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).
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)
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. 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.
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.