11 Poke-Cake Halloween Ideas With Stable Pours

11

As an Amazon Associate I earn from qualifying purchases.
Editorial Policy | Disclosure Policy

Pumpkin Spice Poke Cake With Caramel Swirls

Pumpkin Spice Poke Cake with Caramel Swirls is a delightful autumn dessert that perfectly captures the flavors of the season. This moist and flavorful cake is infused with pumpkin spice and features a rich caramel sauce that soaks into the cake, creating an irresistible treat that’s ideal for Halloween gatherings or cozy fall celebrations.

Ingredients

Directions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to guarantee the cake doesn’t stick.
2. Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, pumpkin pie spice, and water. Mix well using an electric mixer on medium speed for about 2 minutes, until the batter is smooth and well combined.
3. Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan.
4. Poke the Cake: After the cake has cooled for about 15 minutes, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake. Make sure to poke deep enough for the caramel sauce to soak through.
5. Make the Caramel Sauce Mixture: In a separate bowl, mix the sweetened condensed milk with half of the caramel sauce. Stir until combined.
6. Soak the Cake: Pour the condensed milk and caramel mixture evenly over the poked holes in the cake, allowing it to soak in. Be generous and ascertain the mixture seeps through the holes.
7. Chill the Cake: Cover the cake and refrigerate for at least 1 hour, or until it’s chilled and the flavors meld together.
8. Add Whipped Topping and Caramel: After chilling, spread the whipped topping evenly over the cake. Drizzle the remaining caramel sauce on top of the whipped topping for an extra layer of sweetness.
9. Serve: Before serving, sprinkle a little ground cinnamon over the top for garnish. Cut into squares and enjoy this decadent Pumpkin Spice Poke Cake with Caramel Swirls at your Halloween festivities or any fall occasion!

Enjoy your delightful poke cake filled with the essence of fall!

Graveyard Chocolate Poke Cake With Gummy Worms

Graveyard Chocolate Poke Cake with Gummy Worms is a fun and spooky dessert that’s perfect for Halloween parties. This moist chocolate cake is filled with rich chocolate cream and topped with colorful gummy worms, making it look like a creepy graveyard scene that both kids and adults will love.

Ingredients

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to guarantee easy removal of the cake.
2. Prepare the Cake Batter: In a large mixing bowl, combine the devil’s food cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed to beat the mixture for about 2 minutes until it’s smooth and well combined.
3. Bake the Cake: Pour the cake batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
4. Poke the Cake: Once the cake has cooled, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, making sure to poke deep enough for the filling to seep through.
5. Prepare the Chocolate Filling: In a separate bowl, prepare the instant chocolate pudding mix according to the package instructions, using the milk and letting it set. Once set, mix it with the sweetened condensed milk until smooth.
6. Soak the Cake: Pour the chocolate pudding mixture evenly over the poked holes in the cake, allowing it to soak in generously.
7. Chill the Cake: Cover the cake and place it in the refrigerator for at least 1 hour to chill and allow the flavors to meld together.
8. Add Whipped Topping: After chilling, spread the whipped topping evenly over the surface of the cake, assuring complete coverage.
9. Decorate: Sprinkle crushed chocolate cookies over the whipped topping to create a “dirt” effect. Then, add gummy worms and mini chocolate tombstones on top for decoration.
10. Serve: Slice the cake into squares and serve at your Halloween gathering, delighting guests with this spooky and delicious treat. Enjoy your Halloween-themed culinary creation!

Ghostly Vanilla Poke Cake With Oreo Crumble

Ghostly Vanilla Poke Cake With Oreo Crumble is a delightful treat that’s perfect for Halloween celebrations. This moist vanilla cake is infused with sweetened condensed milk and topped with a light, fluffy whipped topping. The addition of crushed Oreo cookies adds a spooky touch, resembling grave dirt, and makes every slice of this cake a hauntingly delicious experience.

