Halloween Poke Cake

I have to confess, I have never made a poke cake before. I have seen many recipes for poke cakes and they always look so delicious, but I have never made one. Why? I have no idea! Make this Halloween Poke Cake this year for all of your little ghosts and goblins. This super easy cake is made with a boxed fudge marble cake mix, and orange gelatin. The frosting is homemade with baking cocoa, butter, confectioners sugar, milk and vanilla. Yum

Taste of Home

I found this recipe in one of my many Taste of Home Cookbooks. The recipe can be found in Taste of Home 2006 Quick Cooking Annual Recipe Cookbook or you can also find the recipe at Taste of Home. This moist cake is delicious. The orange gelatin adds a wonderful orange flavor and the buttery chocolate frosting is great. Make this wonderful Halloween Poke Cake for your upcoming Halloween party. Kids and adults alike will love this yummy cake.

Poke Cakes


In recent years, Poke Cakes have taken off like the verbal rocket. Jell-o Brand invented this retro dessert to increase sales back in 1969 and the love for this cake continues to grow.

The traditional recipe calls for a white cake mix that is baked then cooked completely. Holes are poked randomly into the top of the cake using a fork or the handle of a wooden spoon. Next, strawberry jello mix is poured over the top to fill the holes. The cake goes into the fridge to allow the jello to set. Last but not lest, the top of the cakes is iced with cool-whip.

Halloween Poke Cake

A festive cake perfect for Halloween.
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  • 1 18 1/4 oz box fudge marble cake mix
  • eggs, water and oil per box directions
  • 2 3 oz packages orange gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1/2 cup butter, softened
  • 3 1/2 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • pumpkin candies or sprinkles


  • Prepare and bake cake according to package directions, using a greased 13 x 9 x 2 inch baking pan.
  • Cool on a wire rack for 1 hour.
  • In a small bowl, dissolve gelatin in boiling water; stir in cold water.
  • With a meat fork or wooden skewer, poke holes in cake about 2 inches apart.
  • Slowly pour gelatin over cake. Refrigerate for 2 to 3 hours.
  • For Frosting: In a small mixing bowl, cream butter until fluffy. Beat in confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candies. Cover and refrigerate until serving.


Serving: 1g, Calories: 214kcal, Carbohydrates: 37g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 21mg, Sodium: 72mg, Potassium: 43mg, Fiber: 1g, Sugar: 35g, Vitamin A: 245IU, Calcium: 11mg, Iron: 0.4mg
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines


This cake is made with Duncan Hines Cake Mix
Here is another delicious recipe for a minty bar that you’ll want to try asap. Midnight Mint Bars