With devil’s food chocolate cake, sweetened condensed milk, creamy caramel, airy whipped topping, crunchy pecans, and tantalizing chocolate chips, the Turtle Chocolate Poke Cake is a scrumptious delight. This is not to be missed!

1 15.25-ounce package devil’s food chocolate cake mix 1 14-ounce can sweetened condensed milk 1 12-ounce jar caramel sundae topping 1 8-ounce container thawed (ideally fat-free) whipped topping
1/2 cup finely chopped Fisher Pecans 1/2 cup semi-sweet chocolate chips (full-size is fine)a third of a cup salted caramel sauce Alternatives can be purchased or prepared from scratch; unsalted caramel sauce can be used if desired.
Making a Turtle Chocolate Poke Cake
Begin by preheating the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lining a 913-inch baking pan with aluminum foil is a good way to start. Set aside after fully spraying the surface with cooking spray.
Follow the directions on the packet of devil’s food chocolate cake mix. However, keep a tight eye on the baking time. To avoid over-baking, check the cake a few minutes before the time specified on the packaging.
During the baking process, grab a medium-sized mixing bowl. Combine the sweetened condensed milk and the caramel sundae topping in a mixing bowl. Stir the mixture thoroughly until the two components are evenly combined. Set aside this mixture.
Remove the cake from the oven once it has finished baking. Poke holes across the whole surface of the cake with the non-pointed end of a wooden spoon. Attempt to make 60 holes that are evenly spaced.
Pour the previously prepared sweetened condensed milk and caramel mixture over the cake with care. Ensure that the liquid seeps evenly into the perforations.
Place the cake in the refrigerator once the mixture has been poured. Allow it to cool for about 10 minutes. This step guarantees that the whipped topping holds its shape and does not dissolve when applied.
Remove the cake from the refrigerator once it has cooled. Spread the whipped topping evenly over the top of the cake. Sprinkle the chopped Fisher Pecans and semi-sweet chocolate chips over the whipped top and set aside.
Refrigerate the cake for at least 2 hours to achieve the best flavor and consistency. Before serving, evenly spread the salted caramel sauce over the cake. Cut into slices and serve as desired.