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Candy Corn Poke Cake

Candy Corn Poke Cake

White cake colored with food coloring , with sweetened condensed milk, whip topping and candy
Course Dessert
Cuisine American
Keyword cake, candy corn, whipped cream
Prep Time 50 minutes
Cook Time 22 minutes
2 hours
Total Time 3 hours 12 minutes
Servings 12
Calories 161kcal


  • Electric Mixer
  • OVEN
  • Refrigerator


  • 1 Box White Cake Mix
  • 3 Eggs Whites (or as directed on box)
  • ¼ Cup Vegetable Oil
  • 1 Cup Water
  • 1 14 oz Can Sweetened Condensed Milk
  • Yellow Food Coloring
  • Orange Food Coloring I mixed red and yellow


  • Make Cake Batter as directed on the box. Divide into 3 equal parts - make one orange, one yellow and leave one white. (Make sure you add enough to make the colors vibrant)
  • Spray the bottom of a 9 x 13 cake pan with food release, spread the yellow layer in the bottom of the pan, put in the freezer for 20 minutes (be sure to keep flat)
  • Next, carefully add the orange layer to the pan spreading over the yellow layer- return to the freezer for 20 minutes.
  • Preheat oven to 350° or as directed on box
  • Remove cake from the freezer and carefully add the white layer. Let the cake sit on top of stove well oven preheats.
  • Bake according to directions on the box -remove when a toothpick comes out dry
  • As soon as the cake is done poke holes with the end of a wooden spoon. Pour sweetened condensed milk over cake. Refrigerate for at least 2 hrs, overnight is best
  • Spread whipped topping on the cake and garnish with candy corn.


Calories: 161kcal | Carbohydrates: 35g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.2g | Cholesterol: 0.03mg | Sodium: 300mg | Potassium: 27mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 0.2IU | Vitamin C: 0.003mg | Calcium: 95mg | Iron: 1mg