Turtle Poke Cake with Caramel and Pecans
By Jonah Pike
15 min
Prep
35 min
Cook
50 min
Total
15
Servings
Easy
Level
Turtle poke cake is a 9x13 homemade cake that I serve to groups of people. This chocolate cake is layered with a mixture of condensed milk and caramel and has whipped cream added on top. Pieces of caramel are shown in some slices of cake under the whipped topping.
While the cake cools on the rack for 15 minutes, I make holes about an inch apart in the warm cake and slowly pour the filling over the cake so that the filling soaks into the cake instead of remaining on the surface. Holes are not decorative features of the cake.
After adding the filling, I let the cake cool completely and then refrigerate it, covered, for at least 2 hours or until the filling is firm. I frost the refrigerated cake with whipped topping and the remaining caramel sauce and other toppings.
I toast pecans in a dry pan over medium heat for 3 to 5 minutes until fragrant. I don't use oil. Sprinkling the chopped, toasted nuts over the top of the cake is simple.
Why we keep this one around
- It serves 15 people. Great for a potluck or dessert course at a dinner party.
- The filling is in the cake. Pieces from the middle of the cake will taste different from pieces of a regular frosting-covered sheet cake.
- A boxed cake mix is used to make cake batter. A layer of condensed milk and caramel is added to the warm cake.
- You can use different types of cake mix and different types of nuts in this recipe. Follow the same process otherwise.
- The topping is added after chilling. Pecans and small chips are visible on some bars.
- It contains Turtle-flavored candies, caramel on chocolate cake, and pecans.
Ingredients
- •1 box Devil's Food or German Chocolate cake mix (15.25 oz)
- •eggs (as called for on the cake mix box)
- •oil (as called for on the cake mix box)
- •water (as called for on the cake mix box)
- •1 can sweetened condensed milk (14 oz)
- •1 jar caramel sauce (12 oz, divided)
- •1 container frozen whipped topping (8 oz, thawed)
- •1 cup pecans (chopped)
- •½ cup mini chocolate chips
Instructions
- 1
Prepare and bake the cake mix in a 9×13 inch pan according to the package directions. Let the cake cool on a wire rack for 15 minutes, until it is still warm.
- 2
Use the round handle of a wooden spoon to poke holes across the warm cake, spacing them about an inch apart.
- 3
Whisk the sweetened condensed milk with about half of the caramel sauce in a small bowl. Slowly pour the mixture evenly over the cake, letting it sink into the holes.
- 4
Let the cake cool completely. Cover and refrigerate for at least 2 hours, or until the filling has set.
- 5
Spread the thawed whipped topping over the chilled cake. Drizzle with the remaining caramel sauce, then sprinkle with the chopped pecans and mini chocolate chips before serving.
FAQ
Nutrition (per serving)
Calories
410
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