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4.5 from 402 votes

Chocolate Turtle Cake

🍫😍❤️ This decadent poke cake is topped with whipped topping, salted caramel sauce, mini chocolate chips, and chopped pecans. It's so easy to make, and a huge hit at parties!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 35 mins
Servings: 16 servings
Calories: 261 kcal
Course: Cake
Cuisine: American

Ingredients

  • 1 (15.25 ounce) box devil’s food chocolate cake mix*
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) jar caramel sundae topping
  • 1 (8 ounce) container whipped topping thawed (I used fat-free)
  • ½ cup Chopped Fisher Pecans
  • ½ cup mini semi-sweet chocolate chips full-size okay
  • ⅓ cup salted caramel sauce or as desired (homemade or store-bought, or regular caramel sauce okay)

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
  2. Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (I find my cakes are done about 3 to 5 minutes faster than the box directions and if baked as long as indicated, I find the cake is too dry but bake as necessary).
  3. While the cake bakes add the sweetened condensed milk and caramel topping to a medium bowl and stir to combine; set aside.
  4. Remove cake from the oven when it’s done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.
  5. Slowly pour the sweetened condensed milk and caramel mixture over the holes, taking your time to evenly distribute it so that all the holes receive some. 
  6. Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
  7. Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle the pecans and chocolate chips, cover cake, and refrigerate for at least 2 hours (overnight is best).
  8. Evenly drizzle the salted caramel sauce before slicing and serving.

Notes

  • *If you'd like to make your Devil's Food cake from scratch, I suggest following this recipe (make only the cake itself, not the frosting).
  • Storage: Cake will keep airtight in the fridge for up to 5 days
  • Recipe adapted from my Better-Than-Anything Chocolate Cake.

Nutrition Information

Serving 1serving Calories 261kcal (13%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g Cholesterol 15mg (5%) Sodium 104mg (4%) Fiber 1g (4%) Sugar 28g (56%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 261

% Daily Value*

Serving 1serving
Calories 261kcal 13%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 5g 29%
Cholesterol 15mg 5%
Sodium 104mg 4%
Fiber 1g 4%
Sugar 28g 56%

* Percent Daily Values are based on a 2,000 calorie diet.