If you haven’t met this cake yet, get ready for a seriously delicious treat! Imagine rich chocolate cake with gooey caramel and sweetened condensed milk soaking into every bite — all topped with whipped cream, crunchy pecans, and melty chocolate chips. It’s like a big, warm hug for your taste buds!
Why This Cake is Pure Magic
The secret is the “poke” — after baking, you poke holes all over the cake and pour a luscious mix of caramel and sweetened condensed milk right in. Those little pockets soak up all that sticky-sweet goodness, making every slice insanely moist and flavorful.
Then you top it off with fluffy whipped topping, toasted pecans for crunch, and mini chocolate chips to satisfy that chocolate craving.
Can You Customize It?
Absolutely! Think of this as a blank canvas: drizzle some dark chocolate on top, sprinkle extra nuts, or even add a pinch of sea salt for contrast. Your cake, your rules.
Nail the Perfect Texture
You want this cake moist but not soggy. The trick is to pour the caramel-condensed milk blend slowly and evenly into the holes so it soaks just right. The crunchy pecans on top provide the perfect balance.
Perfect for Any Occasion
Whether it’s a birthday, family get-together, or just a cozy weekend treat, this cake is a guaranteed crowd-pleaser. Plus, it’s quick to make, so you spend less time baking and more time enjoying.
Quick Overview
- Prep Time: 10 minutes
- Bake Time: 25 minutes
- Chill Time: 2 hours (or overnight for best results)
- Total Time: About 2 hours 35 minutes
Ingredients You’ll Need
- 1 box Devil’s Food Chocolate Cake Mix (15.25 oz)
- 1 can Sweetened Condensed Milk (14 oz)
- 1 jar Caramel Sundae Topping (12 oz)
- 1 container Whipped Topping, thawed (8 oz)
- ½ cup chopped pecans
- ½ cup mini semi-sweet chocolate chips
- ⅓ cup salted caramel sauce (for drizzling)
How to Make It
- Preheat & Prep:
Preheat oven to 350°F. Line a 9×13-inch pan with foil and lightly spray with cooking oil. - Bake the Cake:
Prepare cake mix as directed on the box (usually eggs, water, oil). Bake according to package instructions, but check a few minutes early as ovens vary. - Mix the Magic:
While baking, combine sweetened condensed milk and caramel sundae topping in a bowl. - Poke & Pour:
Once the cake is baked, use the blunt end of a wooden spoon to poke about 60 evenly spaced holes all over. Slowly pour the caramel-milk mixture over the cake, letting it soak into the holes. - Chill & Top:
Refrigerate the cake for 10 minutes. Then spread the whipped topping evenly over the cake. Sprinkle chopped pecans and chocolate chips on top. Cover and chill for at least 2 hours (overnight is best). - Serve:
Right before serving, drizzle with salted caramel sauce for that final decadent touch.
Storage
Keep the cake covered in the fridge — it stays fresh and delicious for up to 5 days.
Pro Tip
If you’re feeling ambitious, try baking a homemade Devil’s Food cake instead of using the mix. The poke and toppings still work perfectly and take it up a notch!
This Turtle Chocolate Poke Cake is a delicious blend of textures and flavors, guaranteed to be the star dessert at your next party or family dinner. Enjoy every gooey, crunchy, chocolatey bite!
