Go Back
Delicious Turtle Poke Cake with chocolate, caramel, pecans, and whipped topping.

Turtle Poke Cake

A soft chocolate cake soaked with caramel and topped with whipped topping, hot fudge, and crunchy pecans that tastes like turtle candy in cake form.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box Chocolate cake mix Plus the ingredients listed on the box (usually eggs, oil, and water)
For soaking
  • 1 can Sweetened condensed milk Helps make the cake extra moist and rich
  • 1/2 cup Caramel sauce Jarred ice cream topping works great
For topping
  • 1 container Whipped topping (like Cool Whip), thawed
  • 1/2 cup Hot fudge sauce Ice cream topping style is perfect
  • 1 cup Chopped pecans Or walnuts if that is what you have
Optional for serving
  • 1/2 cup Mini chocolate chips Optional
  • 1 pinch Salt Optional
  • Extra caramel drizzle Optional for serving

Method
 

Baking the Cake
  1. Bake the cake in a 9×13 pan according to the box directions or your favorite chocolate sheet cake recipe. Let it cool for about 10 to 15 minutes.
Soaking
  1. Poke holes all over the cake using the handle end of a wooden spoon.
  2. Mix the sweetened condensed milk with half of the caramel sauce, then pour it slowly over the cake, aiming for the holes.
Cooling and Topping
  1. Let the cake cool completely, then cover and chill for at least 2 hours, or overnight.
  2. Spread whipped topping over the chilled cake in an even layer.
  3. Drizzle with hot fudge and the remaining caramel sauce, then sprinkle chopped pecans on top.

Notes

This cake is best served slightly cold straight from the fridge. It gets better after sitting and can be stored in the refrigerator for 4 to 5 days.