Carrot Cake Poke Cake

If you are looking for new and fun Easter ideas to try this spring, this easy dessert recipe for Carrot Cake Poke Cake is the best Easter treat that you can make for your family. Filled with white chocolate pudding and topped with cream cheese frosting this super moist carrot cake is over the top!

Ingredients :
The 9×13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix)
14 oz sweetened condensed milk
8 oz Cool Whip
10.6 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)

Directions :

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!)