From the Cook
From the Cook
From the Cook
1/4
Carrot Poke Cake
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Instructions
1
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Prepare the cake mix according to the package directions.
2
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Stir in drained pineapple and coconut.
3
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Bake cake according to package directions.
4
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Leave the cake in the baking dish and allow to cool for 10 minutes.
5
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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.
6
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Pour the sweetened condensed milk evenly over the top of the cake; allow cake to cool completely before the next step.
7
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Add the frosting to a large bowl; fold in Cool Whip until thoroughly combined.
8
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Spread frosting over top of the cake.
9
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Sprinkle chopped pecans over the top of the cake.
10
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Refrigerate for at least 4 hours.
11
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Drizzle caramel sauce over the top of the cake before serving.
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Recipe Facts
Diet at a Glance
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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