Ingredients

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to facilitate easy cake removal.
2. Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed to mix the ingredients for about 2 minutes until fully combined and smooth.
3. Bake the Cake: Pour the cake batter into the greased baking pan, spreading it evenly. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for around 15 minutes before transferring it to a wire rack to cool completely.
4. Poke the Cake: Once the cake has cooled down, use the handle of a wooden spoon or a fork to poke holes in the top of the cake, ensuring the holes are deep enough for the filling to penetrate.
5. Prepare the Filling: In a separate bowl, mix the sweetened condensed milk with the milk until the mixture is smooth.
6. Soak the Cake: Carefully pour the sweetened condensed milk mixture over the poked holes in the cake, allowing it to soak in thoroughly.
7. Chill the Cake: Cover the cake with plastic wrap and place it in the refrigerator for at least 1 hour to let the flavors meld and the filling set.
8. Add Whipped Topping: After chilling, remove the cake from the refrigerator and spread the whipped topping evenly across the top.
9. Add Oreo Crumble: Sprinkle the crushed Oreo cookies over the whipped topping to resemble dirt.
10. Decorate: If desired, add edible eyes on top to give the cake a ghostly effect.
11. Serve and Enjoy: Slice the cake and serve chilled to enjoy this spooky treat at your Halloween gathering!

Haunted Red Velvet Poke Cake With Cream Cheese Frosting

Haunted Red Velvet Poke Cake With Cream Cheese Frosting is a delicious twist on a classic dessert that’s perfect for Halloween gatherings. This decadent red velvet cake is moistened with a cream cheese filling that seeps into the holes, creating a rich and flavorful treat. Topped with a luscious cream cheese frosting, this cake is sure to delight both kids and adults alike, making it a crowd favorite at any spooky soirée.

Ingredients

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
2. Prepare the Cake Batter: In a large mixing bowl, combine the red velvet cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed to mix for about 2 minutes or until well combined and smooth.
3. Bake the Cake: Pour the cake batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for approximately 10-15 minutes before transferring it to a wire rack to cool completely.
4. Poke the Cake: Once the cake has completely cooled, use a wooden spoon handle or a fork to poke holes all over the top of the cake. Make sure to create holes that are about 1 inch apart and deep enough to hold the filling.
5. Prepare the Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk until the mixture is smooth and creamy.
6. Fill the Cake: Carefully pour the cream cheese filling over the surface of the poked cake, ensuring it seeps into the holes. Allow the filling to absorb for about 10-15 minutes.
7. Make the Frosting: In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold this whipped cream into any remaining cream cheese mixture until combined and fluffy.
8. Frost the Cake: Spread the cream cheese frosting evenly over the top of the cake, ensuring that it covers all the filling.
9. Garnish and Serve: If desired, sprinkle red sugar sprinkles over the top of the frosted cake for a festive touch. Cut into squares and serve chilled or at room temperature.

This Haunted Red Velvet Poke Cake is sure to be the star of your Halloween dessert table! Enjoy!

Spider Web Lemon Poke Cake With Black Licorice

Spider Web Lemon Poke Cake With Black Licorice is a delightful and eye-catching dessert that perfectly captures the Halloween spirit. This bright and zesty lemon poke cake is infused with a revitalizing lemon filling and features a striking spider web decoration made of black licorice. It’s a fun treat that’s sure to impress guests at any Halloween party!

