Candy Corn Poke Cake
This Candy Corn Poke Cake is a fun and festive dessert perfect for Halloween! A moist cake is soaked in a sweet condensed milk mixture and topped with whipped cream and plenty of candy corn for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 box (15.25 oz) white cake mix, plus ingredients called for on the box
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Candy corn, for topping
Instructions
- Prepare the cake according to the package directions in a 9×13 inch baking pan.
- Let the cake cool slightly, then use the end of a wooden spoon or a fork to poke holes all over the cake.
- Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the cake.
- Top with candy corn.
- Refrigerate for at least 2 hours before serving.
Notes
For an extra layer of flavor, you can add a thin layer of caramel sauce before adding the whipped cream.
Find it online: https://cubaqueen.com/candy-corn-poke-cake/