Turtle Poke Cake is every turtle cluster candy lover's fantasy–in cake form! A layer of sinfully delicious devil's food chocolate cake is literally poked (hence the name!) so a creamy caramel sauce can be infused throughout. It's loaded with fluffy whipped topping and sprinkled with handfuls of nutty chopped pecans and semi-sweet chocolate chips. Turtle Poke Cake is chilled, so it's the perfect sunny day treat, whether you're a turtle cluster lover or not!
Ingredients• 1 (15.25-ounce) box devil's food chocolate cake mix • 1 (14-ounce) can of condensed milk, sweetened • 1 (12-ounce) jar caramel sundae topping • 1 (8-ounce) container whipped topping, thawed • 1/2 cup pecans, chopped • 1/2 cup semi-sweet chocolate chips, miniature • 1/2 cup salted caramel sauce
Preheat the oven to 350 degrees F.
Line a 9x13-inch pan with aluminum foil and spray with cooking spray.
Bake the devil's food chocolate cake according to the package directions.
While the cake bakes, add the condensed milk and the caramel topping into a medium bowl and stir to combine. Set aside.
Transfer the baked chocolate cake from the oven and use the blunt end of a wooden spoon to carefully poke about 60 holes (evenly spaced) over the surface of the cake.
Slowly pour the caramel mixture over the holes. Be sure to evenly distribute it so that every hole receives some of the mixture.
Place the cake in the fridge to cool slightly, for about 10 minutes.
Transfer the cake from the fridge and evenly spread the whipped topping over the surface.
Evenly sprinkle the cake with the pecans and the chocolate chips, on top of the whipped topping.
Cover the cake and refrigerate it for at least 2 hours (overnight is best).
Evenly drizzle the cake with the salted caramel sauce.
Slice and serve.