Ingredients

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
2. Prepare the Cake Batter: In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed to mix for 2 minutes until the batter is smooth and well combined.
3. Bake the Cake: Pour the cake batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
4. Poke the Cake: Once the cake has cooled completely, use a wooden spoon handle or a fork to poke holes in the top of the cake, spacing them about 1 inch apart. Make sure the holes are deep enough to hold the filling.
5. Prepare the Lemon Filling: In a medium bowl, dissolve the lemon gelatin in 1 cup of boiling water, stirring until completely dissolved. Once dissolved, pour the mixture evenly over the poked cake, ensuring it seeps into the holes. Allow the cake to absorb the filling for 20-30 minutes.
6. Frost the Cake: After the lemon gelatin has set, spread the thawed Cool Whip over the top of the cake evenly to create a smooth layer of frosting.
7. Decorate with Black Licorice: Use the black licorice strips to create a spider web design on top of the Cool Whip frosting. Start from the center and work your way outward, creating lines that mimic a spider web pattern.
8. Garnish: If desired, sprinkle lemon zest on top for an added citrus touch before serving.
9. Serve: Cut into squares and enjoy your festive Spider Web Lemon Poke Cake With Black Licorice at your Halloween celebration!

Witch’s Brew Pistachio Poke Cake With Green Gelatin

Witch’s Brew Pistachio Poke Cake With Green Gelatin is a festive and spooky dessert perfect for Halloween celebrations. This vibrant green cake is infused with pistachio flavor and topped with a luscious whipped topping, making it a delicious centerpiece for any Halloween gathering. The unique poke method allows the green gelatin to seep through the cake, enhancing its flavor and creating an eye-catching treat that is certain to delight both kids and adults alike!

Ingredients

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to guarantee the cake doesn’t stick.
2. Prepare the Cake Batter: In a large mixing bowl, combine the pistachio cake mix, water, vegetable oil, and eggs. Using an electric mixer on medium speed, mix for about 2 minutes until the batter is smooth and well blended.
3. Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
4. Poke the Cake: After the cake has completely cooled, use the handle of a wooden spoon or a fork to poke holes in the top of the cake, spacing them about 1 inch apart. Confirm the holes are deep enough to hold the gelatin filling.
5. Prepare the Green Gelatin Filling: In a medium bowl, dissolve the green gelatin in 1 cup of boiling water, stirring until completely dissolved. Pour the gelatin mixture evenly over the poked cake, making sure it seeps into the holes. Let the cake absorb the filling for about 20-30 minutes.
6. Frost the Cake: After the gelatin has set, spread the thawed Cool Whip evenly over the top of the cake to create a smooth frosting layer.
7. Garnish the Cake: Sprinkle chopped pistachios over the top of the Cool Whip frosting for added texture and decoration. If desired, add a few drops of green food coloring onto the frosting for an extra spooky touch.
8. Serve and Enjoy: Slice the cake into squares, serve, and watch your guests delight in this whimsical Witch’s Brew Pistachio Poke Cake!

Bats and Bones Almond Joy Poke Cake

Bats and Bones Almond Joy Poke Cake is a delightful and spooky dessert that combines the chocolatey goodness of a cake with the flavors of coconut and almond, reminiscent of the beloved candy bar. The poke cake method allows for a rich chocolate syrup filling that seeps into the cake, creating a moist and flavorful treat perfect for Halloween festivities. Topped with whipped cream and garnished with bat and bone candy decorations, this cake is not only tasty but also visually striking!

Ingredients

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
2. Prepare the Cake Batter: In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Using an electric mixer on medium speed, mix for about 2 minutes until the batter is smooth and well combined.
3. Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.
4. Poke the Cake: Once the cake has cooled completely, use the handle of a wooden spoon or a fork to poke holes in the top of the cake, spacing them about 1 inch apart to allow for the filling.
5. Prepare the Chocolate Filling: In a medium bowl, mix the instant chocolate pudding with 2 cups of cold milk according to package instructions. Allow it to set for 5-10 minutes until it thickens.
6. Fill the Cake: Pour the pudding mixture evenly over the top of the poked cake, ensuring it seeps into the holes. Let the cake absorb the filling for about 20-30 minutes.
7. Add Coconut and Almond Topping: Spread the Cool Whip evenly over the top of the cake. Then sprinkle the sweetened shredded coconut and almond slices over the whipped topping for added flavor and decoration.
8. Garnish the Cake: To create a Halloween theme, add bat and bone candy decorations on top of the cake. Optionally, sprinkle some additional shredded coconut for a ghostly look.
9. Serve and Enjoy: Slice the cake into squares and serve it at your Halloween gathering. Enjoy the delicious and festive flavors of Bats and Bones Almond Joy Poke Cake!

