Carrot Poke Cake
15.25-ounce box Carrot Cake Mix
1/2 cup Vegetable Oil
4 Eggs
1/2 cup Buttermilk
1/2 cup Sweetened Coconut Flakes
8-ounce can Crushed Pineapple with the Juice
14-ounce can Sweetened Condensed Milk
3.4-ounce box Instant Vanilla Pudding Mix
2 cups Milk
14-ounce container Whipped Cream Cheese Icing
8-ounce container Cool Whip, whipped topping
Jar of Caramel Ice Cream Topping
Chopped Pecans
Mix together for 2 minutes on medium speed with an electric mixer. Pour into a buttered 9 x 13-inch baking dish and bake at 345 degrees F for 25 minutes until done. Let cool 10 minutes and with the handle of a wooden spoon, poke holes into the cake not all the way thru. Pour the sweetened condensed milk onto the cake and spread evenly with a spatula. Let cool completely. Whisk together the pudding mix with the milk and let sit a few minutes until thickened. Pour onto the cake and spread evenly with a spatula. Using an electric mixer mix together the whipped cream cheese icing and the coop whip. Frost the cake smoothly. Top with Pecans and Caramel Sauce and Enjoy.
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