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!
ingredients needed to make cake: eggs, oil and water
2(3.4 ounce)boxes instant cheesecake pudding
4cupscold milk
8ouncetub whipped toppingthawed (Cool Whip)
3-4cinnamon graham crackers, crushed(optional)
Instructions
Prepare 1 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 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!
Video
Notes
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.