Why You’ll Love This Recipe

Easy to Make: Uses a boxed cake mix for convenience.
Rich and Gooey: The combination of caramel and condensed milk creates a moist and flavorful cake.
Perfect for Parties: A crowd-pleaser that looks and tastes amazing.
Make-Ahead Friendly: Tastes even better after chilling overnight.

Ingredients

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil and lightly spray with cooking oil.
Prepare the chocolate cake mix according to the package instructions and bake in the prepared pan.
While the cake is baking, mix the sweetened condensed milk and caramel topping in a bowl.
Once the cake is done, remove it from the oven and use the end of a wooden spoon to poke about 60 evenly spaced holes across the cake.
Slowly pour the caramel mixture over the cake, allowing it to seep into the holes.
Let the cake cool in the fridge for 10 minutes before spreading the whipped topping evenly over the surface.
Sprinkle with chopped pecans and mini chocolate chips.
Cover and refrigerate for at least 2 hours (overnight for best results).
Drizzle with salted caramel sauce before serving.

Servings and Timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Total Time: 2 hours 35 minutes

Variations

Homemade Cake: Use a from-scratch Devil’s Food cake instead of a boxed mix.
Extra Crunch: Add crushed pretzels for a salty-sweet twist.
Nut-Free Option: Omit pecans or substitute with toffee bits.

Storage/Reheating

Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Freeze for up to 1 month. Thaw in the fridge overnight before serving.
Reheat: Best served chilled, but can be microwaved for a few seconds if desired.

FAQs

1. Can I use a different cake mix?

Yes, any chocolate cake mix will work, but Devil’s Food cake adds extra richness.

2. How do I prevent the cake from becoming soggy?

Use the caramel mixture sparingly and allow the cake to absorb it before adding toppings.

3. Can I make this cake ahead of time?

Yes, it tastes even better after chilling overnight.

4. What’s the best way to poke holes in the cake?

Use the end of a wooden spoon to create evenly spaced holes.

5. Can I use homemade whipped cream?

Yes, homemade whipped cream can be used instead of store-bought whipped topping.

6. What kind of caramel should I use?

Caramel sundae topping works best as it’s smooth and easy to pour.

7. Can I add a chocolate drizzle?

Absolutely! A drizzle of melted chocolate adds even more decadence.

8. Can I make this in a round cake pan?

Yes, but a 9×13-inch pan is recommended for best results.

9. How do I make this cake extra gooey?

Increase the caramel mixture slightly or add a layer of caramel before serving.

10. Can I use different nuts?

Yes, walnuts or almonds are great substitutes for pecans.

Conclusion

Chocolate Turtle Cake is the ultimate indulgence, combining chocolate, caramel, pecans, and whipped cream into one irresistible dessert. Easy to prepare and perfect for any occasion, this poke cake will be a hit at any gathering. Enjoy every gooey, chocolatey bite!

Chocolate Turtle Cake Recipe

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This Chocolate Turtle Cake is the ultimate indulgence for dessert lovers, featuring a decadent blend of chocolate cake, gooey caramel, whipped topping, and crunchy pecans and chocolate chips. With its irresistible caramel-soaked texture and rich, creamy topping, this easy-to-make dessert is perfect for any occasion, whether it’s a gathering or a sweet treat at home.

Author: Amy
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12-16 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

15.25-ounce box of Devil’s Food Cake Mix
14-ounce can of sweetened condensed milk
12-ounce jar of caramel sundae topping
8-ounce container of whipped topping (thawed)
1/2 cup chopped pecans (Fisher)
1/2 cup mini semi-sweet chocolate chips
1/3 cup salted caramel sauce

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Instructions

Preheat oven to 350°F and grease a 9×13-inch pan with aluminum foil and cooking spray.
Prepare the cake mix according to package instructions, typically adding eggs, water, and oil. Bake as directed (check 3-5 minutes before suggested time).
While the cake bakes, mix the sweetened condensed milk and caramel topping in a bowl.
Once the cake is baked, remove from oven and use a wooden spoon handle to poke about 60 evenly spaced holes.
Pour the caramel mixture over the warm cake, allowing it to soak into the holes.
Let the cake cool for 10 minutes, then spread whipped topping evenly over the cake.
Sprinkle chopped pecans and mini chocolate chips on top.
Cover and refrigerate for at least 2 hours (overnight for best results).
Drizzle with salted caramel sauce before serving.

Notes

For extra richness, drizzle dark chocolate on top.
Substitute walnuts or almonds for pecans if preferred.
Experiment with different cake flavors like chocolate fudge or vanilla for a twist.
You can use homemade caramel sauce instead of the sundae topping for a personalized touch.
This cake is ideal for making ahead and actually improves after sitting overnight.