Carrot Cake Poke Cake! 🥕

Name: Carrot Cake Poke Cake! 🥕
Prep time: 20 min
Cook time: 35 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 1 box carrot cake mix; 1 cup milk; 0.33 cup oil; 3 piece eggs; 2 box instant cheesecake pudding; 3 cup cold milk; 1 cream cheese; 1 can sweetened condensed milk; 8 oz Cool Whip; Crushed pecans

20 mins prepServes 12

An easy-to-make carrot cake poke cake featuring a cheesecake pudding filling and a creamy Cool Whip topping, finished with optional crushed pecans.

12 servings

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Instructions

1. Mix cake mix with 1 cup milk, 1/3 cup oil, and 3 eggs. 2. Pour into a greased 13x9 baking dish and bake as directed on the box. 3. While it bakes, whisk pudding mix with 3 cups milk and chill. 4. Once cake is out, let it cool for 5–10 minutes, then poke holes all over. 5. Pour pudding over the cake and spread it out. Refrigerate for 30 mins. 6. For the topping, beat cream cheese and sweetened condensed milk until smooth. 7. Fold in Cool Whip, then spread over the chilled cake. 8. Top with crushed pecans or whatever you like.

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Carrot Cake Poke Cake! 🥕

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