Carrot Spice Poke Cake
We adapted this from Kraftfoods.
INGREDIENTS
NutritionCake
- 1(18 1/4 ounce) box spice cake mix (Betty Crocker)
- 2
- 1⁄3cup vegetable oil
- 2
- 1⁄2
Glaze
- 1⁄3cup water
- 1
- 1(3 ounce) package sugar-free orange gelatin
Icing
- 4ounces neufchatel cheese, softened or 4 ounces cream cheese
- 1⁄4
- 1teaspoon pumpkin pie spice
- 1 1⁄2cups powdered sugar
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DIRECTIONS
- Preheat oven to 350ºF. Prepare cake batter as directed on package; stir in carrots and raisins (if desired). Pour into a greased and floured 13x9-inch baking pan.
- Remove from oven. Pierce cake with the handle of a wooden spoon (or dowel) at 1" intervals and allow to cool.
- GLAZE: Meanwhile, stir boiling water into dry gelatin mix 2 minute until completely dissolved. Pour evenly over cooled cake. Refrigerate 3 hours.
- ICING: Beat cream cheese, butter and spice in large bowl with electric mixer until well blended. Gradually add sugar, beating until well blended after each addition. Spread onto cooled cake.
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