The first time I made this Carrot Cake Poke Cake, it wasn’t just a recipe it was a memory waiting to be unwrapped. I had just come home from the market with a box of carrot cake mix in one hand and Cool Whip in the other, and my son Yacoub peeked into the bags with that curious sparkle in his eyes. “Are we making cake?” he asked. Not just cake, I smiled. Something better. Something filled with layers of love.
Growing up, carrot cake was sacred. My mama used to make it during Ramadan, Easter, birthdays any time she wanted to show someone just how much she loved them. And while her version was made from scratch with grated carrots and her secret spice blend (I still think it included a pinch of cardamom), I’ve taken that same comfort and wrapped it into a poke cake that’s easier for busy days—yet still feels like home.
Ingredients That Make It Magical
▢ 1 box carrot cake mix
▢ Ingredients needed to prepare the cake (usually eggs, oil, and water check the box!)
▢ 2 boxes (3.4 ounces each) of instant cheesecake pudding
▢ 4 cups cold milk (don’t skimp on this whole milk gives the creamiest texture)
▢ 1 tub (8 ounces) whipped topping, thawed (Cool Whip works beautifully)
▢ 3-4 cinnamon graham crackers, crushed (for that little sprinkle of nostalgia on top)
Maria’s Note: Don’t skip the cinnamon grahams on top my little boy calls them “the cake’s cozy blanket.”
How to Make My Favorite Carrot Cake Poke Cake
Step 1: Bake the Carrot Cake
Prepare the boxed carrot cake just as the package says. I always crack my eggs into a bowl first my mama taught me that, just in case one goes rogue. Mix it all up, pour into a 9×13-inch glass dish, and bake until golden and set. The smell alone will transport you.
Step 2: Let it Cool, Just a Little
Once your cake is baked, let it rest for about 10-15 minutes. We want it to be warm, not hot. This is key! If it’s too hot, the pudding will just melt into a puddle on top rather than sinking into those glorious holes.
Step 3: Poke the Cake
Now the fun part. Take the handle of a wooden spoon or a spatula and gently poke holes all over the cake. I tell Yacoub it’s like giving the cake little doors so the pudding can walk right in.
Step 4: Make the Pudding
In a large bowl, whisk together two boxes of cheesecake pudding with 4 cups of cold milk. No lumps allowed here! Keep whisking until it’s silky smooth this is the creamy heart of the whole dessert.
Step 5: Pour and Spread with Love
Slowly pour the pudding mixture over the cake, aiming for the holes first. Let it seep in don’t rush it. Then take the back of a spoon and gently spread it across the top, nudging the pudding into every crevice.
Step 6: Chill and Set
Cover the cake with plastic wrap and let it sit in the fridge for about 2 hours. This step is essential. It lets all those creamy flavors nestle into the cake and firm up.
Step 7: Top It Off
Once the cake is cooled and the pudding has set, spread the whipped topping gently across the surface. Think of it as a fluffy, sweet cloud. Finally, sprinkle crushed cinnamon graham crackers over the top.
Maria’s Note: You can even mix the graham crackers with a pinch of shredded coconut if you want to go tropical just like my summer in Tunisia!
Why I’ll Never Stop Making This Poke Cak
This carrot cake poke cak (yes, with a little spelling twist just like my grandmother used to say it in her charming way) has become a staple in my kitchen not just because it’s easy, but because it brings people together. I’ve served it at birthdays, baby showers, even just quiet Friday nights. It never fails to bring smiles.
And if you’re like me someone who wants the flavors of a homemade dessert without spending all afternoon in the kitchen this is your golden recipe.
Let’s Bake Together
If you make this Carrot Cake Poke Cake, I’d love to see how you make it your own. Maybe you add chopped walnuts, or you use real whipped cream instead of Cool Whip. However you slice it, I’m cheering you on from my cozy little kitchen with cinnamon-scented air and love in every bite.
More tasty ideas: The Sweetheart of My Oven: Red Velvet Crush Cupcakes
Tag me if you try it because in my world, food is how we stay connected.
FAQ
Can I make this poke cake a day in advance?
Yes! In fact, it tastes even better the next day. The pudding has time to really set and soak into the cake.
What if I don’t have cheesecake pudding?
You can substitute with vanilla or even white chocolate pudding but cheesecake gives it that extra magic.
Can I freeze this cake?
I wouldn’t recommend freezing it with the whipped topping on, but you can definitely freeze the cake and pudding layer, then thaw and add Cool Whip before serving.
How can I make it dairy-free?
Try using almond or oat milk with a dairy-free whipped topping. Just make sure your pudding mix is dairy-free too.
What other toppings go well with this cake?
Chopped pecans, a drizzle of honey, or even toasted coconut all work beautifully!
Carrot Cake Poke Cake
Equipment
- 9×13-inch Baking Dish
- Mixing Bowl
- Whisk
- Spatula
- Wooden Spoon Handle
Ingredients
Cake
- 1 box Carrot Cake Mix prepared according to box directions
Pudding Layer
- 2 boxes Instant Cheesecake Pudding 3.4 ounces each
- 4 cups Cold Milk whole milk preferred
Topping
- 8 ounces Whipped Topping thawed, Cool Whip recommended
- 3-4 Cinnamon Graham Crackers crushed, optional