Carrot Caramel Poke Cake

Name: Carrot Caramel Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 boxed carrot cake mix; 8 ounces crushed pineapple (drained); 1/4 cup shredded coconut; 14 ounces sweetened condensed milk; 8 ounces frozen whipped topping (thawed); 10.6 oz whipped cream cheese frosting; 1/2 cup caramel sundae sauce; 1 cup chopped pecans ((optional))

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 12

Author : Christina Hitchcock

cake carrot poke cake

Ingredients

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1 boxed carrot cake mix8 ounces crushed pineapple (drained)1/4 cup shredded coconut14 ounces sweetened condensed milk8 ounces frozen whipped topping (thawed)10.6 oz whipped cream cheese frosting1/2 cup caramel sundae sauce1 cup chopped pecans ((optional))

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Instructions

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Step 1

Prepare the cake mix according to the package directions.

Step 2

Stir in drained pineapple and coconut.

Step 3

Bake cake according to package directions.

Step 4

Leave the cake in the baking dish and allow to cool for 10 minutes.

Step 5

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.

Step 6

Pour the sweetened condensed milk evenly over the top of the cake; allow cake to cool completely before the next step.

Step 7

Add the frosting to a large bowl; fold in Cool Whip until thoroughly combined.

Step 8

Spread frosting over top of the cake.

Step 9

Sprinkle chopped pecans over the top of the cake

Step 10

Refrigerate for at least 4 hours.

Step 11

Drizzle caramel sauce over the top of the cake before serving.