CARROT CAKE POKE CAKE

The tender cake is full of traditional carrot cake flavors and drizzled with a topping that seeps into holes poked in the warm cake.  It’s decadent, delicious and very easy to make.

WHAT YOU NEED:

– 1 boxed carrot cake mix – 8 ounces crushed pineappledrained – 1/4 cup shredded coconut – 14 ounces sweetened condensed milk – 8 ounces frozen whipped toppingthawed – 10.6 oz whipped cream cheese frosting – 1/2 cup caramel sundae sauce – 1 cup chopped pecans (optional)

STEP 1:

Prepare the cake mix according to the package directions. Stir in drained pineapple and coconut. Bake cake according to package directions.

STEP 2:

 Leave the cake in the baking dish and allow to cool for 10 minutes.  Using a the handle of a wooden spoon, poke about 20-25 holes in the cake making sure to evenly distribute them and being careful not to go all the way through to the bottom of the cake.

STEP 3:

Pour the sweetened condensed milk evenly over the top of the cake; allow cake to cool completely before the next step.

STEP 4:

 Add the frosting to a large bowl; fold in Cool Whip until thoroughly combined. Spread frosting over top of the cake

STEP 5:

Sprinkle chopped pecans over the top of the cake Refrigerate for at least 4 hours. Drizzle caramel sauce over the top of the cake before serving.

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