Candy Corn Poke Cake

This Candy Corn Poke Cake is a post I shared with you all way back in 2013. You all loved it so much I thought I would update the photos and make a video of it for you! If you are looking for some other great Halloween treats, be sure to check out this Pumpkin Spice Chocolate Pudding and this super fun Rice Krispies Treat Graveyard! And hey grownups! After you go trick or treating, you are going to want to warm up with Slow Cooker Mulled Wine!

Today is my little boy’s first day of all day school! (I have already blogged about this approximately 7,462 times, so forgive me.) It’s so emotional!!

Yesterday morning I was sitting in the kitchen with him and telling him that we would be heading to his school later that day to drop off school supplies and for him to have his school picture taking. I casually mentioned that this year he shouldn’t make his “poop’n face” in the school picture . . . you know, where your kid does that awkward face that is supposed to be a smile but really just looks like they are pooping (I know, I’m the worst mom ever.) . . . last year {ahem} we didn’t end up ordering any.

Ingredients

one box of white cake mix plus the fixn's needed to make it

food coloring

14 oz sweetened condensed milk

whipped topping

candy corn

Instructions

Make the cake batter as directed. Then divide it into three equal parts. Color one yellow, one orange, and leave one alone. Make sure you add enough to make it really vibrant.

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). Leave it in there for 20 minutes.

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 it back in the freezer for 20 more minutes.

Preheat your oven to the temperature specified on the cake mix.

Taking out the cake batter pan, again, carefully spread the white layer. Let it sit on top of the preheating oven for at least 30 minutes.

Bake according to package directions. 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.

Refrigerate overnight. Right before serving, top with whipped topping, candy corn, and enjoy!

**Note, the candy corn tends to bleed into the whip cream, so if you aren't going to be serving it right away, you might want to wait to top it.