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If you have a penchant for desserts that are equal parts indulgent and comforting, then the Gooey Caramel Turtle Poke Cake is sure to become a favorite in your recipe repertoire. This delightful dessert combines the rich flavors of chocolate, the sweetness of caramel, and the crunchy texture of pecans, creating a mouthwatering experience that is hard to resist. The poke cake concept, which involves creating holes in a baked cake and filling them with delicious sauces, has surged in popularity for good reason—it transforms a simple cake into a luscious treat full of flavor and moisture.

Gooey Caramel Turtle Poke Cake

Indulge in the decadent delight of Gooey Caramel Turtle Poke Cake! This irresistible dessert combines rich chocolate cake, creamy caramel, and crunchy pecans for a blissful treat. The poke cake method creates moist, flavor-packed slices that are perfect for any occasion. Easy to make and stunning to present, it's a showstopper for family dinners or gatherings. Get ready to impress with this sweet symphony of flavors that is sure to have everyone coming back for seconds. Enjoy every gooey bite!
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Ingredients
  

1 box chocolate cake mix (plus ingredients required on the box)

1 cup caramel sauce (store-bought or homemade)

1 can (14 oz) sweetened condensed milk

1 cup whipped topping (like Cool Whip)

1 cup chopped pecans

1 cup semisweet chocolate chips

Additional caramel sauce for drizzling

Sea salt for garnish (optional)

Instructions
 

Prepare the Cake: Preheat your oven according to the instructions on the chocolate cake mix box. Grease and flour a 9x13-inch baking pan.

    Mix and Bake: Prepare the cake batter as directed on the box and pour it into the prepared pan. Bake for the time indicated on the box or until a toothpick inserted comes out clean.

      Poke the Cake: Once the cake is cool for about 10 minutes, use the handle of a wooden spoon or a cooling rack to poke holes all over the surface of the cake (about 1 inch apart).

        Add the Caramel and Condensed Milk: In a medium bowl, whisk together the caramel sauce and sweetened condensed milk. Slowly pour this mixture evenly over the poked holes in the cake, allowing it to seep in.

          Cool the Cake: Let the cake cool completely at room temperature, then refrigerate for at least 2 hours to allow the filling to set.

            Top it Off: Once chilled, spread the whipped topping over the top of the cake. Sprinkle the chopped pecans and chocolate chips evenly on top.

              Drizzle and Serve: Drizzle with additional caramel sauce and sprinkle a pinch of sea salt if desired. Slice and serve chilled or at room temperature for a delightful treat.

                Prep Time, Total Time, Servings

                  30 minutes | 3 hours | Serves 12