Description
Experience a fusion of carrot cake and whimsical delight, with the Carrot Caramel Poke Cake. This dessert goes beyond being a cake; it delivers an experience. Every piece displays moist layers of carrot cake imbued with whiffs of pineapple and coconut. What truly makes it exceptional is the flow of caramel delicately intertwining with every bit and the smooth frosting that covers it all. It’s a symphony of flavors and textures where each mouthful promises a journey, for your senses.
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
Are you exploring the realm of gluten-free desserts? I completely understand! To enjoy a serving of our Carrot Caramel Poke Cake without any concerns, about gluten you can easily substitute your gluten-free carrot cake mix. Trust me it makes all the difference. Don’t forget to examine the labels especially for the caramel sauce and frosting. With these adjustments relish every mouthful of this timeless delight that we’ve specially prepared for you.
- Prep Time: 20 MINS
- Cook Time: 30 MINS
