Candy Corn Poke Cake

This Candy Corn Poke Cake is a festive and easy dessert perfect for fall! A moist vanilla cake is poked with holes and filled with a creamy candy corn-flavored pudding, then topped with whipped cream and candy corn.

Author: Vivien
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 package (3.4 oz) instant vanilla pudding mix
2 cups milk
1 teaspoon candy corn flavoring
8 oz whipped topping, thawed
Candy corn, for topping

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Instructions

Prepare cake according to package directions in a 9×13 inch pan. Let cool slightly.
While cake is still warm, poke holes all over the cake using the end of a wooden spoon.
In a medium bowl, whisk together the pudding mix and milk until smooth. Stir in the candy corn flavoring.
Pour the pudding mixture over the cake, making sure to get it into all the holes.
Refrigerate for at least 2 hours to allow the pudding to set.
Frost with whipped topping and decorate with candy corn before serving.

Notes

For a richer flavor, use heavy cream instead of milk in the pudding. You can also add a layer of cream cheese frosting under the whipped cream for extra tang.

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