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Carrot Cake Poke Cake: A Simple Secret for the Best Family Treats

A delicious slice of Carrot Cake Poke Cake topped with caramel and pecans
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Carrot Cake Poke Cake is a light and creamy dessert featuring moist carrot cake filled with luscious cheesecake pudding and topped with fluffy whipped cream, crunchy nuts, and a drizzle of caramel—perfect for Easter or any special occasion.

Ingredients

Scale
  • 1 (15.25 oz) box carrot cake mix plus ingredients listed on the box (eggs, oil, water)
  • 2 (3.4 oz) boxes instant cheesecake pudding mix (or instant vanilla pudding)
  • 3 cups cold whole milk (or 2 1/2 cups if using non-dairy milk)
  • 16 oz whipped topping (such as Cool Whip) or 4 cups fresh sweetened whipped cream
  • 1 cup chopped pecans or walnuts
  • Caramel sauce for drizzling

Instructions

1. Prepare the carrot cake according to the package instructions in a 9×13-inch pan. Immediately after removing from the oven, use the handle of a wooden spoon to poke holes all over the warm cake.

2. In a medium bowl, whisk together the instant cheesecake pudding mixes and cold milk until thickened but still pourable. Spread the pudding evenly over the cake, making sure it fills the holes. Chill for 10 to 15 minutes until the pudding is set.

3. Spread the whipped topping or fresh whipped cream evenly over the pudding layer.

4. Before serving, sprinkle chopped pecans or walnuts over the top and drizzle with caramel sauce. Slice and serve chilled.

Notes

For extra cream cheese flavor, beat together two 8-ounce blocks of softened cream cheese until smooth, then fold in 16 ounces (4 cups) of whipped topping until fully combined. Use this mixture in place of plain whipped topping.

Store covered in the refrigerator for up to 3 days.

This dessert is especially popular for Easter gatherings and holiday celebrations.

Nutrition

Find it online: https://paulakitchen.com/carrot-cake-poke-cake/