Carrot Cake Poke Cake
Delicious homemade Carrot Cake Poke Cake recipe, easy to prepare and full of flavor!
Carrot Cake Poke Cake
Delicious homemade Carrot Cake Poke Cake recipe, easy to prepare and full of flavor!
Ingredients
Method
- 6 oz Cool Whip Vanilla Frosting (Cream Cheese flavor if your store carries it, mine doesn't)
- 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)
- Leave the cake in the dish it was baked in-- this is not a free standing cake.
- 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.
- 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.
- Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.
- Refrigerate for at least 4 hours, really overnight is best.
- Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).
Tips for the Best Carrot Cake Poke Cake
- Pre-heat & Prep: Always gather all ingredients before cooking carrot cake poke cake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
I can’t find the cool whip frosting in any of my local grocery stores. How would it taste without? I am able to get my hands on everything else.