Every spring, right about the time we could finally crack a window in the kitchen and hear the birds again, my Grandma Betty would show up with this carrot poke cake. She always said it was too simple to be a recipe, which is exactly what made it so perfect for busy farm kitchens. The base is a humble box of carrot cake mix, but her secret step was poking the warm cake full of holes and slowly pouring sweetened condensed milk over the top. It sinks down into every crumb and changes the texture into something impossibly moist and almost pudding-like, without falling apart. Once it’s chilled and covered with a tangy cream cheese frosting, you’ve got a pan of cake that tastes like it took all day, but really comes together with pantry staples and a few colorful bits folded in for good measure.

Serve this carrot poke cake cold or just barely cool from the fridge, when the condensed milk has had time to settle in and the cream cheese frosting is set and swirly on top. It’s lovely with a cup of hot coffee or black tea in the afternoon, or a cold glass of milk for the kids. For a Sunday supper, I like to bring the whole ceramic pan right to the table and let folks cut generous squares alongside a simple main dish like baked ham or roast chicken and a crisp green salad. A few fresh berries on the side make a pretty plate, but honestly, this cake is rich enough to stand on its own.

Servings: 12

1 (15.25 to 16.5 oz) box carrot cake mix

1/3 cup chopped walnuts or pecans (optional)

2 cups powdered sugar, sifted if lumpy

Preheat your oven according to the temperature on the carrot cake mix box, usually 350°F. Lightly grease a 9×13-inch ceramic baking dish, making sure to get into the corners so the cake releases easily.

In a large mixing bowl, prepare the carrot cake batter exactly as the box directs, using the eggs, oil, and water listed on the package. Stir just until the dry mix is moistened and no big streaks of flour remain.

Fold the grated carrot, drained crushed pineapple, chopped nuts, and coconut (if using) into the cake batter. The batter will look speckled and a bit chunky—that’s what you want for a moist, flavorful cake with colorful bits throughout.

Pour the batter into the prepared ceramic baking dish and smooth the top with a spatula so it’s level and reaches into the corners. Tap the pan gently on the counter once or twice to pop any large air bubbles.

Bake the cake on the center rack for the time suggested on the box for a 9×13-inch pan, usually 25 to 35 minutes, or until the top is golden, the edges are set, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Here comes Grandma Betty’s secret step: As soon as the cake comes out of the oven, set the hot pan on a speckled or heat-safe counter and let it sit for just 5 minutes. Then, using the handle of a wooden spoon or a similar round tool, poke holes all over the warm cake, going almost to the bottom but not breaking through the very bottom crust. Space the holes about 1 inch apart so every slice gets plenty of filling.

Slowly pour the sweetened condensed milk evenly over the warm, hole-poked cake. Take your time, letting it sink into the holes and soak into the warm crumb. If a little pools on top, that’s fine; it will gradually work its way down and leave the cake incredibly moist and rich.

Let the cake cool completely at room temperature, then cover the pan lightly with plastic wrap or foil and refrigerate for at least 2 hours, or until well chilled. This resting time lets the condensed milk settle in and transform the texture of the cake.

While the cake chills, make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth, creamy, and free of lumps, scraping down the sides of the bowl as needed.

Add the powdered sugar, vanilla, cinnamon (if using), and a pinch of salt to the cream cheese mixture. Beat on low at first so the sugar doesn’t puff out, then increase to medium speed. Add milk or half-and-half, 1 tablespoon at a time, just until the frosting becomes thick, smooth, and spreadable. You want it soft enough to swirl but firm enough to hold gentle peaks.

When the cake is fully chilled and the top looks moist but set, remove it from the refrigerator. Dollop the cream cheese frosting over the surface of the cake, then gently spread it to the edges with an offset spatula or the back of a spoon. Use light, swirling motions to create a soft, swirled top that shows off the creamy texture.

If you like, sprinkle a few extra chopped nuts, a pinch of coconut, or a light dusting of cinnamon over the frosting for color and texture. Return the cake to the refrigerator for at least 30 minutes to let the frosting firm up slightly before serving.

To serve, cut the cake into squares right in the ceramic pan. You’ll see the colorful bits of carrot, pineapple, and nuts in the slices, and you may notice some of the condensed milk settled near the bottom, giving each piece a moist, almost custardy layer. Store any leftovers covered in the refrigerator for up to 4 days.

For a slightly lighter version, you can use reduced-fat cream cheese and substitute half-and-half or even a splash of orange juice for some of the milk in the frosting, which adds a bright flavor that plays nicely with the carrot and pineapple. If you don’t care for nuts or have allergies in the family, simply leave out the walnuts or pecans and add a bit more shredded carrot or coconut for texture. To give the cake a little extra spice, stir 1/2 teaspoon ground cinnamon and a pinch of nutmeg into the prepared cake batter before baking. For a more colorful look—especially if you’re serving this at Easter—fold a few tablespoons of finely diced, well-drained maraschino cherries into the batter or sprinkle them over the frosted top; they’ll create pretty red and pink speckles in each slice. You can also swap the sweetened condensed milk for a flavored version, like caramel or dulce de leche, for a deeper, toffee-like sweetness. If you prefer individual servings, bake the cake in two 8-inch square pans and poke and soak both; one can be frosted and served right away while the other is wrapped well and frozen (without frosting) for up to a month, ready to thaw, frost, and serve when company drops by.