Wednesday, March 27, 2013

Pudding Poke Carrot Cake

I can hear some of you snickering already.  That Brandie and her poke cakes again!  Yes, I know.  I cain't help mahself.  They are just so much fun to make and so easy, so why not?
I wanted to post something special for Easter and I definitely wanted do something with carrot cake.   A regular reader of mine (hi Nancy!) had seen a different style of carrot poke cake being shared over on Pinterest and was surprised I had not done something with carrot cake yet.  So, here ya go Nancy. You know I had to do a pudding poke cake!  I think you are gonna love this one.   It was given a 2 thumbs up by my chief taste-tester and resident 7 year old  (and he is picky, so in my book, that is high praise indeed).
Ingredients:
1 box Carrot cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant cheesecake pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
3-4 cinnamon graham crackers, crushed (for topping)


 pictured here with honey grahams but I prefer the cinnamon graham crackers for this cake

Directions:
Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.

You want the holes to be BIG so that the pudding has plenty of room to get down in there.

Be sure to poke right down to the bottom of the cake.
In a bowl, whisk together instant pudding mix with 4 cups milk.
Stir until all the lumps are gone. I usually let the pudding sit for just a minute so it isn't
so liquid-y. But you want it to still be easily pourable.

Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
Spread it all out and using the back of the spoon, gently push pudding down into the holes.
Put the cake into the fridge to set and cool (about 2 hours).
Once your cake has completely cooled, spread on whipped topping.
If you haven't done so already, crush your cinnamon graham crackers.
I just place mine in a ziploc bag and crush them with a rolling pin.
Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.

Sprinkle crushed graham crackers onto the top of the cake. 
You can do this part immediately before serving the cake if you like. 
 This will ensure the crackers are crunchy when you serve it. 
And serve!  Keep cake refrigerated.
Cook's Note: This cake gets even better the day after it is made. So it makes for a perfect cake to make the day before you actually need it.

21 comments:

Becky said...

Brandie,
Love all of your poke cakes, and this carrot cake version looks so good, especially since I haven't had breakfast, Yum!

Have a great Easter weekend

Leslie said...

This one looks delish!! I'm a new poke cake fan, and I would love to try out this recipe sometime!
Blessings,
Leslie

Sheena Howard said...

Oh my! Saying this looks great would be a complete understatement!! Good thing I ain't planning to start a diet anytime soon, 'cause these recipes would mess it up quick! :)

LeAnn said...

Now I hve to decide which to make. Decisions, decisions. I love poke cakes too. Keep 'em coming.

The Better Baker said...

Looks fabulous. Love the idea of using cheesecake pudding and the crushed grahams on top - you are the Master of Poke Cakes!! =)

Elizabeth Waterson said...

MMM this looks sooo good! I want!!

Anonymous said...

You have the best poke cake recipes of all times. Another good one for me to make. All of your recipes are to die for. I get really good compliments when I make your dishes.
Keep them coming.
Elizabeth

Brandie @ The Country Cook said...

Thank you so very much for the sweet comments! I really hope y'all love this one!!

kathyskitchentable said...

Love poke cakes! They are so easy and everyone seems to love them! This one looks perfect for Easter/spring time!

TuesdaySusan said...

Sweet! I do believe this just solved the issue of what I am bringing to Easter dinner! This is gonna be such a treat for everyone!

Liz Berg said...

Yum, Brandie! This looks so delish!!! Happy Easter!

Anonymous said...

I am surprised at how many different poke cakes you can come up with . I strain my brain attempting to think of a good combo and next thing I know YOU have a new one . I love them ..... Keep'em coming please.

Anonymous said...

Great minds think alike! I was thinking about your poke cakes and decided to try a carrot cake one, then I get online and you have a recipe for one on here!!! Yours looks amazing :) I added some extra carrots for flavor and moistness. I cooked 1 1/2 cups frozen crinkle carrots with a little water and cinnamon, then puree'd them in my ninja. Let them cool and mix with 1 tsp. baking soda. I used the Sugar Free/Fat Free Cheesecake instant pudding. I also lowered the baking temp to 325 and baked for 36 minutes.

Amy said...

Brandie,

I made a poke cake over the weekend and it did not turn out as well as yours. I need some advice! The holes I poked were not as clean as yours. The cake seemed to spring back into the vacated hole when I lifted the spoon!! I think maybe I did not wait enough for it to cool? Help please!

Nancy L. Bowen said...

Brandie---thanks for the shout out! Your version of a carrot cake poke cake looks even better (and more delish) than the one I sent you. Can't wait to try it! Thanks for all you do, and I wish you a very happy Mother's Day---hope it is fabulous!

Anonymous said...

I love your poke cakes. I wanted to share what I have been doing when I make the poke cakes for just the two of us empty nesters. I make the cake in an eight or nine inch square and then use the remainder for cupcakes. I then half the icing ingredients for the smaller cake and freeze the cupcakes. The smaller cake is consummed before it gets soggy with just the two of us.

Anonymous said...

I am going to mix cinnamon in the cool whip....yum!

Anonymous said...

could you put cream cheese frosting instead of the cool whip? and do you know any good homemade carrot cake recipe? I love all your stuff I made the fresh strawberry cake last week before the heat wave here in Michigan took over and that was really good... Randy Church Michigan

Anonymous said...

Love these recipes!! Easy, delicious, what more can one ask!! Even us wanna be bakers can be successful!!! Thank you!!

Anonymous said...

You are awesome! Thank you for sharing your recipes, I really appreciate them, the fabulous pics and YOU!

Anonymous said...

I made this for Easter Sunday lunch and it was a big hit. I've made several of your poke cake recipes and love them! Thanks for sharing.