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Easy Candy Corn Poke Cake: Best Halloween Dessert

Easy Candy Corn Poke Cake for Halloween - featured image
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This Easy Candy Corn Poke Cake for Halloween is a quick and festive dessert made with a boxed cake mix, colorful gelatin layers, and a fluffy whipped topping. It’s a crowd-pleasing treat that looks like it came from a bakery but requires minimal effort.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 3 large eggs (room temperature)
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 box (3 oz) orange-flavored gelatin
  • 1 box (3 oz) lemon-flavored gelatin
  • 1 cup boiling water (divided into two 1/2 cup portions)
  • 1/2 cup cold water (divided into two 1/4 cup portions)
  • 1 container (8 oz) whipped topping
  • 1/2 cup candy corn (plus extra for garnish)
  • Orange and yellow food coloring (optional)
  • Halloween sprinkles (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan with butter or non-stick spray.
  2. In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Mix according to package directions until smooth.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let the cake cool for 10 minutes.
  5. In a small bowl, combine the orange gelatin powder with 1/2 cup boiling water. Stir until dissolved, then add 1/4 cup cold water. Set aside.
  6. In another small bowl, repeat with the lemon gelatin powder and remaining boiling water and cold water.
  7. Using a wooden skewer or spoon handle, poke holes all over the cake about 1 inch apart, going about 3/4 of the way down.
  8. Slowly pour the orange gelatin over one half of the cake and the lemon gelatin over the other half. Let soak for 5 minutes.
  9. Refrigerate the cake for at least 2 hours (or overnight).
  10. Once chilled, spread the whipped topping evenly over the cake. Optionally, tint portions with food coloring.
  11. Decorate with candy corn and Halloween sprinkles.
  12. Chill for another 30 minutes before serving. Cut into squares and serve cold.

Notes

For best results, use room temperature eggs and don’t overmix the batter. Poke holes at an angle for better gelatin absorption. Chill the cake thoroughly before adding the topping to prevent melting. The cake can be made ahead and stored in the refrigerator for up to 5 days.

Nutrition

Keywords: candy corn poke cake, Halloween dessert, easy poke cake, Halloween cake, poke cake recipe

Find it online: https://novanosh.com/easy-candy-corn-poke-cake-best-halloween-dessert/