✨ Carrot Poke Cake ✨

 

✨ Carrot Poke Cake ✨

Ingredients:

• 1 box carrot cake mix (plus ingredients needed per package directions)
• 4 cups cold milk
• 2 (3.4 oz) packages instant cheesecake pudding mix
• 1 (8 oz) block cream cheese, softened
• 1 cup powdered sugar
• 1 (8 oz) container Cool Whip
• Optional toppings: crushed graham crackers, walnuts, caramel

Instructions:

1. Bake the Cake: Prepare and bake the carrot cake mix in a 9x13-inch pan according to the package instructions. Let it cool for 10 minutes.
2. Poke the Cake: Use the end of a wooden spoon to poke holes all over the cake.
3. Make the Pudding: In a medium bowl, whisk together the cold milk and instant cheesecake pudding mix until smooth.
4. Fill the Cake: Pour the pudding mixture over the cake, making sure it seeps into the holes. Place the cake in the refrigerator to set.
5. Prepare the Topping: In another bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in the Cool Whip until fully combined.
6. Frost the Cake: Spread the cream cheese Cool Whip mixture evenly over the chilled cake.
7. Add Toppings: Sprinkle with crushed graham crackers, walnuts, or drizzle with caramel.
8. Chill & Serve: Let the cake sit in the fridge for a few hours before serving.

Enjoy this creamy, decadent Carrot Poke Cake!