Turtle Poke Cake


Posted: May 12

Time: 2 hours 35 minutes

Yield: 16 servings

recipe image

Turtle Poke Cake is every turtle cluster candy lover's fantasy–in cake form! A layer of sinfully delicious devil's food chocolate cake is literally poked (hence the name!) so a creamy caramel sauce can be infused throughout. It's loaded with fluffy whipped topping and sprinkled with handfuls of nutty chopped pecans and semi-sweet chocolate chips. Turtle Poke Cake is chilled, so it's the perfect sunny day treat, whether you're a turtle cluster lover or not!


Ingredients

• 1 (15.25-ounce) box devil's food chocolate cake mix • 1 (14-ounce) can of condensed milk, sweetened • 1 (12-ounce) jar caramel sundae topping • 1 (8-ounce) container whipped topping, thawed • 1/2 cup pecans, chopped • 1/2 cup semi-sweet chocolate chips, miniature • 1/2 cup salted caramel sauce

Directions

Step 1

Preheat the oven to 350 degrees F.

Step 2

Line a 9x13-inch pan with aluminum foil and spray with cooking spray.

Step 3

Bake the devil's food chocolate cake according to the package directions.

Step 4

While the cake bakes, add the condensed milk and the caramel topping into a medium bowl and stir to combine. Set aside.

Step 5

Transfer the baked chocolate cake from the oven and use the blunt end of a wooden spoon to carefully poke about 60 holes (evenly spaced) over the surface of the cake.

Step 6

Slowly pour the caramel mixture over the holes. Be sure to evenly distribute it so that every hole receives some of the mixture.

Step 7

Place the cake in the fridge to cool slightly, for about 10 minutes.

Step 8

Transfer the cake from the fridge and evenly spread the whipped topping over the surface.

Step 9

Evenly sprinkle the cake with the pecans and the chocolate chips, on top of the whipped topping.

Step 10

Cover the cake and refrigerate it for at least 2 hours (overnight is best).

Step 11

Evenly drizzle the cake with the salted caramel sauce.

Step 12

Slice and serve.


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