This Carrot Cake Poke Cake is a moist and flavorful twist on the classic carrot cake, with a sweet surprise in every bite! Filled with creamy pudding and topped with a luscious layer of frosting, this dessert is the perfect blend of rich flavors and textures.
Ingredients
For the Cake:
- 1 box of carrot cake mix (or homemade carrot cake recipe)
- Ingredients needed according to the cake mix instructions (eggs, oil, water)
- 1 cup finely grated carrots
- 1/2 cup crushed pineapple, drained
For the Filling:
- 1 package (3.4 oz) instant vanilla or cheesecake pudding mix
- 2 cups cold milk
For the Topping:
- 1 tub (8 oz) whipped topping or cream cheese frosting
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the carrot cake mix according to the package instructions. Stir in the grated carrots and crushed pineapple.
- Pour the batter into the prepared baking pan and bake according to the package instructions (usually about 25-30 minutes) or until a toothpick inserted comes out clean.
- Poke Holes:
- Once the cake is baked, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the surface of the cake, spacing them about 1 inch apart.
- Prepare the Pudding Filling:
- In a medium bowl, whisk together the instant pudding mix and cold milk until it thickens, about 2-3 minutes. Pour the pudding mixture over the cake, ensuring it fills the holes. Spread the pudding evenly over the surface of the cake.
- Chill the Cake:
- Cover the cake and refrigerate for at least 2 hours or until the pudding has set.
- Top with Frosting:
- Once chilled, spread the whipped topping or cream cheese frosting evenly over the top of the cake. If desired, sprinkle chopped walnuts, pecans, and shredded coconut on top for added texture and flavor.
- Serve and Enjoy:
- Slice, serve, and enjoy your delicious Carrot Cake Poke Cake!