If you’re after a dessert that’s rich, gooey, and guaranteed to wow a crowd, Turtle Chocolate Poke Cake is the answer. Moist chocolate cake, silky caramel, sweet cream, and crunchy pecans come together in this indulgent treat that’s surprisingly simple to make—and even easier to love.

What Makes This Cake Irresistible?

The secret lies in the poke cake method. Once baked, the chocolate cake is pierced with holes and soaked with a blend of sweetened condensed milk and caramel sauce. This ensures every single bite is infused with gooey sweetness, while the toppings add texture and visual appeal. It’s comfort food elevated into a showstopper dessert.

Customizing Your Turtle Cake

Think of this cake as a canvas—you can adapt the flavors and toppings to suit your taste. Swap semi-sweet chocolate chips for dark chocolate, add toasted coconut for extra chewiness, or drizzle with hot fudge for a double-chocolate effect. Toasted pecans bring nutty depth, but walnuts or almonds can step in too.

Perfect Texture Tips

A great poke cake should be moist without being soggy. To nail this balance, pour the caramel-milk mixture slowly, giving it time to seep into the holes. Avoid oversaturating one spot. The whipped topping and drizzle should enhance, not overwhelm, the base—think harmony, not overload.

Party-Ready Dessert

With its glossy finish, nutty sprinkle, and caramel drizzle, this cake is as pretty as it is delicious. It’s ideal for birthdays, holidays, or potlucks, where presentation matters just as much as flavor. The best part? It comes together in just a few steps, giving you more time with your guests.

Preparation Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 35 minutes

Required Ingredients

• 15.25 oz box Devil’s Food Chocolate Cake Mix
• 14 oz can sweetened condensed milk
• 12 oz jar caramel sundae topping
• 8 oz container whipped topping (thawed)
• ½ cup chopped pecans
• ½ cup mini semi-sweet chocolate chips
• ⅓ cup salted caramel sauce

Baking Instructions

1. Preheat oven to 350°F (175°C). Prepare a 9×13-inch baking pan with foil and non-stick spray.
2. Prepare cake mix as directed on package, adding eggs, water, and oil. Bake until a toothpick comes out clean—usually a few minutes earlier than the box suggests.
3. While the cake bakes, whisk together sweetened condensed milk and caramel topping.
4. When baked, remove cake and poke about 60 holes across the surface with the handle of a wooden spoon.
5. Pour the caramel mixture evenly over the cake, letting it soak into the holes.
6. Cool in the fridge for 10 minutes before spreading whipped topping.
7. Top with pecans and chocolate chips, then refrigerate for at least 2 hours (overnight for best flavor).
8. Right before serving, drizzle with salted caramel sauce.

Storage Tips

Keep the cake covered in the refrigerator for up to 5 days. The flavors deepen as it chills, making it even more irresistible the next day.

Pro Tip

If you love baking from scratch, prepare a homemade Devil’s Food cake base instead of using a mix. The rest of the recipe remains the same, ensuring that gooey caramel goodness seeps into every layer.