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Candy Corn Poke Cake

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  • 1 Box of White Cake Mix Plus the Ingredients Called For on the Box
  • 14 Oz. Can Sweetened Condensed Milk
  • Whipped Topping I used Cool Whip
  • Candy Corn
  • Food Coloring


  • Prepare cake batter as directed on the box. Divide batter in to 3 separate bowls.
  • Dye one yellow, one orange. (Leave the final one white).
  • Spray a 13x9 pan with non stick spray. Evenly spread the yellow layer in the bottom of the pan. Freeze for 20-30 minutes.
  • Pour orange batter over the yellow batter. Gently spread until it is somewhat even. Freeze for 20-30 more minutes.
  • Preheat oven. Gently spread white cake batter over top of the yellow batter. Allow cake to come to room temperature for at least 30 minutes.
  • Bake according to the box directions. Immediately after it's done baking poke holes in the cake with the handle of a wooden spoon. Pour sweetened condensed milk over the cake. Refrigerate overnight.
  • Spread with thawed whipped topping and garnish with a generous amount of candy corn.
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