Carrot Pudding Poke Cake Recipe

Carrot pudding jab cake is a carrot cake jabbed with vanilla pudding and beat with whipped cream and sprinkled with graham saltines.

CARROT PUDDING POKE CAKE

I can hear some of you chuckling as of now. That Brandie and her jab cakes once more! Indeed, I know. I can’t support myself. They are simply such a great amount of enjoyable to make thus simple, so why not? I needed to post something extraordinary for Easter and I certainly needed accomplish something with carrot cake.

I have tried different things with such a significant number of different flavors. One of my first was banana pudding jab cake which uses yellow cake blend and banana pudding (BANANA PUDDING POKE CAKE) and I’ve additionally made an OREO PUDDING POKE CAKE and a RED VELVET POKE CAKE. The conceivable outcomes are inestimable!

Carrot Pudding Poke Cake

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Recipe by thecountrycook Course: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Easy Carrot Pudding Poke Cake recipe from The Country Cook #carrotcake #cake #pokecake #TheCountryCook #dessert .

Ingredients

  • 1 box carrot cake mix

  • ingredients needed to make cake: eggs, oil & water

  • 2 (3.4 oz) boxes instant cheesecake pudding

  • 4 cups milk

  • 1 (8 oz) tub frozen whipped topping thawed

  • 3-4 cinnamon graham crackers crushed (for topping)

Directions

  • Prepare cake mix according to package directions for a 9 x 13 cake.
  • Once cake comes out of the oven, allow it to cool for just a couple of minutes.
  • Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.
  • You want the holes to be BIG so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
  • In a bowl, whisk together instant pudding mix with 4 cups milk.
  • Stir until all the lumps are gone.
  • I usually let the pudding sit for just a minute so it isn’t so liquid-y. But you want it to still be easily pourable.
  • Pour pudding over cake.
  • Taking care to pour it right into the holes as much as possible.
  • Spread it all out and using the back of the spoon, gently push pudding down into the holes.
  • Put the cake into the fridge to set and cool (about 2 hours).
  • Once your cake has completely cooled, spread on whipped topping.
  • Sprinkle crushed graham crackers onto the top of the cake.
  • You can do this part immediately before serving the cake if you like. This will ensure the crackers are crunchy when you serve it.

Notes

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