Candy Corn Poke Cake With Buttercream Drizzle

Candy Corn Poke Cake With Buttercream Drizzle is a fun and festive dessert that captures the essence of Halloween with its vibrant colors and flavors. This poke cake features a moist vanilla cake infused with candy corn flavoring, which is then drenched in a deliciously sweet pudding mixture. Topped with a creamy buttercream drizzle and real candy corn, this cake is sure to be a hit at your Halloween celebrations!

Ingredients

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
2. Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed to mix for about 2 minutes, or until the batter is smooth and well incorporated.
3. Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10-15 minutes, then remove it to a wire rack to cool completely.
4. Poke the Cake: Once the cake has cooled completely, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, leaving about 1 inch of space between holes.
5. Prepare the Pudding Filling: In a medium bowl, whisk together the instant vanilla pudding mix and 2 cups of milk according to package instructions. If using, add the candy corn flavoring and mix well. Let it set for 5-10 minutes until it thickens slightly.
6. Fill the Cake: Pour the thickened pudding evenly over the top of the poked cake, making sure it seeps into the holes. Allow the cake to absorb the filling for about 20-30 minutes.
7. Prepare the Buttercream Drizzle: In a mixing bowl, cream together the softened butter and powdered sugar. Add 2-3 tablespoons of milk, mixing until the desired consistency is reached for drizzling.
8. Top the Cake: Spread Cool Whip evenly over the top of the cake. Drizzle the prepared buttercream glaze over the Cool Whip layer in a crisscross pattern for a delightful presentation.
9. Garnish: Decorate the top of the cake with plenty of candy corn for a festive Halloween touch.
10. Serve: Slice the cake into squares and serve to your guests! Enjoy the delicious flavors of this festive Candy Corn Poke Cake.

Mummy’s Delight Coconut Poke Cake

Mummy’s Delight Coconut Poke Cake is a spooky and delicious twist on the classic poke cake, perfect for Halloween festivities. This cake combines fluffy vanilla cake, coconut cream filling, and a delightful topping that resembles a wrapped mummy. With its rich coconut flavor and fun decorations, it’s guaranteed to be a crowd-pleaser at any Halloween gathering!

Ingredients

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to make sure the cake doesn’t stick.
2. Prepare the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, water, vegetable oil, and eggs. Mix on medium speed with an electric mixer for about 2 minutes until the batter is smooth.
3. Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
4. Poke the Cake: After the cake has completely cooled, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, spacing them about 1 inch apart.
5. Prepare the Coconut Filling: In a medium bowl, whisk together the instant coconut pudding mix with the sweetened condensed milk and 2 cups of milk according to the package instructions. Let the mixture sit for 5-10 minutes until it thickens slightly.
6. Fill the Cake: Pour the thickened coconut filling over the poked cake, making sure it seeps into the holes. Allow the cake to absorb the filling for about 20-30 minutes.
7. Prepare the Topping: In a microwave-safe bowl, melt the white chocolate melts in 30-second intervals, stirring in between until smooth. Once melted, drizzle the white chocolate over the top of the cake to create a mummy-like appearance.
8. Add Coconut and Eyes: Immediately sprinkle shredded coconut over the melted chocolate to resemble mummy bandages. Use dark chocolate chips to create eyes. Allow the cake to chill in the refrigerator for at least 1 hour before serving.
9. Serve and Enjoy: Cut into squares and serve the Mummy’s Delight Coconut Poke Cake at your Halloween party for a spooktacular treat!

Frankenstein Fudge Poke Cake With Chocolate Ganache

Frankenstein Fudge Poke Cake with Chocolate Ganache is a fun and creative dessert that’s perfect for Halloween celebrations. This vibrant green and chocolate dessert combines a rich chocolate cake with a fudge filling, topped with a smooth chocolate ganache. Your guests will be both delighted and spooked by this whimsical cake inspired by the classic monster!

