Carrot Poke Cake

Prep Time25

Chill Time2

Total Time2 25

Course: Cake, Dessert, poke cake

Cuisine: American

Keyword: Carrot Cake Poke Cake

Servings: servings

Calories: 343kcal

Prep: Bake the cake in a 9x13 pan according to the package directions. Let the cake cool before proceeding to the next steps.
Make sure the cake is cooled, then use the end of a wooden spoon to poke holes across the entire surface of the cake about ½" apart.
Filling & frosting: In a medium mixing bowl whisk the milk with the cheesecake pudding mix until smooth and combined. Fill the holes in the cake with the mixture and spread the rest across the top.
In a large bowl, use an electric mixer to combine the butter and cream cheese. Once blended add in the powdered sugar a cup at a time.
Set aside about ¼ cup of the frosting in one small bowl and 2 tablespoons of the frosting in another separate small bowl. Dye the ¼ cup frosting orange and the 2 tablespoons green. Place the orange frosting in a small ziplocked bag and the green frosting in a small ziplocked bag. Snip off the corner of each bag.
Frost the cake with the remaining white cream cheese frosting. Pipe on orange carrots all over the cake. Pipe on some green stems on the carrots.
Chill: Cover the cake and place it in the refrigerator for 4 hours, or overnight, to chill and set. Once chilled, slice, serve, & enjoy!

Store leftover poke cake in an airtight container, in the fridge, and it can last up to 3-4 days.