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How to Make an Insanely Delicious Carrot Poke Cake

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This Carrot Poke Cake is hands-down the best carrot cake I have EVER had! Once you try this recipe you will never bake a carrot cake another way! Get ready to drool!! 🥕🥕

Carrot Poke Cake with Easter Decorations

Not only is this recipe amazing but it is also SO easy! All you need is a box cake mix and a few other ingredients.

Ingredients

  • 1 box carrot cake mix
  • 8 ounces crushed pineapple – drained
  • 1/4 cup shredded coconut
  • 14 ounces sweetened condensed milk
  • 8 ounces frozen whipped topping – thawed
  • 1 (3.4 ounce) boxes instant cheesecake pudding
  • 3-4 cinnamon graham crackers, crushed
Carrot Poke Cake First Step

Directions

  1. Prepare the cake mix according to the package directions.
  2. Stir in drained pineapple and coconut.
  3. Bake cake according to package directions.
  4. Leave the cake in the baking dish and allow to cool for 10 minutes.
  5. Using the handle of a wooden spoon, poke about 20-25 holes in the cake, making sure to evenly distribute them. Be careful not to go all the way through to the bottom of the cake.
  6. Pour the sweetened condensed milk evenly over the top of the cake; allow cake to cool completely before the next step.
  7. Add the cheesecake pudding mix to a large bowl; fold in Cool Whip until thoroughly combined.
  8. Spread frosting over top of the cake.
  9. Sprinkle chopped graham crackers over the top of the cake.
  10. Refrigerate for at least 4 hours.
Carrot Poke Cake assembly

Here’s a Quick Video Tutorial!

Completed Carrot Cake Dessert

Perfect Presentation Platters

You could definitely keep this Carrot Poke Cake in its baking dish, or transfer slices onto a serving platter. Here are some of my seasonal and year-round favorite platters!

Easter Serving Dishes: These paper bunny plates or these melanine bunny plates are adorable, as well as this Easter Egg Stoneware platter (all from Target.) If you’re looking for a wooden bunny-shaped serving board, I love this wooden bunny serving platter from TJ Maxx or this cute option from Target.

Tip: For extra festive decorations around the serving platter, I love winding twinkle lights or a garland like this carrot garland or this Easter Egg garland for some added character.

White Platters: If you’d prefer a marble look, this white marble pastry board from World Market is beautiful. For a less expensive option, this faux white marble tray from Walmart is also a great choice!

Kitchen Links: I get asked all the time about the products in the background of my kitchen. Much of it is from MacKenzie-Childs, which I have slowly grown a collection of over the years! My favorites are this checkered chopping board that I used for this recipe, my black and white checkered teapot, and the gray and white checkered utensil holder. I also have this enamel canister that you can find in smallmedium, or large.

Bunny Plate with Serving of Carrot Cake

Can I Make This Ahead of Time?

Yes! It will need to chill for at least 4 hours, and you can also make this Carrot Poke Cake the 1-2 days before serving. Just cover with Saran Wrap and keep it in the refrigerator so it stays fresh.

Leanna holding portion of Carrot Poke Cake in a sunny kitchen

Storing Leftover Carrot Poke Cake

If you have any leftover, cover tightly with Saran Wrap or store in a Tupper Ware container and keep refrigerated. This should stay fresh and tasty for 3-5 days, although it will probably be gobbled up before then! 🙂

Carrot Poke Cake on a Bunny Plate

Enjoy!

Have you ever tried this Carrot Poke Cake? It will be my go-to recipe for Carrot Cake from now on! Thanks for visiting this little corner of the internet and I hope you have a wonderful day!

XoXo,

Leanna

Print

Insanely Delicious Carrot Poke Cake

  • Author: Leanna
  • Prep Time: 1 hour
  • Cook Time: 4 hours
  • Total Time: 5 hours
  • Category: Dessert
  • Method: Baked and Chilled

Ingredients

Scale
  • 1 box carrot cake mix
  • 8 ounces crushed pineapple – drained
  • 1/4 cup shredded coconut
  • 14 ounces sweetened condensed milk
  • 8 ounces frozen whipped topping – thawed
  • 1 (3.4 ounce) boxes instant cheesecake pudding
  • 34 cinnamon graham crackers, crushed

Instructions

  • Prepare the cake mix according to the package directions.
  • Stir in drained pineapple and coconut.
  • Bake cake according to package directions.
  • Leave the cake in the baking dish and allow to cool for 10 minutes.
  • Using the handle of a wooden spoon, poke about 20-25 holes in the cake, making sure to evenly distribute them. Be careful not to go all the way through to the bottom of the cake.
  • Pour the sweetened condensed milk evenly over the top of the cake; allow cake to cool completely before the next step.
  • Add the cheesecake pudding mix to a large bowl; fold in Cool Whip until thoroughly combined.
  • Spread frosting over top of the cake.
  • Sprinkle chopped graham crackers over the top of the cake.
  • Refrigerate for at least 4 hours.

Notes

  • Prepare the cake mix according to the package directions.
  • Stir in drained pineapple and coconut.
  • Bake cake according to package directions.
  • Leave the cake in the baking dish and allow to cool for 10 minutes.
  • Using the handle of a wooden spoon, poke about 20-25 holes in the cake, making sure to evenly distribute them. Be careful not to go all the way through to the bottom of the cake.
  • Pour the sweetened condensed milk evenly over the top of the cake; allow cake to cool completely before the next step.
  • Add the cheesecake pudding mix to a large bowl; fold in Cool Whip until thoroughly combined.
  • Spread frosting over top of the cake.
  • Sprinkle chopped graham crackers over the top of the cake.
  • Refrigerate for at least 4 hours.

Keywords: Easter, Desserts, Carrot Cake

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