Ingredients

The following ingredients have 12 Servings
  • 1 boxed carrot cake mix
  • 8 ounces crushed pineapple (drained)
  • 1/4 cup shredded coconut
  • 14 ounces sweetened condensed milk
  • 8 ounces frozen whipped topping (thawed)
  • 10.6 oz whipped cream cheese frosting
  • 1/2 cup caramel sundae sauce
  • 1 cup chopped pecans ((optional))

Instruction

  • Prepare the cake mix according to the package directions.
  • Stir in drained pineapple and coconut.  
  • Bake cake according to package directions.
  • Leave the cake in the baking dish and allow to cool for 10 minutes.
  • Using a the handle of a wooden spoon, poke about 20-25 holes in the cake making sure to evenly distribute them and being careful not to go all the way through to the bottom of the cake.
  • Pour the sweetened condensed milk evenly over the top of the cake; allow cake to cool completely before the next step.
  • Add the frosting to a large bowl; fold in Cool Whip until thoroughly combined.
  • Spread frosting over top of the cake.
  • Sprinkle chopped pecans over the top of the cake
  • Refrigerate for at least 4 hours.
  • Drizzle caramel sauce over the top of the cake before serving.