Carrot Cake Poke Cake

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.

Course Dessert - Cake

Cuisine American - Vintage

Prep Time 10

Cook Time 30

Chilling time 8

Total Time 8 40

Servings

Calories 398kcal

Author Marye Audet-White

Ingredients

1 box carrot cake mix plus ingredients needed to make cake listed on the box
6.8 ounces instant cheesecake pudding two 3.4 ounce boxes
4 cups whole milk cold
8 ounces Cool Whip thawed
1 cup pecans toasted and chopped

Instructions

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

Notes

Storage: Cover the carrot cake poke cake tightly with plastic wrap or a lid and store it in the refrigerator for up to 4 days. Because this is a dairy-based poke cake, it should not be left at room temperature for more than 2 hours.

Tips:

• Use the handle of a wooden spoon or a thick straw to poke the holes. Toothpicks are useless here and will only lead to pudding frustration.

• Pour the pudding on while the cake is still warm, not hot and not cold. Warm cake drinks it up. Cold cake ignores you.

• Let the pudding sit for a minute after whisking so it thickens slightly, then pour. Too thin runs everywhere, too thick just sulks on top.

Nutrition