Carrot Cake Poke Cake

• Vegetarian

• Baking & Spices

  • 1 16 oz] frozen whipped topping, frozen whipped
  • 2 3.4] oz boxes Cheesecake pudding mix, Instant
  • 1 cup Powdered sugar
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Pecan or walnut pieces, toasted

• Dairy

  • 2 8 oz cream cheese
  • 3 cup Whole milk or half & half

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 box Carrot cake mix plus ingredients to prepare [eggs, oil, water]
• 2 [3.4] oz boxes instant cheesecake pudding mix
• 3 cup cold whole milk or half & half
• 2 [8] oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp pure vanilla extract
• 1 [16] oz frozen whipped topping, thawed or 4 cup fresh sweetened whipped cream
• 1 cup pecan or walnut pieces, toasted

Directions

• Prepare the cake per the instructions on the box in a 9 x 13 inch pan. Immediately after removing from the oven use the handle of a wooden spoon or similar to poke holes all over the cake.
• In a medium mixing bowl, whip together both boxes of cheesecake pudding mix with 3 cups of cold milk. Whip until thickened but still pourable. Spread over the cake and into the holes. Chill completely.
• To frost, use a hand mixer to cream together 2 [8] oz softened cream cheese, powdered sugar and vanilla. Add the whipped topping or fresh whipped cream and beat until fluffy.
• Spread over the cooled cake and garnish with toasted pecans. Store chilled.