Go Back
Carrot Cake Poke Cake In Baking Dish

Carrot Cake Poke Cake

Course Cake, Dessert
Cuisine American
Keyword carrot-cake-poke-cake, carrot-cake-recipes, poke-cake-recipes
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Servings 16 servings
Calories 372kcal
Author Melissa Sperka


  • 1 15.25 oz box Carrot cake mix plus ingredients to prepare (eggs, oil, water]
  • 2 3.4 oz boxes instant cheesecake pudding mix
  • 3 cup cold whole milk or half & half
  • 2 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon 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 13 x 9 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. Spread over the cake and 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 or fresh whipped cream and beat until fluffy.
  • Spread over the cooled cake and garnish with toasted pecans. Store chilled.


Serving: 1serving | Calories: 372kcal | Carbohydrates: 52g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 390mg | Potassium: 89mg | Fiber: 1g | Sugar: 11g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg