Recipe: Candy Corn Poke Cake

Isn’t this SO CUTE!? The blog, Wine and Cake, has perfected this poke cake. I’ve seen it made by Taste of Home and Betty Crocker, but hers is by far the prettiest and easiest to make. Go over to her and say hi and thank you for the recipe!

Ingredients:

• 1 box of white cake mix, and all the ingredients necessary to make the cake included on the box (eggs, oil, etc.)
• food coloring (yellow & orange)
• 14 oz sweetened condensed milk
• whipped topping (whipped cream in a tub)
• candy corn

Directions:

1. Make the cake batter as directed and divide it into 3 equal parts in bowls:  Color one yellow, one orange, and leave one uncolored.  Make sure you add food coloring enough to make the cake layers really vibrant.
2. Spray the bottom of a 9 x 13 pan.  Spread the yellow layer evenly across the bottom, and then stick it in the freezer (make sure it is sitting flat) and leave it for 20 minutes.
3. As soon as you pull it out, very carefully add the orange layer, pouring it as evenly as possible around the pan, and gently spreading it out to cover the yellow.  Put the cake back in the freezer for another 20 minutes.
4. Preheat your oven to the temperature on the cake mix.
5. Take out the cake batter pan again, and carefully spread the white layer.  Let it sit on top of the preheating oven for at least 30 minutes. Bake the cake according to package directions.
6. As soon as the cake comes out of the oven, poke holes throughout the cake with the end of a wooden spoon.  Pour the sweetened condensed milk evenly over the cake, making sure to fill each hole.
7. Refrigerate cake overnight, then top with whipped topping, candy corn, and enjoy!