Recipes and Cooking Candy Corn Poke Cake Love Halloween? Love moist cake? If you answered yes to even just one of those questions, you must try this poke cake recipe. A syrup made from candy corn adds the extra moistness you expect from a poke cake recipe. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Published on June 7, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Stand Time: 30 mins Bake Time: 30 mins Cool Time: 1 hrs Total Time: 2 hrs 30 mins Servings: 16 Jump to Nutrition Facts Ingredients 3 eggs ½ cup butter 2 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 ¾ cup granulated sugar 1 teaspoon vanilla 1 ⅓ cup buttermilk Yellow food coloring ¾ cup candy corn ¾ cup water 2 cup heavy cream ½ cup powdered sugar ½ cup dry roasted peanuts, chopped ½ cup candy corn Directions Allow eggs and butter to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla; beat until well combined. Add eggs, 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Tint batter with yellow food coloring. Spread batter into the prepared pan. Bake 30 to 35 minutes, or until a wooden toothpick inserted near center comes out clean. Cool cake completely in pan on wire rack. Meanwhile, in a small saucepan combine 3/4 cup candy corn and water over medium heat. Stir occasionally until candy is completely dissolved. Using chopsticks or the handle of a wooden spoon, poke holes through cake about 1 inch apart. Drizzle candy corn syrup over top of cake. In a large bowl beat cream and powdered sugar with a mixer on medium until stiff peaks form. Spread whipped cream over cooled cake and sprinkle with peanuts and 1/2 cup candy corn. Matthew Clark Rate it Print Nutrition Facts (per serving) 430 Calories 20g Fat 59g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 430 % Daily Value * Total Fat 20g 26% Saturated Fat 11g 55% Cholesterol 85mg 28% Sodium 290mg 13% Total Carbohydrate 59g 21% Total Sugars 28g Protein 5g Vitamin C 0.4mg 2% Calcium 72.9mg 6% Iron 1.1mg 6% Potassium 121mg 3% Fatty acids, total trans 1g Folate, total 38.8mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.