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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.

Candy Corn Poke Cake

About a Mom
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. 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.
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 16
Calories 337 kcal

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
  • 8 ounce frozen whipped topping, thawed
  • ½ cup dry roasted peanuts chopped

Instructions
 

  • Preheat the oven to 350 degrees. Prepare a 9x13 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 9x13 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.

Nutrition

Serving: 16gCalories: 337kcalCarbohydrates: 54gProtein: 5gFat: 12gSaturated Fat: 6gCholesterol: 48mgSodium: 254mgPotassium: 100mgFiber: 1gSugar: 40gVitamin A: 265IUCalcium: 59mgIron: 1mg
Keyword candy corn poke cake
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