Candy Corn Poke Cake

Candy Corn Poke Cake

Here’s a cute and easy Halloween dessert that you can throw together quickly if you’re needing a treat for tomorrow.  I took this to a neighbor so can’t show you the inside but there is a yellow cake layer and then an orange cake layer and then Cool Whip on top so ta da!  Candy Corn!  Cute, right?  You can get a look at the inside here on “Wine and Glue” where I got the recipe.

1 white cake mix plus ingredients to make cake

yellow and orange food coloring

1 (14 oz) can sweetened condensed milk

1 (8 oz) tub Cool Whip

candy corn

1  Prepare cake batter as directed on box.  Divide cake batter evenly into 2 bowls and color 1 bowl of batter yellow and the other orange.

2  Spray bottom of 9 x 13″ pan with cooking spray.  Spread yellow cake batter evenly over bottom of pan and place in freezer for 20 minutes.

3  Remove from freezer and carefully spread orange batter over yellow layer.

4  Preheat oven to temperature called for on cake mix box and place cake pan on top of oven while oven is preheating.

5  Bake according to package directions.  As soon as cake comes out of oven, poke top all over with a wooden spoon then pour sweetened condensed milk all over top especially into the holes.

6  Refrigerate overnight or until cake absorbs milk.  Right before serving spread Cool Whip over top and then sprinkle with candy corn.

2 thoughts on “Candy Corn Poke Cake

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