Carrot Poke Cake
This Carrot Poke Cake is the easiest and most impressive dessert using 7 ingredients for a spring party or Easter gathering. Perfect for beginner bakers, I use a cake mix as the base to keep and foolproof. There will be no leftovers, I guarantee it's going to be a crowdpleaser!
Servings 10 servings
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 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.
Video
Notes
Storage:
If you have any leftovers, cover tightly with plastic wrap or store in an airtight container and keep refrigerated for 3 to 5 days. We don't recommend freezing the cake as it can change texture once it thaws.
You can easily make this dessert in advance, in fact it's better! It will need to chill for at least 4 hours, so you can even make this Carrot Poke Cake 1 to 2 days before serving. Just cover with plastic wrap and keep it in the refrigerator so it stays fresh.