big chewy Halloween candy cookies, ghost meringue cookies and a bowl of Pay Day candy mix. For more ideas, browse our list of easy Halloween treats and desserts, and when November rolls around, my family’s Thanksgiving recipes are ready for you.
Candy Corn Poke Cake FAQs
Can I make this cake from scratch?
Sure. Any white cake baked in a 9×13 pan works, as long as it’s completely cool before you poke the holes.
Why did my candy corn bleed?
Candy corn colors can run into whipped topping as it sits, so add it right before serving.
How long does poke cake keep?
Keep it covered in the fridge, since the whipped topping needs to stay cold, and enjoy it within a few days.
Candy Corn Poke Cake
Ingredients
- 1 15-oz box white cake mix plus the egg whites, water and oil listed on the box
- 1 3-oz box orange-flavored gelatin
- 1 3-oz box lemon-flavored gelatin
- 1 16-oz tub frozen whipped topping
- 1 cup candy corn for topping
Instructions
- Prepare cake batter according to package directions and bake in a greased 9×13 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.
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!!!
thank you
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!!