Carrot Cake Poke Cake
Carrot Cake Poke Cake is a light and creamy dessert sure to please the family! Serve this easy poke cake whenever you're craving carrot cake filled with a luscious creamy cheesecake pudding and topped with whipped cream! This is a popular recipe when Easter rolls around!
Servings: 16 Servings
Calories:
Ingredients
Carrot Cake Poke Cake
- 1 15.25 oz box Duncan Hines Carrot cake mix plus ingredients to prepare (eggs, oil, water)
- 2 3.4 oz boxes instant cheesecake pudding mix or instant vanilla pudding could be used.
- 3 cups cold whole milk or half & half if using non-dairy, use 2 ½ cups
- 16 oz whipped cream, like Cool Whip or 4 cups fresh sweetened whipped cream
- 1 cup pecans or walnuts chopped up
- Caramel sauce
Instructions
Carrot Cake Poke Cake
- Prepare the carrot cake per the instructions on the box in a 9x13 inch pan. Immediately after removing from the oven, use the handle of a wooden spoon or similar to poke holes all over the cake.
- In a medium mixing bowl, whip together the cheesecake pudding mixes with the cold milk until thickened but still pourable. Spread over the cake and into the holes. Chill 10-15 minutes until pudding sets, then add whipped topping.
- To frost, spread the whipped topping or fresh whipped cream on top of the pudding layer. (see notes if you want cream cheese whipped cream instead)
- When ready to serve, sprinkle some pecans or walnuts over the top and drizzle some caramel sauce on top and enjoy!!
Notes
For more cream cheese flavor, you can beat together 2 8 oz. blocks of softened cream cheese until it is smooth and creamy, then add the whipped topping (4 cups/16 ounces) and mix together until fully combined. More easy cream cheese flavor!