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:

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.
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.
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.
Cool and chill: Let the cake cool to room temperature, then refrigerate for at least 2 hours to allow the caramel to soak in.
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.
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.
Chill again: Refrigerate the cake for another 1-2 hours, or until the ganache is set.
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.

Caramel Turtle Poke Cake

Author: Emily
Total Time: 50 mins

Print Recipe

Description

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

Scale

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

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.
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.
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.
Cool and chill: Let the cake cool to room temperature, then refrigerate for at least 2 hours to allow the caramel to soak in.
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.
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.
Chill again: Refrigerate the cake for another 1-2 hours, or until the ganache is set.
Serve: Slice and enjoy this decadent caramel turtle poke cake

Notes

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.

Prep Time: 15 mins
Cook Time: 35 mins
Category: 420 kcal
Cuisine: American