Carrot Poke Cake

This Carrot Poke Cake recipe takes everything you love about carrot cake and adds a touch of magic with a rich, gooey caramel sauce that soaks into the moist cake. Imagine fluffy carrot cake bursting with flavor, studded with nuts and spices, then drenched in a pool of decadent caramel. Each bite is an explosion of textures and tastes, making this cake the star of any potluck or special occasion.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 12 Servings

Calories: 352 kcal per serving

Ingredients

13 ¼ ounces - carrot cake mix
8 ounces - crushed pineapple
¼ cup - shredded coconut
14 ounces - sweetened condensed milk
8 ounces - whipped topping
10 ⅔ ounces - whipped cream cheese frosting
½ cup - caramel sundae sauce
1 cup - chopped pecans

Instructions

Prepare the cake mix according to the package directions.
Stir in drained pineapple and coconut.
Bake cake according to package directions.
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.
Pour the sweetened condensed milk evenly over the top of the cake; allow cake to cool completely before the next step.
Add the frosting to a large bowl; fold in Cool Whip until thoroughly combined.
Spread frosting over top of the cake.
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.

Nutrition