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 9×13-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.
