Saturday, April 19, 2014

Better Than Easter… Carrot Cake Poke Cake

I have a recipe for another poke cake that is so yummy so I thought this has got to be just as good. Trying it out on family and maybe some friends over Easter. I was holding off sharing it till I got feed back on the recipe but oh no someone need a dessert for tomorrow! Here you go CW.
Better Than Easter… Carrot Cake Poke Cake
  • The 9x13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix)
  • 14 oz sweetened condensed milk
  • 8 oz Cool Whip
  • 10.6 oz Cool Whip Vanilla Frosting (Cream Cheese flavor if your store carries it, mine doesn't) - Recipe below (this not available in Canada)
  • 6 oz (half a tub) of whipped cream cheese (must be whipped)
  • Approx. 1/2 cup caramel sundae sauce (just pour on as much or as little as you'd like)
  • Approx. 1 cup chopped pecans (sprinkle on as much or as little as you'd like)
  1. Leave the cake in the dish it was baked in-- this is not a free standing cake.
  2. Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible.
  3. In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.
  4. Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.
  5. Refrigerate for at least 4 hours, really overnight is best.
  6. Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).

Cool Whip Frosting

Prep Time: 5 mins ~Total Time: 5 mins ~Yield: 4 cups

    • 1 cup milk
    • 1 (3 1/2 ounce) packages instant pudding mix, any flavor(I used Cheesecake)
    • 1/4 cup powdered sugar
    • 8 ounces Cool Whip


  1. Pour milk into bowl add pudding mix and sugar.
  2. Beat with wire whisk for 2 minutes.
  3. Gently fold in whipped topping.


No comments:

Post a Comment