Do you like candy corn? I’m totally on Team Candy Corn! Even if you just like it a little, I think you are going to absolutely love this easy-to-make Candy Corn Poke Cake.
I happen to be a huge fan of both candy corn and poke cakes so this Halloween dessert is totally for me. A delicious moist cake that not only is delicious involves candy corn. This festive poke cake recipe is perfect for the Halloween and Fall season.
After you print this recipe from the bottom of this post, be sure to check out these other Halloween favorites:
Candy Corn Poke Cake Recipe
This recipe is super quick and easy to follow. You will have a sweet and moist cake in no time. The ingredients are easy to find and its perfect for any occasion, especially Halloween! So, be sure to write this one down!
Do Poke Cakes Have to Be Refrigerated?
You can have this cake at room temp for a short period of time. Though, this cake has a whipped topping and being so, makes it better to have in the refrigerator. This will also make for a longer lasting shelf life.
What Flavor is Candy Corn?
It has always been a mystery as to what Candy corn is supposed to taste like. However, according to the flavor of this sweet treat, its supposed to be a mix of three flavors. Those three flavors are marshmallow, vanilla and caramel.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 ¾ cups sugar
- 1 teaspoon vanilla
- 3 eggs, room temperature
- 1 ⅓ cups buttermilk
- Yellow food coloring, optional
- 1 ½ cup candy corn, divided
- ¾ cup water
- 1 (8 ounce) container frozen whipped topping, thawed
- ½ cup dry roasted peanuts, chopped
Instructions:
Step 1: Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with non-stick cooking spray.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a large mixing bowl, beat the butter until fluffy. Slowly add the sugar and beat until completely incorporated. Add the vanilla and eggs, beating after each egg is added.
Step 4: To the mixture, add the flour in ½ cup increments, alternating each addition with buttermilk. Blend just until mixed. Do not overbeat.
Step 5: If desired, add yellow food coloring and stir until combined.
Step 6: Pour the cake batter into the prepared 9×13 baking dish.
Step 7: Place in the oven and bake for 40 to 45 minutes or until a toothpick inserted in the middle returns clean.
Step 8: Allow the cake to cool on a wire rack to room temperature.
Step 9: Meanwhile, place ¾ cup candy corn and water into a saucepan and cook over medium heat, stirring occasionally until the candy corn has melted. Bring the mixture to a boil and boil for 1 minutes. Remove from heat and allow to cool slightly.
Step 10: Using a bamboo skewer, poke holes into the cake. Pour the candy corn syrup over the cake.
Step 11: Spread the whipped topping over the cake.
Step 12: Top with remaining candy corn and chopped peanuts.
Enjoy!
Candy Corn Poke Cake Recipe
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, room temperature
- 1 3/4 cups sugar
- 1 teaspoon vanilla
- 3 eggs room temperature
- 1 1/3 cups buttermilk
- Yellow food coloring optional
- 1 1/2 cup candy corn divided
- 3/4 cup water
- 8 ounces frozen whipped topping, thawed
- 1/2 cup dry roasted peanuts chopped
Instructions
- Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter until fluffy. Slowly add the sugar and beat until completely incorporated. Add the vanilla and eggs, beating after each egg is added.
- To the mixture, add the flour in ½ cup increments, alternating each addition with buttermilk. Blend just until mixed. Do not overbeat.
- If desired, add yellow food coloring and stir until combined.
- Pour the cake batter into the prepared 9×13 baking dish.
- Place in the oven and bake for 40 to 45 minutes or until a toothpick inserted in the middle returns clean.
- Allow the cake to cool on a wire rack to room temperature.
- Meanwhile, place ¾ cup candy corn and water into a saucepan and cook over medium heat, stirring occasionally until the candy corn has melted. Bring the mixture to a boil and boil for 1 minutes. Remove from heat and allow to cool slightly.
- Using a bamboo skewer, poke holes into the cake. Pour the candy corn syrup over the cake.
- Spread the whipped topping over the cake.
- Top with remaining candy corn and chopped peanuts.
Leave a Comment