Candy Corn Poke Cake
White cake colored with food coloring , with sweetened condensed milk, whip topping and candy
- 1 Box White Cake Mix
- 3 Eggs Whites (or as directed on box)
- ¼ Cup Vegetable Oil
- 1 Cup Water
- 1 14 oz Can Sweetened Condensed Milk
- Yellow Food Coloring
- Orange Food Coloring I mixed red and yellow
Make Cake Batter as directed on the box. Divide into 3 equal parts - make one orange, one yellow and leave one white. (Make sure you add enough to make the colors vibrant)
Spray the bottom of a 9 x 13 cake pan with food release, spread the yellow layer in the bottom of the pan, put in the freezer for 20 minutes (be sure to keep flat)
Next, carefully add the orange layer to the pan spreading over the yellow layer- return to the freezer for 20 minutes.
Preheat oven to 350° or as directed on box
Remove cake from the freezer and carefully add the white layer. Let the cake sit on top of stove well oven preheats.
Bake according to directions on the box -remove when a toothpick comes out dry
As soon as the cake is done poke holes with the end of a wooden spoon. Pour sweetened condensed milk over cake. Refrigerate for at least 2 hrs, overnight is best
Spread whipped topping on the cake and garnish with candy corn.
Calories: 161kcal | Carbohydrates: 35g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.2g | Cholesterol: 0.03mg | Sodium: 300mg | Potassium: 27mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 0.2IU | Vitamin C: 0.003mg | Calcium: 95mg | Iron: 1mg