This graveyard Halloween poke cake is so colorful, spooky and fun! Perfect for Halloween parties, potlucks, or just a fun and easy treat for your family.
Ingredients
For The Cake
15.25ouncedevil's food cake mix
1 ¼cupswater
½cupoilvegetable, olive or any cooking oil
3largeeggs
3.3ouncesinstant white chocolate pudding mixcan use vanilla or cheesecake also
2cupsmilk
food coloringgreen and orange
8ounceswhipped toppinglike Cool Whip
30cookieschocolate sandwich cookieslike Oreos
½cupsemisweet chocolate chips
For The Decorations - Use As Much Or As Little As You Like!
Milano cookiesfor headstones
Halloween marshmallowspumpkin, ghost and black cat - Peeps candy
candy pumpkins
Halloween sprinkles
gummy worms
Instructions
For The Cake
Preheat the oven to 350 degrees. Lightly grease a 9x13 baking dish.
In a large mixing bowl add the cake mix, water, oil and eggs. Mix well until combined and a smooth batter forms.
Pour the cake batter into the prepared baking dish. Bake the cake in the oven for 30-35 minutes. A toothpick should come out clean with no batter when inserted into the center.
Bake the cake for 30-35 minutes until a toothpick inserted comes out clean. Allow the cake to cool in the pan completely.
Once cool, poke holes in rows into the cake with the handle of a wooden spoon or a chopstick.
Add the instant pudding and milk to a medium sized bowl. Whisk the mixture until fully combined and smooth. Split the pudding into two small bowls. Add a few drops of green food coloring to one bowl and a few drops of orange food coloring to the second bowl. Mix until the pudding is your desired color.
Carefully spoon the pudding onto the cake into the holes. Alternating colors in the holes for the pretties results! See notes.
Top the entire cake with the whipped topping, using a knife to smooth it across the top.
Crush the chocolate sandwich cookies into crumbs, including the cream centers. See notes. Spread the cookie crumbs evenly over the top of the poke cake.
For The Decorations
Place the chocolate chips in a small microwave safe bowl. Melt the chocolate chips in 30 second intervals at half power until smooth, about 2-3 minutes. Place the melted chocolate into a ziploc bag and snip off a tiny corner.
Break the bottom off of each Milano cookie. Use the melted chocolate to write R.I.P or a date onto the Milano cookies to resemble tombstones.
Decorate the top of the cake with the sprinkles, candy pumpkins, ghosts and cats and the tombstone cookies. Set the cake in the fridge to chill for at least two hours. Enjoy!
Notes
It can be tricky to spoon the pudding into the holes evenly. You can use two strong zip-top bags to make it easier. Spoon each of the colors of pudding into a bag, then close the bag. Snip the corner off the bag, then use the bag to squeeze the pudding into the holes.The chocolate sandwich cookies (Oreos) can be crumbled into crumbs in the food processor. You can also place the cookies in a zip-top bag and crush them gently with a rolling pin or using a heavy canned food item like soup or tomatoes.