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
1 Preheat the oven to 350 degrees F.
2 Line a 9x13-inch pan with aluminum foil and spray with cooking spray.
3 Bake the devil's food chocolate cake according to the package directions.
4 While the cake bakes, add the condensed milk and the caramel topping into a medium bowl and stir to combine. Set aside.
5 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.
6 Slowly pour the caramel mixture over the holes. Be sure to evenly distribute it so that every hole receives some of the mixture.
7 Place the cake in the fridge to cool slightly, for about 10 minutes.
8 Transfer the cake from the fridge and evenly spread the whipped topping over the surface.
9 Evenly sprinkle the cake with the pecans and the chocolate chips, on top of the whipped topping.
10 Cover the cake and refrigerate it for at least 2 hours (overnight is best).
11 Evenly drizzle the cake with the salted caramel sauce.
12 Slice and serve.
Time: 2 hours 35 minutes
Yield: 16 servings
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!