Carrot Poke Cake (+Video)

Carrot pudding poke cake is a boxed carrot cake poked with vanilla pudding and topped with whipped cream and sprinkled with graham crackers!

Course Dessert

Cuisine American

Keyword Carrot Poke Cake, Carrot Pudding Poke Cake

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 352kcal

Prepare 15.25 ounce box carrot cake mix with ingredients needed to make cake: eggs, oil and water according to package directions for a 9x13-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 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 frozen whipped topping, thawed.
Sprinkle 3-4 cinnamon graham crackers, crushed onto the top of the cake. Slice and serve!

Keep cake refrigerated. 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.
The crushed graham crackers are optional. I like the added texture it gives to the cake.