Carrot Cake Poke Cake

Course Cake, Dessert

Cuisine American, Southern

Keyword carrot-cake-poke-cake, carrot-cake-recipes, poke-cake-recipes

Prep Time 15

Cook Time 30

Chill Time 4

Total Time 4 45

Servings servings

Calories 372kcal

Author Melissa Sperka

1 15.25 oz box Carrot cake mix plus ingredients to prepare (eggs, vegetable oil, water]
2 3.4 oz boxes instant cheesecake pudding mix
3 cup cold whole milk or half and half
2 8 oz blocks plain cream cheese softened
1 cup powdered sugar
1 tsp pure vanilla extract
1 16 oz frozen whipped topping thawed or 4 cup fresh sweetened whipped cream
1 cup pecan or walnut pieces toasted

Prepare the cake per the instructions on the box in a 13x9 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 both boxes of cheesecake pudding mix with 3 cups of cold milk. Whip until thickened but still pourable. Pour over the cake and spread into the holes. Chill completely.
To frost, use a hand mixer to cream together 2 [8] oz softened cream cheese, powdered sugar and vanilla. Add the whipped topping (i.e. Cool Whip) or fresh whipped cream and beat until fluffy.
Spread over the cooled cake and garnish with toasted pecans. Store chilled.