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Candy Corn Poke Cake Recipe

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This recipe for Candy Corn Poke Cake is from The Mack Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
one box of white cake mix, plus the fixin's needed to make it
orange and yellow food color
14 oz sweetened condensed milk
whipped topping
candy corn

Directions:
Directions:
1. Make the cake batter as directed.

2. Divide it into 3 equal parts.

3. Color one orange, one yellow, and leave one alone.

4. Make sure you add enough food color to make it really vibrant.

5. Spray the bottom of a 9x13 pan.

6. Spread the yellow layer evenly across the bottom, and then stick it in the freezer (make sure it is sitting flat). Leave it in the freezer for 20 minutes.

7. 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 to cover the yellow layer.

8. Put it back in the freezer for 20 more minutes.

9. Preheat the oven to the temperature stated on the cake mix box.

10. 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.

11. Bake according to package directions. As soon as the cake comes out of the oven, poke holes throughout the cake with the handle of a wooden spoon.

12. Pour the sweetened condensed milk over the cake, making sure to fill each hole.

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

14. The candy corn tends to bleed into the whipped topping, do don't put it on before you are ready to serve it.

Number Of Servings:
Number Of Servings:
12 to 16
Preparation Time:
Preparation Time:
2 hours

 

 

 

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