A fun and easy Halloween poke cake decorated to look like a spooky graveyard filled with ghosts and tombstones—perfect for a Halloween party!
Ingredients
15.25ouncesdevil's food cake mix+ ingredients called for on box
3.4ounceinstant white chocolate pudding mix
2cupscold milk
green and orange food coloring
8ouncescool whipthawed
30oreo cookiescrushed
4milano cookies
½cupsemi-sweet chocolate chips or black writing icing
additional decorations, as desiredghost peepd, black cat peeps, pumpkin peeps, candy pumpkins, halloween sprinkles, gummy worms
Instructions
Prepare the cake mix in a 9x13 pan as directed on the package. After baking set aside the cake to cool for 15 minutes.
Meanwhile, combine the instant pudding mixes and cold milk in a large bowl, whisking well to combine. Divide the pudding equally into 2 small bowls. Use food coloring to color one bowl of pudding green and the other orange. Set aside.
Use the handle of a wooden spoon to poke holes about 1 inch apart over the top of the cake.
Carefully spoon the pudding into the holes, alternating between the green and orange pudding.
Spread the Cool whip whipped topping evenly over the top of the cake.
Sprinkle the cookie crumbs over the top of the cake.
Place the cake in the fridge to chill for at least 2 hours.
Meanwhile, decorate your milano cookies by breaking the bottom off each cookie and writing "R.I.P." or a date using black writing icing or melted chocolate. (see notes for how to melt chocolate.) Set aside.
Before serving, decorate the top of the cake with tombstone cookies, ghost peeps, and other Halloween candy and sprinkles as desired.
Notes
A chopstick or a wide smoothie straw can be used to poke holes in the cake as well. Turn them in the cake a bit to create a wide enough hole for the pudding to fill. How to melt chocolate for decorating: Place your chocolate chips or melting wafers in a microwave-safe bowl and heat in 30-second intervals, stirring after each, until the chocolate is smooth and melted. Place the melted chocolate in a freezer bag and cut a small hole in the corner. Use this to pipe melted chocolate onto cookies.Store dessert covered in the refrigerator for up to 3 days.