Insanely Delicious Carrot Poke Cake
- 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
- 3–4 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