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.

Sammy Mila
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

430 calories; 20 g total fat; 11 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 85 mg cholesterol; 290 mg sodium. 121 mg potassium; 59 g carbohydrates; 1 g fiber; 28 g sugar; 5 g protein; 1 g trans fatty acid; 679 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 39 mcg folate; 0 mcg vitamin b12; 73 mg calcium; 1 mg iron;