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!
Carrot Poke Cake, Carrot Pudding Poke Cake
Brandie @ The Country Cook
box carrot cake mix
ingredients needed to make cake: eggs, oil & water
boxes instant cheesecake pudding
tub frozen whipped topping
cinnamon graham crackers
crushed (for topping)
Prepare cake mix according to package directions for a 9x13-inch 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.
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 the cake has completely cooled, spread on whipped topping.
Sprinkle crushed graham crackers 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.
Recipe courtesy of www.thecountrycook.net