Candy Corn Poke Cake is homemade fluffy cake mix, with filled with melted candy corn and topped with creamy whipped topping.
I love poke cakes. They are traditionally made with gelatin or instant pudding in the center. I wanted to keep this cake simple so I used melted candy corn instead of gelatin. It turned out amazing. Your entire family will enjoy it.
WHAT YOU’LL NEED
Flour – All Purpose Flour or plain flour
Seasoning and Spices – Baking Powder, Baking Soda, Salt, Vanilla Extract, room temperature water.
Butter – Unsalted. You can use salted if that is what you have.
Sugar – Granulated or Pure Cane Sugar
Eggs – Large brown or white eggs.
Buttermilk – You can use store bought or make homemade.
Food Coloring – Yellow. This is optional.
Candy Corn – Traditional candy corn looks best, but any kind will work.
Whipped Topping – Frozen whipped topping. I used Cool Whip brand
Peanuts – Dry roasted peanuts. These are optional.
STEP BY STEP 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.
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.
Step 3. Pour the cake batter into the prepared 9×13 baking dish.
Step 4. Place in the oven and bake for 40 to 45 minutes or until a toothpick inserted in the middle returns clean.
Step 5. Allow the cake to cool on a wire rack to room temperature.
Step 6. 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 7. Using a bamboo skewer, poke holes into the cake. Pour the candy corn syrup over the cake.
Step 8. Spread the whipped topping over the cake.
Step 9. Top with remaining candy corn and chopped peanuts.
TIPS AND FAQS
To make homemade buttermilk you will need one and one thirds cup of milk. Any kind of milk that you prefer to use. I typically use whole milk when I am baking. Then you will need one tablespoon and one teaspoon of lemon juice or white vinegar. Stir the lemon juice or vinegar into your milk, and allow the mixture to sit for 10 minutes. After ten minutes you have homemade buttermilk and it’s ready to use.
If you want to make your cake a little more festive. Split your whipped topping into two different bowls. Using food coloring, turn one bowl yellow and one bowl orange. And then frost your cake in layers alternating between the colors.
Store your Candy Corn Poke Cake in the fridge for up to five days. Make sure to keep your cake tightly covered to prevent it from drying out quickly.
RELATED RECIPES
Slow Cooker Sweet Potato Casserole
Candy Corn Poke Cake
Equipment
- 9 x 13 cake pan
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 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 oz whipped topping, thawed
- ½ 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.