Candy Corn Poke Cake
This candy corn poke cake is white cake soaked with stripes of orange and lemon gelatin, topped with whipped topping and candy corn for an easy make-ahead Halloween dessert.
Servings: 12
Calories: 111kcal
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 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.
Notes
Whitest cake: Use only egg whites when making the cake mix so the gelatin stripes really show.
Candy corn: Add it right before serving, since the colors can bleed into the topping.
Storage: Keep covered in the refrigerator.
Topping ideas: Chopped dry roasted peanuts, orange and yellow sprinkles, or cream cheese frosting instead of whipped topping.
Nutrition
Calories: 111kcal