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Gooey Caramel Turtle Poke Cake

“Now, I don’t mean to start a dessert war, but if you’ve never had a turtle poke cake, you’re in for something downright sinful.”

This isn’t just any chocolate cake. It’s a decadent, gooey, layered masterpiece that brings together the holy trinity of desserts: chocolate, caramel, and pecans. If your mama ever brought home turtle candies from the corner store, you know exactly where we’re headed with this one. Rich, indulgent, and topped with a generous helping of homemade whipped cream—this cake tastes like a hug wrapped in sweetness.

Whether you’re making it for a church potluck, a birthday bash, or just because it’s Tuesday and you need a win, this poke cake delivers every time. And yes, it’s called a “poke cake” for a reason—we’re literally poking holes in a warm cake so all that caramel and condensed milk goodness can soak right in. Think tres leches, but chocolatey, nutty, and a whole lot more indulgent.

Ingredients

1 box chocolate cake mix (plus ingredients on the box—usually eggs, oil, and water)
1 can (14 oz) sweetened condensed milk
1 cup caramel sauce (store-bought or homemade)
1 cup chocolate chips (semisweet or milk)
1 cup chopped pecans
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Bake the cake
Preheat your oven to 350°F (175°C) and prepare the cake mix according to the box directions. Pour the batter into a greased 9×13-inch pan and bake until a toothpick comes out clean—usually around 30 minutes.
Let it cool & poke it up
After it’s baked, let the cake cool for about 10 minutes. Then, grab the handle of a wooden spoon and poke holes all over the surface. Don’t be shy—you want lots of places for that filling to sneak in.
Time to soak
Pour the sweetened condensed milk evenly over the cake, letting it seep into the holes. Then drizzle on half the caramel sauce. At this point, it might look a little messy. That’s a good sign!
Add texture
Sprinkle half of the chocolate chips and half of the chopped pecans right on top. That gooey layer is going to be heavenly once it sets.
Whip it good
In a large chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until you get stiff peaks. This fluffy layer is the perfect contrast to the rich cake base.
Top & chill
Spread the whipped cream evenly over the cooled cake. Drizzle the remaining caramel sauce over the top, and sprinkle with the rest of the chocolate chips and pecans.
Refrigerate
Pop the cake in the fridge for at least 2 hours before serving. Overnight is even better if you’ve got the patience!

Pro Tip: The longer it chills, the more gooey goodness gets absorbed into the cake.

Tips, Tricks & Sweet Variations

Make it nut-free: Skip the pecans if you’re dealing with allergies or just not a fan. Try crushed pretzels for a salty crunch instead!
Want it extra gooey? Add a few spoonfuls of warm caramel between cake layers (if you’re feeling extra).
Don’t overbake: A dry cake won’t soak up the fillings as well. Watch that timer and check early!
Chocolate overload: Use chocolate fudge cake mix and mini chocolate chips for a triple-chocolate dream.
Feeling festive? Swap out the caramel for butterscotch or add a sprinkle of sea salt for a salted caramel twist.

Let’s Chat!

So, what’s the verdict? Is this how your grandma made it—or have we just created a new family classic?

💬 Tell me below: Do you like your poke cake cold from the fridge or served slightly warm with extra caramel on top?

And if you’ve got a secret ingredient or special twist, don’t keep it to yourself—share it in the comments so we can all get in on the magic!