Carrot Poke Cake
Directions
- 1Start with a box of carrot cake mix.
- 2Add in 1 cup of milk, 1/3 cup of oil, and three eggs.
- 3Give it a mix, pour it into a 13x9 baking dish, and bake as directed on the box.
- 4Combine two boxes of instant cheesecake pudding and three cups of milk.
- 5Give it a mix and set it in your ice box.
- 6Let your cake cool for at least 5 to 10 minutes then poke holes in it.
- 7Pour your pudding mixture in.
- 8Refrigerate it for about 30 minutes to let the pudding sit.
- 9Make the whipped topping: 1 block of cream cheese, 1 can of sweetened condensed milk, and 8 ounces of whipped cream.
- 10Spread it on top of the cake.
- 11Top with 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
oven13x9 baking dishwhiskmixer
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