Easy Carrot Poke Cake Food
CARROT POKE CAKE
Spice up your party with super-moist Carrot Poke Cake. Tangy orange flavor makes a surprise appearance under cream cheese frosting in our Carrot Poke Cake.
Provided by My Food and Family
Categories Cakes
Time 4h45m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package; stir in carrots and raisins. Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 35 to 40 min. or until toothpick inserted in center comes out clean. About 5 min. before cake is done, bring water to boil.
- Pierce cake with large fork or skewer at 1/2-inch intervals. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour evenly over cake. Refrigerate 3 hours.
- Beat cream cheese, butter and spice in large bowl with mixer until blended. Gradually add sugar, beating well after each addition. Spread onto cake.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.7179 g, Sugar 0 g, Protein 4 g
EASY CARROT POKE CAKE
Find out how much more delicious a classic can be with Easy Carrot Poke Cake. We've transformed a traditional cake into an Easy Carrot Poke Cake with JELL-O Orange Flavor Gelatin and creamy, fluffy frosting.
Provided by My Food and Family
Categories Home
Time 5h25m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool completely in pans.
- Pierce cakes with large fork or skewer at 1/2-inch intervals. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour evenly over cakes. Refrigerate 3 hours.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Add cream cheese; mix well. Stir in COOL WHIP.
- Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Spread top and side of cake with remaining pudding mixture. Refrigerate 1 hour.
Nutrition Facts : Calories 230, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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