Decadent Caramel Turtle Poke Cake Recipe

Caramel Turtle Poke Cake

Indulge in the ultimate dessert experience with this Caramel Turtle Poke Cake! This decadent cake combines layers of rich chocolate, gooey caramel, and crunchy pecans for a treat that’s hard to resist. Perfect for special occasions or a simple indulgence, this Caramel Turtle Poke Cake brings together all the flavors of a classic turtle candy in cake form. If you’re a fan of chocolate, caramel, and nuts, this Caramel Turtle Poke Cake is the dessert you’ve been waiting for – a true crowd-pleaser that will leave everyone asking for seconds!

Ingredients

For the Cake:

  • 1 box chocolate cake mix (plus ingredients required by the box instructions)
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup caramel sauce
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped pecans

For the Topping:

  • 1 (8 oz) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 (8 oz) container whipped topping
  • 1/2 cup caramel sauce (for drizzling)
  • 1/4 cup mini chocolate chips (for topping)
  • 1/4 cup chopped pecans (for topping)

Preparation

  1. Bake the Cake: Begin by preheating your oven to the temperature on the cake mix box. Prepare the chocolate cake mix following package instructions, adding the required ingredients like oil, eggs, and water. Pour the batter into a greased 9×13-inch pan and bake according to directions, typically 25-30 minutes. Once baked, allow the cake to cool slightly.
  2. Poke the Cake: Use the handle of a wooden spoon to create evenly spaced holes across the cake’s surface. Pour the sweetened condensed milk over the cake, allowing it to seep into the holes. Next, drizzle caramel sauce generously, making sure it reaches into the poked sections.
  3. Add Chocolate and Nuts: Sprinkle mini chocolate chips and chopped pecans over the cake for added flavor and texture. Allow the cake to cool fully to room temperature.
  4. Prepare the Topping: In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, continuing to beat until creamy and well-combined. Gently fold in the whipped topping until fully incorporated.
  5. Frost the Cake: Spread the cream cheese mixture over the cake in an even layer. Drizzle additional caramel sauce on top for extra richness, then finish with a sprinkle of mini chocolate chips and chopped pecans.
  6. Chill and Serve: Refrigerate the cake for at least 2 hours to allow flavors to meld and the topping to set. Once ready to serve, slice into portions and enjoy!

Variation

  • Nut Options: Substitute walnuts or almonds for pecans, or omit the nuts entirely for a nut-free version.
  • Chocolate Twist: Add an extra drizzle of melted chocolate on top for a double-chocolate experience.
  • Salted Caramel: Use salted caramel sauce to balance the sweetness with a hint of salt.
  • Extra Crunch: Add toffee bits alongside the chocolate chips for a surprise crunch.

COOKING Note

  • Storage: This cake stores well in the refrigerator for up to 4 days, covered tightly. The flavors only get better with time!
  • Room Temperature Ingredients: Make sure the cream cheese is softened to avoid lumps in the topping.
  • Poking Technique: Don’t over-poke the cake. About 1-inch spacing between holes ensures the cake absorbs enough filling without becoming soggy.

Serving Suggestions

  • Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
  • Garnish with a sprinkle of cocoa powder or chocolate shavings for a touch of elegance.
  • Pair this cake with a hot cup of coffee or espresso to balance the richness with a bitter contrast.

Tips

  • Chill Time: Don’t skip the chilling step; it helps the cake set and intensifies the flavors.
  • Cutting Clean Slices: Use a sharp knife dipped in warm water for clean, smooth slices.
  • Make Ahead: This cake can be made a day in advance, making it perfect for parties or gatherings.
  • Extra Drizzle: Just before serving, drizzle additional caramel sauce on each slice for a finishing touch.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes (plus chilling)

Nutritional Information (Per Serving)

  • Calories: 450
  • Protein: 5g
  • Sodium: Moderate

FAQs

  1. Can I use homemade caramel sauce?
    • Absolutely! Homemade caramel sauce adds a personal touch and can be made using simple ingredients. Just ensure it’s cooled before drizzling over the cake.
  2. Can I use homemade whipped cream instead of store-bought?
    • Yes! You can substitute the whipped topping with freshly whipped cream for a lighter texture. Just beat heavy cream with powdered sugar until soft peaks form.
  3. How do I prevent the cake from becoming too soggy?
    • Allow the cake to cool slightly before adding the condensed milk and caramel. Also, avoid over-poking the cake to control how much liquid is absorbed.
  4. Can I freeze this cake?
    • Yes, you can freeze this cake. Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator and enjoy!
  5. Can I make this cake gluten-free?
    • Substitute a gluten-free chocolate cake mix to adapt this recipe for gluten-sensitive guests.

Conclusion

This Decadent Caramel Turtle Poke Cake is a show-stopping dessert perfect for gatherings, celebrations, or satisfying a deep craving for chocolate. With layers of moist cake, creamy caramel, crunchy pecans, and a fluffy cream cheese topping, each bite is a symphony of flavors and textures. This cake is easy to prepare and even easier to enjoy, making it a must-try for any dessert lover. Share it with friends and family, or keep it in the fridge as a luxurious treat just for you!

Print
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Decadent Caramel Turtle Poke Cake Recipe


  • Author: Imili Johnson
  • Total Time: 50

Ingredients

Scale

Ingredients

For the Cake:

  • 1 box chocolate cake mix (plus ingredients required by the box instructions)
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup caramel sauce
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped pecans

For the Topping:

  • 1 (8 oz) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 (8 oz) container whipped topping
  • 1/2 cup caramel sauce (for drizzling)
  • 1/4 cup mini chocolate chips (for topping)
  • 1/4 cup chopped pecans (for topping)

Instructions

Preparation

  1. Bake the Cake: Begin by preheating your oven to the temperature on the cake mix box. Prepare the chocolate cake mix following package instructions, adding the required ingredients like oil, eggs, and water. Pour the batter into a greased 9×13-inch pan and bake according to directions, typically 25-30 minutes. Once baked, allow the cake to cool slightly.
  2. Poke the Cake: Use the handle of a wooden spoon to create evenly spaced holes across the cake’s surface. Pour the sweetened condensed milk over the cake, allowing it to seep into the holes. Next, drizzle caramel sauce generously, making sure it reaches into the poked sections.
  3. Add Chocolate and Nuts: Sprinkle mini chocolate chips and chopped pecans over the cake for added flavor and texture. Allow the cake to cool fully to room temperature.
  4. Prepare the Topping: In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, continuing to beat until creamy and well-combined. Gently fold in the whipped topping until fully incorporated.
  5. Frost the Cake: Spread the cream cheese mixture over the cake in an even layer. Drizzle additional caramel sauce on top for extra richness, then finish with a sprinkle of mini chocolate chips and chopped pecans.
  6. Chill and Serve: Refrigerate the cake for at least 2 hours to allow flavors to meld and the topping to set. Once ready to serve, slice into portions and enjoy!

Notes

COOKING Note

  • Storage: This cake stores well in the refrigerator for up to 4 days, covered tightly. The flavors only get better with time!
  • Room Temperature Ingredients: Make sure the cream cheese is softened to avoid lumps in the topping.
  • Poking Technique: Don’t over-poke the cake. About 1-inch spacing between holes ensures the cake absorbs enough filling without becoming soggy.
  • Prep Time: 20
  • Cook Time: 30

Nutrition

  • Calories: 450
  • Sodium: Moderate
  • Protein: 5g

 

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