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Turtle Poke Sheet Cake

Turtle Poke Sheet Cake

Chocolate sheet cake poked with caramel and sweetened condensed milk, then topped with whipped topping, toffee bits, and chocolate for a turtle style finish
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 15

INGREDIENTS

Cake

  • 1 box chocolate cake mix 15.25 oz
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water.

Poke Filling

  • 1 can sweetened condensed milk 14 oz
  • 1 cup caramel sauce.

Topping

  • 1 tub whipped topping 8 oz thawed
  • 1 cup toffee bits
  • 1 cup mini chocolate chips
  • 1/2 cup chopped pecans
  • 1/4 cup caramel sauce for drizzle
  • 2 tbsp chocolate syrup for drizzle
  • flaky salt optional.

INSTRUCTIONS

Bake Cake

  • preheat oven to 350 F
  • grease a 9x13 inch baking pan
  • mix cake mix eggs oil and water until smooth
  • pour into pan and bake until a toothpick comes out clean about 30 to 35 minutes
  • cool cake in pan 10 minutes.

Poke And Fill

  • use the handle of a wooden spoon to poke holes evenly across the warm cake
  • whisk sweetened condensed milk and 1 cup caramel sauce until combined
  • slowly pour mixture over cake focusing on holes
  • let absorb then cool to room temperature and chill 1 to 2 hours.

Finish

  • spread whipped topping evenly over chilled cake
  • sprinkle toffee bits mini chocolate chips and chopped pecans
  • drizzle with caramel sauce and chocolate syrup
  • chill 30 minutes before slicing.

Notes

1. Use homemade whipped cream instead of whipped topping. Substitute dulce de leche for caramel sauce. Use a butter pecan cake mix for a nuttier flavor. Toast pecans for stronger flavor. For cleaner slices chill well and wipe knife between cuts

Nutrition

Calories: 430kcal | Carbohydrates: 58g | Protein: 4g | Fat: 20g