Carrot Poke Cake starts with a boxed carrot cake mix that is then poked with a cheesecake pudding, topped with whipped cream, and sprinkled with graham crackers!
A FUN AND EASY TWIST ON CARROT CAKE
This Carrot Poke Cake is here just in time for Easter and spring time. If you’ve been around a while, you know my love for poke cakes. They’re easy, fun to customize, and literally oozing with flavor. This Carrot Pudding Poke Cake checks all those boxes and is a fun twist to make when you’re tired of the normal springtime desserts.
FREQUENTLY ASKED QUESTIONS:
Certainly! I think a spice cake mix could be used and you could add some shredded carrots to it. It obviously won’t taste exactly the same as a carrot cake but it’s comparable.
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.
I have experimented with so many other flavors. One of my first was banana pudding poke cake which uses yellow cake mix and banana pudding (Banana Pudding Poke Cake) and I’ve also made an Oreo Pudding Poke Cake and a Red Velvet Poke Cake. The possibilities are endless! I have even more on my site, just click the search button and type in “Poke Cake” and check out all the different varieties.
To bring even more carrot cake flavor to this poke cake recipe, try adding some cream cheese to the Cool Whip layer and mix it well together. It will bring even more cream cheese frosting flavors to your delicious poke cake.
When not actively eating this cake, it needs to be refrigerated. Leftover Carrot Pudding Poke Cake should be kept in the fridge covered or in an airtight container for up to 2-3 days. The longer it sits, the more the texture will change because of the ingredients used. It’ll get soggy pretty easily. It’s best enjoyed within the first day or two of making it.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- carrot cake mix – see my FAQ’s (Frequently Asked Questions) above for substitutions.
- ingredients needed to make cake– eggs, oil & water. The quantities you need me very depending on your cake mix brand. Be sure to follow the recipe ingredients on your specific boxed cake mix.
- instant cheesecake pudding– do not grab the cook and serve version you must use the instant pudding mix or it will not set up. You can also use vanilla pudding.
- milk – the milk needs to be cold to help the instant pudding set up.
- whipped topping – like Cool Whip or you can make a homemade whipped cream.
- cinnamon graham crackers – optional, but I really like the texture it brings to the cake.
HOW TO MAKE CARROT PUDDING POKE CAKE:
Prepare cake mix according to package directions for a 9×13 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. 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.
CRAVING MORE RECIPES?
Originally published: March 2013
Updated photos & republished: February 2024
Carrot Poke Cake (+Video)
- 1 box carrot cake mix
- ingredients needed to make cake: eggs, oil and water
- 2 (3.4 ounce) boxes instant cheesecake pudding
- 4 cups cold milk
- 8 ounce tub whipped topping thawed (Cool Whip)
- 3-4 cinnamon graham crackers, crushed (optional)
- Prepare 1 box carrot cake mix with ingredients needed to make cake: eggs, oil and water according to package directions for a 9×13-inch cake. Bake then allow it to cool for just a few minutes.
- Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.
- In a large bowl, whisk together 2 (3.4 ounce) boxes instant cheesecake pudding with 4 cups cold milk. Whisk until all the lumps are gone.
- Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
- Spread it all out using the back of the spoon, gently push pudding down into the holes.
- Cover with plastic wrap and put the cake into the fridge to set and cool (about 2 hours). This will allow the pudding to set up.
- Once the cake has completely cooled, spread on 8 ounce tub whipped topping.
- Sprinkle 3-4 cinnamon graham crackers, crushed onto the top of the cake. Slice and serve!
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.