Candy corn poke cake
Servings: 8-10
Ingredients:
- 1 box white cake mix, plus the ingredients the box calls for
- 14-oz can sweetened condensed milk
- Yellow and orange food coloring
- 16 oz tub of whipped cream, thawed
- Candy corns
Preparation:
Mix the cake according to the box directions the evenly divide the cake mix into two separate bowls. Using the food coloring, dry one bowl of batter yellow and one orange. Grease a 9×13 baking dish with nonstick spray and spread the yellow cake batter across the bottom. Cover and put the dish in the freezer for 30 minutes. Remove the dish from the freezer and gently pour the orange batter over the yellow and carefully spread it evenly. Bake the cake according to the package directions or until a toothpick inserted comes out clean. It may take a few extra minutes since the cake batter was slightly frozen. Remove the cake from oven and poke holes all over it with the end of a wooden spoon. Pour the sweetened condensed milk evenly into holes and all over the cake. Place the cake in the refrigerator for at least 2 hours. Before serving the cake, evenly spread the whipped cream over it. Top the whipped cream with candy corns.
