Turtle Poke Cake

This indulgent Turtle Poke Cake takes chocolate cake to a whole new level with a simple chocolate cake mix filled with caramel and sweetened condensed milk and topped with the absolute best pour-on chocolate frosting to fill in all of the poke-holes. Top it off with tons of chopped pecans, mini chocolate chips, and caramel and chocolate sauce.

Course Dessert

Cuisine American

Keyword Turtle Poke Cake

Prep Time 20

Cook Time 30

Servings servings

Calories 375kcal

Author Michelle

Ingredients

1 box (15.25-ounce) devil's food cake mix
Ingredients on the box to prepare cake (eggs, oil, water)
1 jar (12-ounces) caramel topping
1 can (12 ounces) sweetened condensed milk

Frosting

1 cup unsalted butter
¾ cup milk
½ cup cocoa powder
2 pounds powdered sugar
1 teaspoon vanilla

Toppings

1 cup pecans coarsely chopped
½ cup mini chocolate chips
Additional caramel sauce for drizzling on top

Instructions

Prepare cake mix and preparation ingredients in a large mixing bowl according to package instructions.
Bake in a 9"x13" baking dish, according to package instructions.
In a separate medium mixing bowl, mix together caramel topping and sweetened condensed milk until combined.
While cake is still warm, poke holes in it with the back of a wooden spoon or with a fork. Pour caramel mixture over cake slowly, allowing it to absorb.

While cake is cooling prepare frosting:

Melt butter in a medium saucepan over medium heat.
Stir in milk and cocoa powder.
Bring to a boil, stirring constantly.
Whisk in powdered sugar and vanilla until smooth. Pour over warm cake.

Finish Assembling

When frosting is set, spread whipped topping evenly on top.
Sprinkle on pecans and mini chocolate chips.
Before serving drizzle with more caramel sauce.

Video

Notes

Storage: Store in the refrigerator for up to 5 days. You may bring individual servings to room temperature for about 30 minutes before eating or serving.

Nutrition