This Carrot Caramel Poke Cake is the ultimate mash-up of carrot cake and caramel decadence. Packed with pineapple, coconut, and a gooey caramel drizzle, it’s a dessert you won’t forget!
I’ll admit it—I’ve got a soft spot for carrot cake. There’s just something about the warm spices, the subtle sweetness from the carrots, and the occasional bite of crunch that makes it impossible to resist. But, as much as I love a good classic, I also have a habit of tweaking recipes. And that’s exactly how this Carrot Caramel Poke Cake came to life.
It all started at a family gathering. My aunt, the undisputed queen of carrot cake, brought her famous version, and while it was delicious as always, my brain went, What if this had caramel? You know, just to take it from “Oh, this is good” to “I need another slice right now.”
The next day, I went straight to my kitchen and started experimenting. A few tweaks later—adding pineapple for moisture, poking holes to let sweetened condensed milk seep in, and finishing it off with a dreamy caramel drizzle—I had something insanely good. Let’s just say that when I served it, there were zero leftovers. And that’s when I knew… this cake was a winner.
Why You’ll Love This Carrot Caramel Poke Cake Recipe?
- Ridiculously Moist – The combination of pineapple, condensed milk, and coconut makes every bite melt in your mouth.
- Super Easy to Make – Using a boxed mix keeps things simple, while a few add-ins take it to the next level.
- Perfect Balance of Flavors – The warm spices from the carrot cake mix, the tangy pineapple, and the buttery caramel? Perfection.
- Great for Any Occasion – Whether it’s Easter, Thanksgiving, or just a Tuesday that needs cake, this one’s a crowd-pleaser.
Ingredient Notes:
Let’s break down the essentials:
- Carrot Cake Mix: I love a shortcut, and honestly, boxed mix works great here! But if you’re feeling fancy, go ahead and use homemade.
- Crushed Pineapple: This is the secret to keeping the cake extra moist. Just make sure to drain it well—too much liquid will make the batter too wet.
- Shredded Coconut: Adds a little chewiness and extra flavor. If coconut’s not your thing, feel free to leave it out.
- Sweetened Condensed Milk: This is what makes poke cakes so amazing. It soaks into the cake, making it ultra-soft and rich.
- Whipped Cream Cheese Frosting: Mixing whipped topping with cream cheese frosting makes it light, creamy, and not too sweet.
- Caramel Sauce: Store-bought works just fine, but if you’ve got homemade caramel lying around, use it!
- Chopped Pecans: Totally optional, but they add a nice crunch.
How To Make Carrot Caramel Poke Cake?
Step 1: Bake the Cake
Start by preheating your oven to 350°F. Grease a 9×13-inch baking dish and prepare the carrot cake batter as directed on the box. Stir in the drained pineapple and shredded coconut, then bake according to the package instructions.
Step 2: Poke & Soak
Once the cake is done baking, let it cool for about 10 minutes. Then grab the handle of a wooden spoon and poke 20-25 holes all over the cake. (Don’t be shy—those holes are what make this cake so good.)
Slowly pour sweetened condensed milk over the top, making sure it seeps into the holes. This step is where the magic happens!
Step 3: Frost It Up
In a bowl, mix together whipped cream cheese frosting and thawed whipped topping until light and fluffy. Spread it over the cake, making sure to get all the way to the edges.
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Step 4: Add the Finishing Touches
Sprinkle chopped pecans on top (if using), then pop the cake in the fridge for at least 4 hours to let all those flavors soak in. Just before serving, drizzle caramel sauce over the top. Now, grab a fork and dig in!
Storage Options:
Want to make sure your cake stays fresh? Here’s what to do:
- Fridge: Store covered in the fridge for up to 5 days. The flavors actually get better as it sits!
- Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months. Let it thaw in the fridge before serving.
Variations and Substitutions:
Feeling creative? Here are a few ways to switch things up:
- Make it nut-free: Skip the pecans, or swap them for toasted coconut.
- Boost the spice factor: Add a teaspoon of cinnamon or pumpkin spice to the batter.
- Go dairy-free: Use coconut milk instead of condensed milk and a dairy-free whipped topping.
- Extra caramel: Swirl some caramel into the batter before baking for even more gooey goodness.
What to Serve with Carrot Caramel Poke Cake?
This cake is amazing on its own, but if you want to take things to the next level:
- Vanilla Ice Cream: Because warm cake and cold ice cream is a match made in heaven.
- Whipped Cream: A little extra never hurt anybody.
- A Second Slice: Trust me, you’ll want it.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes! In fact, it’s better the next day since the flavors have time to meld together.
Can I use homemade frosting?
Of course! Try whipping together cream cheese, powdered sugar, vanilla, and heavy cream for an amazing homemade version.
Do I have to use sweetened condensed milk?
Not necessarily. You could swap it for evaporated milk or coconut milk, but it won’t be quite as sweet or gooey.
This Carrot Caramel Poke Cake is one of those desserts that just works. It’s soft, rich, and ridiculously good, and I guarantee it’ll be a hit at any gathering.
So what do you think? Is this going on your “must-make” list? Let me know in the comments—I’d love to hear how it turns out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Carrot Caramel Poke Cake
Ingredients
- 1 boxed carrot cake mix
- 8 oz crushed pineapple drained
- ¼ c shredded coconut
- 14 oz sweetened condensed milk
- 8 oz frozen whipped topping thawed
- 10.6 oz whipped cream cheese frosting
- ½ c caramel sundae sauce
- 1 c chopped pecans optional
Instructions
- Follow the instructions, on the carrot cake mix package to prepare the batter.
- Add the drained pineapple and shredded coconut to the batter and mix well.
- Bake according to the directions provided on the cake mix package.
- Once baked allow the cake to cool for 10 minutes.
- Using a spoon handle make around 20 to 25 spaced holes in the cake being careful not to go too deep.
- Evenly pour condensed milk over the cake.
- In a bowl combine whipped cream cheese frosting with thawed whipped topping and mix until creamy.
- Spread this mixture evenly over the cake.
- If desired sprinkle chopped pecans on top, for added flavor and texture.
- Place the cake in the refrigerator. Let it chill for 4 hours.
- Before serving drizzle caramel sauce over the top of the cake.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
