Easter Carrot Poke Cake

Ingredients

  • The 9x13 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 of whipped cream cheese
  • Approx. 1/2 cup caramel sundae sauce 
  • Approx. 1 cup chopped pecans 

Instructions

  1. Leave the cake in the dish it was baked in-- this is not a free standing cake.
  2. 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.
  3. 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.
  4. Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.
  5. Refrigerate for at least 4 hours, really overnight is best.
  6. Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).

Note:

  • Cool Whip Frosting is not the same as cool whip. But you can find it right beside the cool whip in the freezer section of your grocery store.

 

Recipe & Photo Credit: http://www.somethingswanky.com/better-than-easter-carrot-cake-poke-cake/

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