Caramel Turtle Poke Cake 

Craving a dessert that blends rich chocolate, gooey caramel, and crunchy pecans in every bite? This Caramel Turtle Poke Cake is the ultimate indulgence! It’s a luscious cake infused with pockets of caramel and topped with a decadent combination of chocolate ganache, caramel sauce, and pecans. Inspired by the classic turtle candy, this poke cake is a must-try for any sweet tooth! Perfect for parties, holidays, or just because you’ll love how easy it is to whip up this show-stopping treat.

Ingredients:

• 1 box chocolate cake mix (plus ingredients called for on the box)
• 1 jar (14 oz) caramel sauce
• 1 can (14 oz) sweetened condensed milk
• 1 cup chopped pecans
• 1 cup chocolate chips
• 1 cup heavy cream
• 1/4 cup mini chocolate chips (for garnish)
• 1/4 cup extra caramel sauce (for garnish)

Instructions:

1. Prepare the cake: Follow the instructions on the box to bake your chocolate cake in a 9×13-inch pan. Once baked, let it cool for 10 minutes.
2. Poke the cake: Using the handle of a wooden spoon, poke holes all over the top of the cake. Make sure the holes are evenly distributed.
3. Fill with caramel & condensed milk: In a medium bowl, combine the caramel sauce and sweetened condensed milk. Pour this mixture over the cake, making sure it fills all the holes.
4. Cool and chill: Let the cake cool to room temperature, then refrigerate for at least 2 hours to allow the caramel to soak in.
5. Make the chocolate ganache: In a small saucepan, heat the heavy cream until it simmers. Remove from heat and pour over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth.
6. Assemble the topping: Spread the chocolate ganache evenly over the chilled cake. Sprinkle with chopped pecans, mini chocolate chips, and drizzle the extra caramel sauce over the top.
7. Chill again: Refrigerate the cake for another 1-2 hours, or until the ganache is set.
8. Serve: Slice and enjoy this decadent caramel turtle poke cake.

Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings
• Category: Dessert
• Calories: 420 kcal

Helpful Tips

• Use a thick caramel sauce: If your caramel sauce is too thin, it may seep too much into the cake. Opt for a thicker sauce to get that rich, gooey caramel filling.
• Make clean poke holes: Use the handle of a wooden spoon or something similar in size for the poke holes. Make sure to poke deep but not all the way through, so the caramel stays inside the cake.
• Don’t rush the chilling process: Refrigerating the cake is key to allowing the caramel and condensed milk mixture to fully absorb. This ensures each bite is extra moist and flavorful.
• Toast the pecans: For an extra layer of flavor, lightly toast the pecans before adding them to the cake. It enhances their nutty aroma and adds a delicious crunch.
• Substitute caramel sauce with dulce de leche: For a slightly richer and creamier texture, swap caramel sauce with dulce de leche. It’ll give the cake a thicker, more indulgent caramel layer.

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