Ingredients

Directions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to guarantee the cake releases easily after baking.
2. Prepare the Cake Batter: In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed for about 2 minutes until the batter is smooth and well combined.
3. Bake the Cake: Pour the cake batter into the prepared baking pan, smoothing the top with a spatula if necessary. Bake in the preheated oven for 25-30 minutes. Check the center of the cake with a toothpick; it should come out clean when the cake is done. Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
4. Poke the Cake: Once the cake has cooled, use the handle of a wooden spoon or a fork to poke holes in the top of the cake, spacing them about 1 inch apart. Be sure to poke deep enough for the filling to seep through.
5. Prepare the Fudge Filling: In a medium bowl, combine the sweetened condensed milk, instant chocolate pudding mix, and 2 cups of milk. Whisk until the mixture thickens, around 5-10 minutes.
6. Fill the Cake: Pour the thickened fudge filling evenly over the poked cake, making sure it seeps into all the holes. Allow the cake to sit for 20-30 minutes to absorb the filling.
7. Prepare the Ganache: In a small saucepan over medium heat, combine the heavy cream and semi-sweet chocolate chips. Stir continuously until the chocolate is completely melted and the mixture is smooth. Let the ganache cool slightly before pouring.
8. Add Ganache to Cake: Pour the chocolate ganache over the top of the cake, spreading it evenly to cover the surface.
9. Decorate the Cake: Add a few drops of green food coloring into the thawed Cool Whip and mix until you achieve your desired color. Spread the green whipped topping over the ganache, creating a fun and spooky appearance. Use green frosting to make “stitches” on the cake, and add candy eyes on top if desired.
10. Chill and Serve: Refrigerate the cake for at least 1 hour before slicing. Enjoy your Frankenstein Fudge Poke Cake at your Halloween gathering!

Candy Apple Poke Cake With Fondant Decorations

Candy Apple Poke Cake with Fondant Decorations is a delightful Halloween dessert that captures the essence of classic candy apples in cake form. This poke cake features a moist apple-flavored cake filled with a sweet candy apple syrup and topped with a smooth buttercream frosting. The fondant decorations, resembling shiny candy apples and other fun Halloween shapes, add a festive touch to this spooky treat.

Ingredients

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to guarantee the cake is easy to remove after baking.
2. Prepare the Cake Batter: In a large mixing bowl, combine the apple cake mix, water, vegetable oil, and eggs. Using an electric mixer on medium speed, beat the ingredients for about 2 minutes until the batter is well combined and smooth.
3. Bake the Cake: Pour the cake batter into the prepared baking pan, smoothing the top with a spatula. Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
4. Poke the Cake: Once the cake is completely cooled, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, spacing them about 1 inch apart. Confirm the holes are deep enough for the filling to seep in.
5. Prepare the Filling: In a medium bowl, mix the sweetened condensed milk and candy apple syrup until well combined. Pour the mixture evenly over the poked cake, allowing it to fill the holes and soak into the cake. Let the cake sit for about 20-30 minutes to absorb the filling.
6. Make the Buttercream Frosting: In a large mixing bowl, cream together the softened butter and 1 cup of milk until smooth. Gradually add powdered sugar, mixing until well combined and reaching a spreadable consistency. Add in the vanilla extract and mix until thoroughly incorporated.
7. Frost the Cake: Spread the buttercream frosting evenly over the top of the cake, making it smooth and decorative as desired.
8. Decorate with Fondant: Roll out the red fondant to create small candy apple shapes and the green fondant for leaves. If using lollipop sticks, insert them into the fondant apples for decoration. Place the fondant decorations on top of the frosted cake to create a fun and festive Halloween look.
9. Slice and Serve: Cut the cake into squares and serve to your guests, enjoying the sweet flavors and vibrant decorations of this Halloween-inspired treat!