Description
Turtle Chocolate Poke Cake is a rich, indulgent dessert featuring chocolate cake soaked with caramel, sweetened condensed milk, and chocolate syrup, topped with whipped cream, pecans, and extra drizzle for a gooey, crunchy finish.
Ingredients
- For the Cake:
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
- For the Poke Filling:
- 1 cup caramel sauce
- 1 can (14 oz) sweetened condensed milk
- ½ cup chocolate syrup
- For the Topping:
- 1 cup whipped topping (Cool Whip or homemade)
- ½ cup chopped pecans
- Additional caramel and chocolate sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix cake mix, eggs, water, and oil until smooth. Pour into pan and bake for 30–35 minutes or until a toothpick comes out clean.
- Let cake cool for 10–15 minutes, then poke holes all over using the handle of a wooden spoon.
- Whisk together caramel sauce, sweetened condensed milk, and chocolate syrup. Pour over the warm cake, letting it soak into the holes.
- Allow cake to cool completely.
- Spread whipped topping evenly over cooled cake. Sprinkle with chopped pecans and drizzle with additional caramel and chocolate sauce.
- Slice and serve chilled or at room temperature.
Notes
- Use German chocolate or devil’s food cake mix for more depth.
- Add chocolate chips to the batter for extra richness.
- Top with toasted coconut or crushed pretzels for variation.
- Swap pecans for other nuts or omit for a nut-free version.
- Use homemade whipped cream for a lighter topping—stabilize if storing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
