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Homemade Turtle Chocolate Poke Cake photo

Turtle Chocolate Poke Cake

This Turtle Chocolate Poke Cake is a decadent delight! Rich chocolate, creamy caramel, and crunchy pecans make every bite irresistible.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 1 box devil's food chocolate cake mix
  • 1 can sweetened condensed milk
  • 1 jar caramel sundae topping
  • 1 container whipped topping, thawed (fat-free works well)
  • 1 cup chopped Fisher pecans
  • 1 cup mini semi-sweet chocolate chips (full-size chocolate chips are also okay)
  • ½ cup salted caramel sauce (or as desired, homemade or store-bought)

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Electric Mixer or Whisk
  • Toothpick or skewer
  • Spatula

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the devil's food chocolate cake mix with eggs, water, and oil. Use an electric mixer or whisk to blend until smooth.
  2. Pour the cake batter into the 9x13-inch baking pan. Bake according to the package instructions, around 30-35 minutes, until a toothpick comes out clean.
  3. After baking, let the cake cool for about 10 minutes. Poke holes all over the cake using a toothpick or skewer.
  4. Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes, then drizzle caramel sundae topping on top.
  5. Cool the cake to room temperature, then refrigerate for at least 2 hours to absorb flavors.
  6. Spread the thawed whipped topping evenly over the cooled cake.
  7. Garnish with chopped pecans and mini chocolate chips, drizzle with salted caramel sauce. Cut into squares and serve chilled or at room temperature.

Notes

  • Store leftovers covered in the refrigerator for up to 5 days.
  • To freeze, do so before adding toppings; it lasts up to 3 months.
  • Warm individual slices in the microwave for 10-15 seconds if desired.