Carrot Poke Cake
Directions
- 1Start with a box of carrot cake mix, add in one cup of milk, one-third cup of oil, and three eggs. Give it a mix.
- 2Pour the batter into a 13x9 baking dish and bake as directed on the box.
- 3Combine two boxes of instant cheesecake pudding and three cups of milk. Give it a mix and set it in your icebox.
- 4Let your cake cool for at least five to ten minutes, then poke holes in it and pour your pudding mixture in.
- 5Refrigerate it for about 30 minutes to let the pudding sit.
- 6Combine one block of cream cheese, one can of sweetened condensed milk, and eight ounces of whipped cream. Spread it on top of the cake.
- 7Top it with some crushed pecans.
Ingredients
- 1 box carrot cake mix
- 1 cup milk
- 1 1/3 cup oil
- 3 eggs
- 2 boxes instant cheesecake pudding
- 3 cups milk
- 1 block cream cheese
- 1 can sweetened condensed milk
- 8 ounces whipped cream
- 1 handful crushed pecans
Equipment
whisk13x9 baking dishovenmixer
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