Ingredients
• 1 box (15.25 oz) yellow or white cake mix (plus ingredients listed on box: eggs, oil, water)
• 1 can (3.4 oz) instant vanilla pudding mix
• 1 cup cold milk (dairy or plant-based)
• ½ cup heavy cream or whipped topping (like Cool Whip), thawed
• 1 cup candy corn, chopped (plus extra for topping)
• Optional: ½ tsp orange food coloring (for marbled effect)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare cake batter according to package directions. Pour into the pan and bake as directed (about 25–30 minutes). Let cool completely.
- Use the end of a wooden spoon or chopstick to poke holes all over the cooled cake.
- In a bowl, whisk instant pudding mix and cold milk. Beat 2 minutes until thickened. Fold in whipped cream and chopped candy corn (add food coloring if desired).
- Spread pudding mixture evenly over the cake, pressing gently so it seeps into the holes.
- Chill at least 2 hours (or overnight) to set.
- Before serving: Top with extra whole or chopped candy corn for a festive finish!
✨ Perfect for:
• Halloween parties
• Fall potlucks
• Kids’ celebrations
💡 Make ahead: Assemble up to one day in advance—store covered in the fridge.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 30 mins , Total Time : 2 hrs 45 mins (includes chilling) , Servings : 12 slices , Calories : 280 , Net Carbs: 38g , Fats: 12g , Protein: 4g