Carrot Poke Cake

This Carrot Poke Cake is the ultimate easy dessert! It starts with a simple carrot cake mix upgraded with cherry Dr Pepper for extra flavor, then gets soaked with a rich cheesecake pudding, topped with fluffy cream cheese whipped topping, crushed walnuts, and a sweet caramel drizzle. Every bite is creamy, crunchy, sweet, and packed with flavor — the perfect simple showstopper for any occasion!

Ingredients

• 1 box carrot cake mix

• 1 (12 oz) can cherry Dr Pepper

• 2 (3.4 oz) boxes instant cheesecake pudding mix

• 2 cups cold milk

• 1 cup heavy cream (for the pudding mixture)

• 1 (8 oz) block cream cheese, softened

• 1 cup powdered sugar

• 1½ cups heavy cream (for the whipped topping)

• Crushed walnuts (for topping)

• Caramel sauce (for drizzling)

Directions

1. Preheat your oven according to the carrot cake box directions. Spray a 9x13-inch baking dish with cooking spray.

2. In a large bowl, combine the carrot cake mix with the 12 oz can of cherry Dr Pepper. Mix until well combined. Pour the batter into the prepared baking dish and bake according to the directions on the box.

3. While the cake is baking, whisk together the two boxes of instant cheesecake pudding mix with 2 cups of cold milk and 1 cup of heavy cream until smooth. Set aside.

4. When the cake comes out of the oven, immediately poke holes all over the top using the handle of a wooden spoon or similar tool. Pour the pudding mixture evenly over the warm cake, spreading it to help it seep into the holes. Refrigerate for about 20 minutes to set.

5. In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth. Add 1½ cups of heavy cream to the cream cheese mixture and continue whipping until soft peaks form, creating a fluffy whipped topping. Spread the cream cheese whipped topping over the set pudding layer. Sprinkle crushed walnuts evenly over the top. Drizzle with your favorite caramel sauce before serving.