Carrot Cake Poke Cake

Name: Carrot Cake Poke Cake
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 12
Ingredients: 1 box carrot cake mix; 6.8 ounces instant cheesecake pudding; 4 cups whole milk; 8 ounces Cool Whip; 1 cup pecans

10 mins prepServes 12

This easy carrot cake poke cake is made with cake mix, filled with creamy cheesecake pudding, and topped with fluffy whipped topping and pecans for the perfect spring dessert. It’s a simple make-ahead cake that’s ideal for Easter, potlucks, and family gatherings, with big flavor and minimal effort.

12 servings

What you need

1 carrot cake mix, plus ingredients needed to make cake listed on the box

7 oz instant cheesecake pudding mix, two 3.4 ounce boxes

4 cup whole milk, cold

8 oz cool whip, thawed

1 cup pecan, toasted and chopped

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Instructions


0 Bake the carrot cake in a 13x9-inch pan according to the instructions on the box.
1 Let cool for 5 -10 minutes.
2 Poke holes in the cake with a wooden spoon handle.
3 In a large bowl, whisk together the 2  boxes instant cheesecake pudding with 4 cups cold milk. Whisk until all the lumps are gone.
4 Pour pudding over cake, pouring into the holes as much as you can.
5 Spread and gently push pudding down into the holes.
6 Spray plastic wrap with non-stick cooking spray and cover the cake.
7 Refrigerate for 4 hours minimum. Overnight is better.
8 Just before serving top the cake with the Cool Whip.
9 Sprinkle with the cooled, toasted pecans.

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Carrot Cake Poke Cake

What you need

Instructions

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