Description
Indulge in the rich, decadent layers of this Caramel Turtle Poke Cake. A moist chocolate cake soaked in sweetened condensed milk and caramel, topped with whipped cream, chocolate drizzle, toasted pecans, and extra caramel. Perfect for any celebration or sweet craving!
Ingredients
Scale
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
For the Topping:
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 container (8 oz) whipped topping, thawed
- 1 cup chopped pecans, toasted
- 1 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- Extra caramel sauce for drizzling
Instructions
- Prepare the Cake: Prepare the chocolate cake mix in a 9×13-inch baking pan according to package directions.
- Poke Holes: Let the cake cool for 10 minutes, then use the handle of a wooden spoon to poke holes evenly across the cake.
- Add Fillings: Pour the sweetened condensed milk and caramel sauce evenly over the cake, allowing it to soak in.
- Chill: Refrigerate the cake for 1 hour to set.
- Add Toppings: Spread whipped topping over the chilled cake. Melt chocolate chips with heavy cream, drizzle over the topping. Sprinkle with toasted pecans and drizzle with extra caramel sauce.
- Chill and Serve: Chill until ready to serve.
Notes
- For extra crunch, consider adding crushed chocolate sandwich cookies or toffee bits on top.
- This cake can be made a day in advance and stored covered in the refrigerator.
- Toasting the pecans enhances their flavor and adds depth to the dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, No-Bake Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 43 g
- Sodium: 390 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg
