Candy corn cake

1. 1

   Preheat oven to 350.

2. 2

   Prepare white cake mix according to box instructions.

3. 3

   Divide batter into three bowls.

4. 4

   One bowl will remain white batter.

5. 5

   In one bowl add 25 drops of yellow food coloring and mix well.

6. 6

   It should be a bright yellow color.

7. 7

   In the third bowl add 25 drops of yellow food coloring and 25 drops of red food coloring.

8. 8

   Mix well and this should make Orange batter.

9. 9

   Pour the white batter into a greased 9x9 pan.

10. 10

    Put in freezer for thirty minutes.

11. 11

    Remove pan from freezer and add Orange batter and spread being careful not to disturb the white batter.

12. 12

    Freeze for an additional 30 minutes.

13. 13

    Remove pan from freezer and add yellow batter and spread being careful not to disturb the Orange batter.

14. 14

    Bake according to directions on the cake box.

15. 15

    As soon as cake comes out poke holes in it all the way to the bottom and pour sweetened condensed milk in all the holes.

16. 16

    Allow to cool then refrigerate overnight.

17. 17

    Cover the cake with cool whip and add candy corn for decoration.

18. 18

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.