Carrot Cake Poke Cake with Cream Cheese Frosting
This irresistible carrot cake poke cake is one of the best easy recipes for spring, Easter, or any sweet craving!
Servings: 12 servings
Ingredients
- 1 box carrot cake mix (plus ingredients listed on the box)
- 2 cups milk
- 1 (3.4 oz) box instant cheesecake pudding mix
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 cup crushed pineapple, well drained
- 1 cup shredded carrots
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven and bake carrot cake according to package instructions using a 9x13-inch pan. Let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake.
- Whisk together milk and cheesecake pudding mix until smooth and thickened, about 2 minutes.
- Pour pudding over the cake, filling the holes. Spread evenly. Chill for at least 30 minutes.
- In a mixing bowl, beat softened cream cheese until smooth. Fold in whipped topping, pineapple, and shredded carrots.
- Spread the cream cheese mixture over the cake. Top with chopped nuts if using.
- Refrigerate at least 2 hours before serving for best results.