Spooky Graveyard Halloween Poke Cake
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
- 15.25 ounce devil's food cake mix
- 1 ¼ cups water
- ½ cup oil vegetable, olive or any cooking oil
- 3 large eggs
- 3.3 ounces instant white chocolate pudding mix can use vanilla or cheesecake also
- 2 cups milk
- food coloring green and orange
- 8 ounces whipped topping like Cool Whip
- 25 cookies chocolate sandwich cookies like Oreos
- ½ cup semisweet chocolate chips
Adding The Decorations - Use As Much Or As Little As You Like!
- Milano cookies for headstones
- Halloween marshmallows pumpkin, ghost and black cat - Peeps candy
- candy pumpkins
- Halloween sprinkles
- gummy worms
Instructions
Making 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.15.25 ounce devil's food cake mix, 1 ¼ cups water, ½ cup oil, 3 large eggs
- 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, then add food coloring until the pudding is your desired color. Add the pudding onto the cake using a spatula or a butter knife to spread the pudding and push it into the holes.3.3 ounces instant white chocolate pudding mix, 2 cups milk, food coloring
- Top the entire cake with the whipped topping, using a knife to smooth it across the top.8 ounces whipped topping
- 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.25 cookies chocolate sandwich cookies
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.½ cup semisweet chocolate chips
- Use the melted chocolate to write R.I.P., Boo or a date onto the Milano cookies to resemble tombstones.Milano cookies
- Decorate the top of the cake with the sprinkles, candy pumpkins, Halloween marshmallows and the tombstone cookies. Set the cake in the fridge to chill for at least two hours. Enjoy!Halloween marshmallows, candy pumpkins, Halloween sprinkles, gummy worms
Notes
I've used orange food coloring, but purple, lime green or red are all fun. You want a color that will look bright and Halloween like when you slice into the cake.
You can pipe a different color into each hole. Use a zip lock bag full of pudding with the corner snipped off to squeeze each color of 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.
You can use a decorating gel frosting in a tube to make the RIP and Boo on the cookies instead of melted chocolate.
Nutrition
Calories: 366kcal | Carbohydrates: 36g | Protein: 5g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 461mg | Potassium: 206mg | Fiber: 1g | Sugar: 21g | Vitamin A: 152IU | Calcium: 82mg | Iron: 4mg