Turtle Poke Cake (Printable Version)
Moist cake soaked with caramel and topped with chocolate fudge and pecans for a decadent finish.
# What You'll Need:
→ Cake
01 -
15.25 ounces yellow cake mix
02 -
3 large eggs
03 -
1 cup water, room temperature
04 -
½ cup canola oil
→ Sauce Mixture
05 -
14 ounces caramel sauce, ice cream topping
06 -
14 ounces sweetened condensed milk
→ Topping
07 -
16 ounces chocolate fudge frosting
08 -
8 ounces Cool Whip whipped topping, thawed
09 -
¼ cup pecans, chopped
→ Garnish
10 -
Good quality chocolate sauce, for garnish
11 -
Good quality caramel sauce in squeeze container, for garnish
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Spray a 9x13-inch glass baking dish with baking spray.
02 -
In a large mixing bowl, use a handheld mixer on medium speed to blend yellow cake mix, eggs, water, and canola oil for 2 minutes following box directions.
03 -
Pour batter into prepared dish and bake for 35 minutes.
04 -
While cake bakes, stir caramel sauce and sweetened condensed milk together in a small bowl with a pour spout until smooth.
05 -
Using the handle of a wooden spoon, poke holes evenly across the hot cake. Slowly pour caramel mixture over cake, ensuring it fills all holes. Let cool at room temperature for at least 1 hour.
06 -
Whip chocolate fudge frosting in a large bowl on medium speed for 1 minute until light and fluffy.
07 -
Fold thawed Cool Whip into the whipped chocolate fudge frosting until fully combined with no streaks.
08 -
Spread the chocolate fudge whipped frosting evenly over the cooled cake.
09 -
Drizzle caramel sauce and chocolate sauce in a decorative pattern over the cake. Sprinkle chopped pecans evenly. Refrigerate for at least 4 hours or overnight.
# Additional Notes:
01 -
Allow the caramel mixture to absorb fully by letting the cake cool for at least one hour before frosting.