Sunday, July 29, 2012

Carrot Poke Cake with Cheesecake Filling

Feeding My Obsession : Carrot Poke Cake with Cheesecake Filling 

  
Carrot Poke Cake with Cheesecake Filling

Hi everybody, I'm so excited about today post! If you've been following me on Pinterest, you know I have a thing for anything carrot cakey. I found out there's a whole world of carrot cake lover out there. I pinned every thing from carrot cake popcorn to carrot cake ice cream! (I gotta try that!) Cakey is that a word? Oh well.

This idea came to me when I saw Carrot Poke Cake on Kraft Foods and Red Velvet Poke Cake on  The Country Cook  and Cool Whip Cream Frosting. I wanted to make a carrot poke cake that had the tangy sweet taste of a cream cheese frosting. So, I toss all their ideas up in my head  :)  and here's the result.

Ingredients:














For the Cake:
1 box Carrot Cake Mix -  I use Duncan Hines Classic Carrot Decadent   
ingredients needed to make cake (eggs, oil & water)

For the Filling:
2 (3.4 boxes) instant Cheesecake-flavored pudding
4 cups milk

For the Topping:
1 (8 ounces) tub frozen whipped topping, thawed (Cool Whip)
4 ounces cream cheese (1/2 of 8 ounces packages), softened
1/2 teaspoon cinnamon

1 - 2 tablespoons powdered sugar
1/2 cup chopped walnut, pecan or coconut, toasted; optional

Preparing the Cake:
Preheat oven to 350ºF. Prepare cake batter as directed on package; stir in carrots and raisins. Pour into 13x9-inch baking pan.

Bake 35 to 40 min. or until wooden toothpick inserted in center comes out clean. Remove from oven.    Let cool for a few minutes. Then, with a wooden spoon handle, large fork or skewer poke holes in the warm cake at 1/2-inch intervals. Be sure to poke right down to the bottom of the cake. You want holes big enough so that the pudding has plenty of room to get to the bottom.
Cake with Holes















Preparing the Filling:
In a medium bowl, prepare instant pudding with milk, whisking until all the lumps are gone. Pour pudding over cake. Making sure to get right into the holes as much pudding as possible. Cover and put in the refrigerator to set for about 2 hours. Do not skip this step!!
Cake with Filling
















Preparing the Topping:
Beat cool whip, cream cheese, cinnamon and  powdered sugar  in large bowl with electric mixer until well blended. Spread onto cake. Sprinkle with nuts or coconut. Eat! Store leftovers in refrigerator.

What I Think:
I love the cinnamony taste of the topping. The recipe turn out great, so it will be on my repeat list. I'll might have to downside it because only my son and I are the only carrot cake lovers in our house, those traitors : )


Linked to:
Sweet Tooth Friday @ Alli-n-Son

2 comments:

  1. This looks so yummy! I love anything carrot too. I can't wait to try it. :)

    ReplyDelete
  2. my topping was a mess,wouldn't spread and got all mixed up with pudding and clumpy.trying to figure out how to fix for Easter dinner.

    ReplyDelete