Candy Corn Poke Cake

Bit of Trivia: Candy Corn was originally called Chicken Feed because of it’s resemblance to corn. It was enjoyed by farming families because it was something they could identify with.

Candy Corn Poke Cake

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

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.

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