Candy Corn Poke Cake

This Candy Corn Poke Cake is a festive and delicious treat perfect for Halloween! A moist cake soaked with sweetened condensed milk and topped with whipped cream and candy corn makes it irresistible.

Author: Juliette
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 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 box
1 can (14 oz) sweetened condensed milk
1 container (8 oz) frozen whipped topping, thawed
1 cup candy corn

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Instructions

Prepare cake according to package directions for a 9×13 inch pan.
Let cake cool slightly, about 15 minutes.
Using the handle of a wooden spoon or a fork, poke holes all over the cake.
Pour sweetened condensed milk evenly over the cake, allowing it to seep into the holes.
Refrigerate for at least 2 hours to allow the cake to absorb the milk.
Spread whipped topping evenly over the cake.
Decorate with candy corn.
Cut into squares and serve.

Notes

For an extra layer of flavor, drizzle a little caramel sauce over the whipped topping before adding the candy corn.

Find it online: https://busymomsimplenutrition.com/candy-corn-poke-cake/