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In the world of desserts, few things evoke as much nostalgia and delight as a poke cake. These moist, flavorful creations have gained immense popularity within dessert culture, offering a unique way to infuse cakes with delicious fillings. Imagine a cake that is not only easy to prepare but also bursting with flavors and textures that will satisfy even the most discerning sweet tooth. Enter the Gooey Caramel Turtle Poke Cake—a delightful twist on the classic poke cake that combines the smooth richness of chocolate, the sweet decadence of caramel, crunchy pecans, and a light whipped topping to create an indulgent treat that is sure to impress.

Gooey Caramel Turtle Poke Cake

Treat yourself to the ultimate dessert experience with Gooey Caramel Turtle Poke Cake. This indulgent treat merges rich chocolate cake with a luscious caramel filling, topped with whipped cream and crunchy pecans. Perfect for any occasion, this poke cake is easy to make and bursting with flavor. Each slice promises a moist, gooey delight that will satisfy your sweet tooth and leave everyone wanting more. Make it for your next gathering or as a special treat at home!
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Ingredients
  

For the Cake:

1 box (15.25 oz) chocolate cake mix

3 large eggs

1 cup water

1/2 cup vegetable oil

For the Topping:

1 cup caramel sauce (plus extra for drizzling)

1 cup sweetened condensed milk

1 cup pecans (chopped)

1 cup whipped topping (like Cool Whip)

For Garnish:

Chocolate syrup (for drizzling)

Extra pecans (for sprinkling)

Instructions
 

Prepare the Cake:

    - Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

      - In a large mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix well until the batter is smooth and well combined.

        Bake the Cake:

          - Pour the batter into the prepared pan and spread it evenly. Bake according to the package instructions (around 30-35 minutes) until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for about 10 minutes.

            Poke the Cake:

              - Once the cake has cooled slightly, use the end of a wooden spoon or a similar object to poke holes all over the top of the cake, spacing them about 1 inch apart.

                Make the Poke Filling:

                  - In a separate bowl, mix together the caramel sauce and sweetened condensed milk until well combined. Pour this mixture evenly over the poked holes in the warm cake, ensuring it seeps in well.

                    Add Toppings:

                      - Allow the cake to cool completely. Once cooled, spread the whipped topping over the entire surface of the cake.

                        - Sprinkle the chopped pecans generously on top of the whipped topping.

                          Finish with Drizzles:

                            - Drizzle additional caramel sauce and chocolate syrup over the pecan-covered whipped topping for added flavor and presentation.

                              Chill:

                                - Transfer the finished cake to the refrigerator and let it chill for at least 1 hour before serving. This allows the flavors to meld and makes it easier to slice.

                                  Serve:

                                    - Slice into squares and serve chilled, garnished with more pecans and drizzles of caramel and chocolate syrup as desired.

                                      Prep Time, Total Time, Servings:

                                        20 minutes | 1 hour 15 minutes | 12 servings