Chocolate Turtle Poke Cake

I just made my first-ever chocolate turtle poke cake, and all I can say is WOW! This decadent dessert is pure indulgence. 

Every bite combines rich chocolate, gooey caramel, and crunchy pecans. It’s an easy way to impress your friends and satisfy your sweet tooth all in one go. 

It’s the classic turtle candy we all know and love – only in an even tastier cake form.

You’re welcome!

Why You’ll Love This Chocolate Turtle Poke Cake

Irresistible Taste: Who doesn’t love moist chocolate cake soaked with caramel sauce? Especially when it’s topped with whipped cream, pecans, and chocolate chips! This gooey, satisfying dessert will have everyone coming back for more. 

Time-Saver: This is what we like to call a “semi-homemade” cake. It still features that same great “baked from scratch” taste but takes far less time to make.

Perfect for Any Occasion: Whether it’s a birthday, potluck, or weeknight indulgence, this chilled dessert is a guaranteed crowd-pleaser.

Terrific Textures: A mix of fudgy, creamy, and crunchy elements creates a truly indulgent experience.

Ingredients

• Chocolate Fudge Cake Mix: This cake’s moist, easy-to-make foundation that provides plenty of rich chocolate flavor. 

• Eggs, Oil, & Water: The standard ingredients needed to make any boxed cake mix. 

• Sweetened Condensed Milk: For a rich, creamy filling that soaks into the cake through all the poked holes. 

• Caramel Sauce: The other essential ingredient for the poked-hole filling. It’s buttery and sweet, the perfect complement to the condensed milk. 

• Whipped Topping: The light, fluffy layer on top. 

• Pecans: For loads of nutty crunch that pairs nicely with the caramel. 

• Mini Chocolate Chips: For even more decadence and texture.

• Drizzling Sauces: Trust me on this one. – you’ll definitely want to drizzle the cake with caramel and chocolate sauce. You may think they’ll take it too far over the top, but I promise: they’re the perfect finishing touch. 

How to Make Chocolate Turtle Poke Cake

Like most poke cake recipes, this one is a breeze to make.

Just follow these steps: 

1. PREHEAT the oven to 350°F and grease a 9×13-inch baking pan.

2. BAKE the chocolate cake mix per package instructions. Let it cool for 10-15 minutes, then poke holes halfway through the cake using the handle of a wooden spoon.

3. MIX the sweetened condensed milk and caramel sauce in a bowl. Drizzle the mixture slowly over the cake. Cool completely.

4. SPREAD the whipped topping evenly over the cooled cake.

5. SPRINKLE the pecans and mini chocolate chips over the topping. Drizzle caramel and chocolate sauce decoratively on top.

6. CHILL the cake for at least 2 hours to set the filling and meld the flavors. Enjoy!

Tips for the Best Chocolate Turtle Poke Cake

This cake is my go-to for any gathering or just a cozy night in when I want to treat myself.

It’s got that perfect balance of textures and flavors, plus it’s super easy to make, which is always a win in my book.

Here are a few tips to make the recipe even easier: 

• Use high-quality cake mix. Choose Devil’s food or fudge cake mix in whatever brand you like best.

• Mini chocolate chips are awesome. Regular-sized chips are fine, but the mini ones are easier to eat as a garnish. They also look better if you ask me.

• Don’t poke holes immediately. Let the cake cool for at least 10 minutes, but not all the way. It should be warm, not hot.

• Toast the pecans. Toss them in a dry skillet over medium heat for 3 to 5 minutes. Stir frequently to avoid burning, then let them cool before use. 

• Cool before frosting. If you spread the whipped topping on too soon, the heat will melt it. Let the cake cool fully to room temperature first. 

• Swap the nuts. If you prefer walnuts to pecans, that’s fine! Use whatever nuts you like best. Or leave them out entirely if there’s a nut allergy to worry about. In that case, try chopped pretzels instead!

• Lighten it up. Use sugar-free caramel (and chocolate) sauce and sugar- or fat-free whipped topping. You can even use a sugar-free or keto cake mix if you want! 

How to Store

If you’ve already added the toppings to the cake, I don’t recommend freezing it.

However, you can store the cake for several days or freeze it before frosting.

To Store: Keep the cake refrigerated in an airtight container for up to 5 days. For the best results, let it sit at room temperature for 15 to 20 minutes before serving.

To Freeze: Wrap the unfrosted cake tightly in plastic wrap and foil. Freeze for 2-3 months. Thaw in the fridge overnight before adding whipped topping and fresh garnish.

More Poke Cakes You Have to Try

Baileys Chocolate Poke Cake
Peanut Butter Chocolate Poke Cake
Brownie Batter Poke Cake
Vanilla Poke Cake