The Fall Holidays always make me think Candy Corn treats which is why I’m excited to share with you Candy Corn Poke Cake. Making Poke Cakes is really easy, it’s one of those desserts people think take hours of time when really it’s all super simple and oh so good.
Mix cake mix according to boxed directions adding eggs, water, and oil.
Divide batter into 3 equal bowls. Place 10 drops of yellow food color into the first bowl and with a spoon stir until a bright yellow color throughout.
In the 2nd bowl add 10 drops of yellow food color and 4 drops of Red food color and stir until bright orange color is throughout. Leave remaining batter white.
Spray a 9×13 pan with cooking spray and pour yellow cake batter in bottom of pan. Spread with a spatula and then place in Freezer for 20 mins. Make sure pan is level in freezer. This is necessary to layer the batter colors.
Repeat with the Orange batter by pouring it on top of yellow batter and carefully spread it evenly then freeze for 20 mins.
Add White layer on top of Orange Layer and carefully spread. I find it easiest to drizzle the batter in the pan so it’s evenly spread.
Preheat oven to 350 degrees and bake according to boxed directions about 20-25 minutes
Allow baked cake to sit for 5 minutes, then using the round end of a wood spoon poke holes into cake about 2 inches apart.
Pour 1 can of Sweetened Condensed Milk over top and allow to drizzle into holes and absorb into cake.
Allow cake to fully cool about 45minutes.
Spread Cool Whip on cooled cake and sprinkle with Candy Corn Pieces. Store in Refrigerator until ready to serve.
Notes
Tips: Freeze each layer of batter for 20 minutes. This helps to keep layers from merging together for best visual appeal.Poke Holes with the circle end of a wooden spoon, or use a fork but make sure to wiggle fork to make larger holes to allow Sweetened Condensed Milk to drizzle into them.