With a caramel filling and a pecan topping, this Turtle Poke Cake is a twist on my family’s favorite Triple Chocolate Poke Cake. Pure decadence!
Turtle Poke Cake
I’ve loved turtles since I was a youngster. No, not the four-legged reptile, but instead the pecan candies with chewy caramel and chocolate. My family went crazy when I made my first poke cake and from there, the wheels started turning. How about a turtle version? I poked holes in the baked cake and filled them with homemade caramel sauce. Followed up with a creamy chocolate buttercream and a sprinkling of pecans and chocolate chips, all the components for a turtle dessert were fulfilled. Unless you wait till the cake is fully cooled, the caramel will partially absorb into the cake, making it one of the richest, moistest chocolate cakes you’ll ever encounter. I like an additional drizzle of caramel sauce over my slice before diving in. This isn’t a dessert for the faint of heart nor the calorie conscious. I can’t think of a turtle dessert that is! But it’s worth the splurge.
Two batches of my Microwave Caramel Sauce will be plenty for this recipe. You’ll have enough left to make a turtle sundae with some vanilla ice cream, fudge sauce, and toasted pecans. You can certainly use jarred caramel sauce but buy a premium brand. Check the ingredients and look for sugar, cream, vanilla, etc. You definitely want to avoid any artificial flavorings. Be forewarned, this turtle poke cake is hard to cut into beautiful slices. I refrigerated first, but it tastes best if left out on the counter for a bit before serving. But I don’t think anyone would complain if you used a spoon and scooped out a generous portion!
More Kids’ Favorite Recipes from the Sunday Supper Crew:
- Dueling Gyozas – Pork vs. Tofu by Food Lust People Love
- Kid-Approved Fruit Salsa with Cinnamon Chips by Dessert Geek
- S’mores Cheeseball by Fantastical Sharing of Recipes
- Aunt Deborah’s Snickerdoodles by Family Around The Table
- Chocolate Frozen Custard by Sew You Think You Can Cook
- Easy Homemade Strawberry Ice Cream by Where Latin Meets Lagniappe
- Easy Nutella Mousse by Cosmopolitan Cornbread
- Fairy Bread Funfetti Milkshakes by The Crumby Cupcake
- Grape Juice Jigglers by Sunday Supper Movement
- Gumdrop Cookies by What Smells So Good?
- Homemade Cherry Popsicles by Pies and Plots
- Japanese Peach Boy Ice Cream by The Ninja Baker
- Mango Creamsicles by The Redhead Baker
- No-Cook Peanut Butter Cup Ice Cream by Hardly A Goddess
- Peanut Butter and Jelly Cupcakes by Grumpy’s Honeybunch
- S’mores Cheesecake by The Freshman Cook
- Snickerdoodle Cookie Cinnamon Pecan Ice Cream Sandwiches by The Chef Next Door
- Turtle Poke Cake by That Skinny Chick Can Bake
- Whoopie Pies by Monica’s Table
- Broccoli Cheese Soup by Wholistic Woman
- Corn Dog Muffins by A Mind “Full” Mom
- Deep Dish Pizza Casserole by My World Simplified
- Grilled Pizza Flatbread Bar by Momma’s Meals
- How to Set Up a Hot Dog Bar by An Appealing Plan
- Lobster Gnocchi by Caroline’s Cooking
- Madison’s Shrimp Lasagna Rolls by Life Tastes Good
- Orecchiette Pasta with Creamy Alfredo Sauce by Pine Needles In My Salad
- Pasta Quattro Formaggi by La Bella Vita Cucina
- Slow Cooker Cauliflower Mac and Cheese by Dizzy Busy and Hungry
- Spaghetti and Meatball Casserole by Cooking with Carlee
- Tuna Salad Grinders by Cindy’s Recipes and Writings
- Caprese Quesadillas by Simple and Savory
- Maple Brown Sugar Granola Clusters by Cupcakes & Kale Chips
- Waffle Parfait by Our Good Life
Needless to say, my kids (and they’re BIG kids now) loved this Turtle Poke Cake. I won’t deny that they all scraped off the pecans, but that’s a given around here. A special thanks to Ellen of Family Around The Table for hosting this fun event this week! I hope you’re inspired with some terrific new recipes.
More Poke Cakes from Some of My Favorite Bloggers:
Carrot Cake Poke Cake from Something Swanky
Baileys Poke Cake from Wine and Glue
Milky Way Poke Cake from Chef in Training
Chocolate Mint Poke Cake from Crazy for Crust
- 1¾ cup flour
- 1¾ cups sugar
- ¾ cup unsweetened cocoa
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup coffee, cooled
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla
- 1½-2 cups caramel sauce (I used my homemade microwave caramel sauce, but any good quality store-bought is fine)
- ½ cup butter (1 stick), at room temperature
- ⅔ cup cocoa powder
- 1 teaspoon vanilla
- 3 cups powdered sugar
- ⅓ cup milk
- 1 cup chopped pecans
- ½ cup mini chocolate chips
- Caramel sauce to drizzle over slices, optional
- Spray 9 x 13-inch pan with non-stick cooking spray. Set aside.
- Preheat oven to 350º.
- In a large mixing bowl or bowl of a stand mixer, combine flour, sugar, cocoa, baking soda, and baking powder.
- In a large pyrex measuring cup or medium mixing bowl, whisk together eggs, coffee, buttermilk, vegetable oil, and vanilla.
- Add the liquids to the dry ingredients and beat for a couple minutes, scraping down the sides as needed. Pour cake batter into prepared pan and bake 30-40 minutes or until a toothpick inserted into the center comes out clean.
- When cake is done, let cool on a wire rack for about 5 minutes. Then take a wooden spoon and using the handle end, poke rows of holes across the cake. Pour caramel sauce into the holes. Reserve any leftover sauce to use as a garnish. Cool to room temperature before frosting.
- To make the frosting, beat together butter and cocoa. Add vanilla and mix well.Then alternate adding milk and powdered sugar till all is incorporated and the mixture is smooth. Frost cake.
- Sprinkle cake with pecans, then chocolate chips.
- To serve, cut slices and drizzle with caramel sauce.
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