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Turtle Poke Cake

Turtle Poke Cake is a fun twist on the classic candy flavors we all love. It's a chocolate cake made even better with caramel, pecans, and more chocolate. As if that weren’t enough, the best part is how easy it is to make!

You just bake a cake, poke some holes, and let the sweet toppings soak in. Add a layer of whipped topping and sprinkle on some extra goodies, and you're done! It's perfect for when you want to impress without much fuss. This cake is sure to bring smiles to any table.

A slice of Turtle Poke Cake on a white plate.

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I really love making this chocolate Turtle Poke Cake for get-togethers. It's always a hit, and watching people's faces light up when they taste it is so much fun. The combination of chocolate and caramel is irresistible to just about everyone!

One of the great things about this cake is how it gets even better overnight. I usually make it a day ahead of an event, which not only saves time but allows all those delicious flavors to really soak in. It's like magic - the cake is even tastier the next day!

I've played around with the recipe a bit, too. Using different cake mixes as the base can be a nice change - yellow cake gives it a whole new twist. And while Cool Whip is quick and easy, sometimes I'll use homemade whipped cream for a special touch.

When it’s time to serve, I like to cut it into squares and add an extra drizzle of caramel on each plate. It looks fancy but takes almost no effort. Just be sure to have forks ready - it can be delightfully messy!

If you're taking this cake to an event, here's a tip: transport the toppings separately and add them just before serving. It keeps everything looking fresh. Plus, it's fun to finish the cake with a flourish of toppings right before everyone digs in!

If you like this poke cake recipe, you will love my Snickers Poke Cake and Black Forest Poke Cake. And for summer, check out my No Bake Turtle Cheesecake!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Turtle Poke Cake set out on the counter.
  • Devils Food Cake Mix - The base of our cake. It gives a rich chocolate flavor that pairs perfectly with the other ingredients.
  • Sweetened Condensed Milk - This adds sweetness and moisture to the cake. It soaks into the holes, making every bite extra rich.
  • Caramel Sauce - Use your favorite brand. It adds that classic turtle candy flavor and a nice gooey texture.
  • Cool Whip - This makes for an easy, fluffy topping. You can use homemade whipped cream if you prefer.
  • Pecans - Chopped pecans add a nice crunch and nutty flavor. Toast them lightly for extra flavor if you like.
  • Caramel or Toffee Bits - These give little bursts of caramel flavor throughout the topping.
  • Mini Chocolate Chips - They add extra chocolatey goodness and a bit of texture to the topping.
  • Chocolate Sauce - Use for drizzling over the top. It adds more chocolate flavor and makes the cake look extra fancy.

How To Make Turtle Poke Cake

Devil's food chocolate cake batter in a glass mixing bowl.
Devil's food chocolate cake batter in a 9x13 glass baking dish.
Baked devils food chocolate cake in baking dish with holes poked in it.

Start by baking the cake according to the box instructions for a 9x13 pan. Once it's done, let it cool for a bit.

When the cake is cool, use a straw or the back of a wooden spoon to poke holes all over it. Don't be shy - the more holes, the better the cake will soak up the sweet toppings.

Sweetened condensed milk and caramel sauce poured over the baked chocolate cake in glass baking dish.
Container of Cool Whip dropped on top of chocolate cake in glass baking dish.
Cool Whip spread over the top of the chocolate cake in glass baking dish.

Now for the fun part. Pour the sweetened condensed milk over the cake, making sure it gets into all those holes. Then do the same with most of the caramel sauce, saving some for later.

Spread the Cool Whip over the top of the cake. Place the cake in the fridge for at least an hour. This gives it time to chill and lets all those flavors meld.

Chocolate sauce drizzled over the cool whip on the chocolate cake in baking dish.
Chocolate and caramel sauce drizzled over the cool whip on top of the chocolate cake in the glass baking dish.
Chopped pecans, caramel bits, and mini chocolate chips sprinkled on top of the chocolate cake in baking dish.

When you're ready to serve, drizzle the rest of the caramel sauce and the chocolate sauce over the top. Sprinkle on the chopped pecans, caramel bits, and mini chocolate chips.

Cut into squares and enjoy! Each bite is a delicious mix of chocolate, caramel, and crunchy nuts.

A slice of Turtle Poke Cake on a serving spoon held over the cake in the baking dish.

My cake seems too moist. What happened?

