Turtle Poke Cake
This Turtle Poke Cake is a rich chocolate dessert filled with gooey caramel and sweetened condensed milk, then topped with semi-sweet chocolate chips, toasted pecans, and more caramel sauce. Inspired by classic turtle candy, this easy poke cake is a crowd-pleasing dessert for parties and special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cake:
- 1 box (15.25 oz) chocolate fudge cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- For the Caramel Filling:
- 1 cup caramel sauce, store-bought or homemade
- 1 can (14 oz) sweetened condensed milk
- For the Topping:
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups chopped pecans, toasted
- 1 cup caramel sauce, for drizzling
- 1 cup whipped topping or whipped cream, optional for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the chocolate fudge cake mix, water, vegetable oil, and eggs. Beat until the batter is smooth and well combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake according to the cake mix package directions, usually about 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for about 10 minutes.
- Using the handle of a wooden spoon or the end of a large spatula, poke holes evenly throughout the warm cake.
- In a bowl, stir together 1 cup caramel sauce and the sweetened condensed milk until combined.
- Slowly pour the caramel mixture over the cake, making sure it fills the holes.
- Sprinkle the semi-sweet chocolate chips evenly over the top of the cake.
- Add the toasted chopped pecans and drizzle the remaining caramel sauce over the top.
- Allow the cake to cool completely, then refrigerate for at least 2 hours before serving.
- Serve chilled or slightly softened, with whipped topping or whipped cream if desired.
Notes
- Use the end of a wooden spoon to make holes large enough for the caramel filling to soak into the cake.
- Pour the caramel and condensed milk mixture over the cake while it is still slightly warm for better absorption.
- Toast the pecans before adding them for a deeper, nuttier flavor.
- For cleaner slices, refrigerate the cake for at least 2 hours before serving.
- You can prepare the cake a day ahead and keep it covered in the refrigerator.
- Store leftovers covered in the refrigerator for up to 4 days.
Find it online: https://ayoubrecipe.com/turtle-poke-cake/