Name: Candy Corn Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 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

Candy Corn Poke Cake

Print Recipe

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

Author: Savannah Rose
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 2 hours 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 in a 9×13 inch pan.
Let cool for 15 minutes.
Using the end of a wooden spoon or a fork, poke holes all over the cake.
Pour sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
Refrigerate for at least 2 hours.
Frost with thawed whipped topping.
Sprinkle with candy corn.
Cut into squares and serve.

Notes

For an extra touch, drizzle a little caramel sauce over the top before serving.

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