If your cake is overly moist, you might have added too much liquid or not allowed it to cool enough before adding the toppings. Make sure to follow the measurements closely and let the cake cool completely before adding the condensed milk and caramel sauce.

Substitutions and Variations

  • Try a different cake base. Use a yellow cake mix or even a spice cake mix instead of devil's food for a different flavor.
  • Make it extra chocolatey. Add a layer of chocolate pudding between the cake and the Cool Whip for an extra rich dessert.
  • Go nuts with the nuts. Mix some chopped pecans into the cake batter before baking for added texture throughout.

Make Ahead, Storing and Freezing

Make Ahead: Turtle Poke Cake is perfect for making ahead of time. You can prepare it a day or two before you plan to serve it. In fact, the flavors often get better after a day in the fridge. Just keep the cake covered and add the final toppings right before serving to keep them fresh and crunchy.

Store: Keep your Turtle Poke Cake fresh by storing it in an airtight container in the refrigerator. It will stay good for up to 5 days. Before serving, let it sit at room temperature for about 15 minutes to soften slightly.

Freeze: This cake freezes well. After it's completely cooled, cover it tightly with plastic wrap and then aluminum foil. It will keep in the freezer for up to 3 months. To thaw, move it to the refrigerator a day before you want to serve it. Add the final toppings (pecans, caramel bits, and chocolate chips) after thawing for the best texture.

Recipe Tips

  • Use a straw or the handle of a wooden spoon to poke holes in the cake. Make plenty of holes to help the sweet toppings soak in evenly.
  • Let the cake cool completely before adding the condensed milk and caramel sauce. This helps the cake absorb the liquids better.
  • When adding the Cool Whip, make sure it's thawed but still cold. It spreads more easily this way.
  • For the best flavor, chill the cake for at least an hour before adding the final toppings. Overnight is even better if you have the time.
  • If you're taking the cake somewhere, add the pecans, caramel bits, and chocolate chips just before serving. This keeps them from sinking into the whipped topping.
A slice of Turtle Poke Cake on a white plate with a bite on a fork.

This Turtle Poke Cake is a tasty mix of chocolate, caramel, and pecans all in one easy dessert. It's super moist, packed with flavor, and you won’t believe how easy it is to throw together. Turtle lovers will definitely want to give this recipe a try!

A slice of Turtle Poke Cake on a white plate.

Turtle Poke Cake Recipe

Author: Judy Wilson
This Turtle Poke Cake is a tasty mix of chocolate, caramel, and pecans all in one easy dessert. It's packed with flavor and easy to make.
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 261 kcal

Ingredients
  

  • 1 16-ounce devils food box cake mix (plus ingredients listed on box to prepare cake mix)
  • 1 14-ounce can sweetened condensed milk
  • 1 16-ounce jar caramel sauce, divided
  • 1 8-ounce tub Cool Whip
  • ½ cup chopped pecans
  • ½ cup caramel or toffee bits
  • cup mini chocolate chips
  • ¼ cup chocolate sauce

Instructions
 

  • Prepare and bake cake mix according to the package instructions for a 9x13 pan.
  • Allow the cake to cool once it has finished baking.
  • Using a straw or the back of a wooden spoon, poke holes throughout the cake.
  • Pour the condensed milk and ¾ of the caramel sauce over the top of the cake.
  • Spread the Cool Whip topping across the cake.
  • Refrigerate the cake for at least one hour or until ready to serve.
  • Before serving, drizzle the remaining caramel sauce and chocolate sauce across the top of the cake, and garnish with the chopped pecans, caramel bits and mini chocolate chips.
  • Slice in squares to serve, enjoy

Notes

For the best flavor, chill the cake for at least an hour before adding the final toppings. Chilling overnight is even better if you have time.
Store the cake in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 261kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 30mgPotassium: 32mgFiber: 1gSugar: 9gVitamin A: 96IUVitamin C: 0.1mgCalcium: 12mgIron: 0.2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
Did You Make This Recipe? Please Rate, Comment & Share. Thank you!
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Recipe Rating




Julie

Sunday 26th of January 2025

This looks delicious, thank you for sharing it with us at Handmade Monday :-)

EsmeSalon

Saturday 25th of January 2025

I did not expect this to use a box cake, but it does make it so much quicker. All those toppings, mouthwatering Thank you for sharing and participating at SSPS 344. See you at #345

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