I am excited to partner with TruMoo Milk to bring you this Halloween inspired recipe. While this post is sponsored, all thoughts and opinions are my own.

Halloween is approaching so quickly! We were talking last night about what the kids should be Halloween and I realized that we don’t have much time to prepare. I’m no stressing though because, while Halloween is a few short weeks away, all the Halloween goodies are out now! We were shopping for Halloween candy the other day and I saw that Limited TruMoo Orange Scream milk is already in stores! We picked up some and used it to make a Halloween orange cream poke cake!

TruMoo Orange Scream milk contains no articial growth hormones or high-fructose corn syrup so I never worry about my kids wanting to enjoy glass after glass of it. While it is a great Halloween themed orange in color, it is made with low-fat white milk from a local dairy. In addition to drinking it on its own, we also love using it in recipes like this cake.

Halloween Orange Cream Poke Cake Ingredients:

1 box white cake mix
3 eggs whites
1/3 cup oil
1 1/4 cup water
Purple food coloring
1 1/2 cup TruMoo Orange Scream milk
1/2 cup sugar
3 Tbsp butter
1 tsp vanilla extract
Frosting:
1 3.4 oz box instant vanilla pudding
1 cup TruMoo Orange Scream milk
8 oz Cool Whip

Let’s Make It:

1) In a heavy bottomed pan, combine sugar and 1 1/2 cup milk. Stirring often, bring to a low simmer over medium-low heat. Once sugar is dissolved, turn the heat on lowest setting possible. Keep heat on low and simmer until reduced by half. {Note: This will take quite some time so just stir it occasionally and move on to baking the cake.} Once reduced, stir in butter and vanilla and let cool.

2) Meanwhile, combine cake mix, egg whites, water and oil. Stir until well mixed. Stir in food coloring to desired purple tint. Bake according to package directions. {Note: I did 2 9×9 cakes but would recommend doing a 9×13 instead}

3) Once cake is baked, remove from oven and poke holes using a bamboo skewer or similar tool. Pour cooled condensed milk from Step 1 over cake(s). Let cool completely. {Note: if doing 9×9 cakes, recommend removing them from the pan first and then proceeding with this step}

4) While cake cools, combine pudding and 1 cup milk in a large bowl. Mix until smooth. Gently fold in whipped topping. Spread evenly over cooled cake. Decorate if desired.

So, as I noted above, I made this as two 9×9 cakes. When I make it again, I will definitely make it as a 9×13 cake instead. Once you pour the condensed milk on, it makes the cakes fairly difficult to get out of the pan and stack. Of course, handling a hot cake to get it out of the pan isn’t easy either! Making a sheet style cake eliminates both of those issues!

We had so much fun making this cake and it tastes amazing! I love the mix of orange, purple and black for Halloween too.

Halloween Orange Cream Poke Cake

2015-10-08 00:59:58

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Ingredients

1. 1 box white cake mix
2. 3 eggs whites
3. 1/3 cup oil
4. 1 1/4 cup water
5. Purple food coloring
6. 1 1/2 cup TruMoo Orange Scream milk
7. 1/2 cup sugar
8. 3 Tbsp butter
9. 1 tsp vanilla extract

Frosting

1. 1 3.4 oz box instant vanilla pudding
2. 1 cup TruMoo Orange Scream milk
3. 8 oz Cool Whip

Instructions

1. In a heavy bottomed pan, combine sugar and 1 1/2 cup milk. Stirring often, bring to a low simmer over medium-low heat. Once sugar is dissolved, turn the heat on lowest setting possible. Keep heat on low and simmer until reduced by half. {Note: This will take quite some time so just stir it occasionally and move on to baking the cake.} Once reduced, stir in butter and vanilla and let cool.
2. Meanwhile, combine cake mix, egg whites, water and oil. Stir until well mixed. Stir in food coloring to desired purple tint. Bake according to package directions. {Note: I did 2 9x9 cakes but would recommend doing a 9x13 instead}
3. Once cake is baked, remove from oven and poke holes using a bamboo skewer or similar tool. Pour cooled condensed milk from Step 1 over cake(s). Let cool completely. {Note: if doing 9x9 cakes, recommend removing them from the pan first and then proceeding with this step}
4. While cake cools, combine pudding and 1 cup milk in a large bowl. Mix until smooth. Gently fold in whipped topping. Spread evenly over cooled cake. Decorate if desired.

By Shannah @ Just Us Four

My Suburban Kitchen https://www.mysuburbankitchen.com/