Turtle Chocolate Caramel Poke Cake (Crockpot Recipe)
This post may contain affiliate links. Please read my disclosure policy.
Make Chocolate Caramel Poke Cake in the crockpot with this easy recipe! Whip up the batter with box cake mix, then add a few store-bought ingredients and plenty of toppings for a luscious oven-free dessert. Complete with crunchy pecans, it’s a true turtle poke cake you’ll make again and again.
Chocolate Caramel Poke Cake
I’ve made quite a few poke cakes in my time — chocolate peanut butter and caramel apple are two of my favorites — but I’ve never made one in the crock pot before. First time for everything!
With a few tricks and a little patience, you can make an incredible chocolate caramel poke cake without needing the oven.
It’s the perfect option when it’s too hot to bake or you need that precious oven space for holiday meals.
You can even make this recipe ahead of time — just be sure you have room in your fridge to store the crockpot liner either way!
Ingredient Notes and Substitutions
- Devil’s Food Cake Mix – This is a rich chocolate cake mix that comes out a bit fluffier than regular chocolate cake. Feel free to use your favorite brand!
You can also experiment with different flavors of cake mix — try white, yellow, or regular chocolate. - Eggs & Oil – You’ll need both of these (plus water) to make the cake batter. Be sure to use the amounts listed in the recipe card and not what’s listed on the back of the box.
- Sweetened Condensed Milk – When combined with caramel, you get a creamy and buttery sauce that adds loads of moisture and flavor to your chocolate caramel poke cake.
Evaporated milk is the best substitute, but it’s not sweetened — which is great if you want a less sweet dessert!
Otherwise, heat it on the stove with some sugar until fully dissolved.
- Caramel Sauce – This recipe is all about convenience, so I’m using jarred caramel sundae sauce.
It’s a bit thicker than the kind you drizzle, and you don’t have to measure it out! A can of dulce de leche would also be tasty, though the sauce will end up a bit thicker. - Cool Whip – This adds a light and fluffy texture to an otherwise dense and rich dessert! It doesn’t have to be Cool Whip either.
Any brand of frozen whipped topping will do, as long as you thaw it first.
Or, whip a can of frosting until light and fluffy and use that instead! - Toppings – You’ll need both caramel sauce and chocolate syrup to drizzle on top (store-bought is fine too), plus chopped pecans and mini chocolate chips.
Other nuts such as walnuts, almonds, or cashews are fine too, though it technically wouldn’t be a turtle poke cake anymore.
And feel free to swap the mini chips with regular-sized ones or a chopped up chocolate bar.
Tips and Tricks to Make Perfect Chocolate Poke Cake with Caramel Sauce
- Space out the holes in the cake so it doesn’t collapse.
Aim for about an inch between each hole and be careful not to press all the way through the bottom. You want to keep that luscious caramel sauce in the cake, not under it!
I always use the handle of a wooden spoon when making my poke cakes, but a chopstick or straw works too.
- Place paper towels under the lid.
Because of the way crockpots work, there will be loads of condensation on the glass lid — but you don’t want that dripping all over the cake when you remove it!
Place a few paper towels all around the rim of the crockpot liner before setting the lid on top.
This works best with the half-sheets so you don’t worry about them drooping onto the cake.
You can also use a clean kitchen towel if you prefer. Just be sure the lid is fully sealed.
- Chill for at least 2 hours before serving.
It takes time to soak the chocolate poke cake with caramel sauce for maximum flavor! Get it in the fridge as soon as you spread the Cool Whip on top.
2 hours is the very minimum, but 4 hours is even better if you have the time!
Prep Ahead
- Thaw Cool Whip
- Chop pecans
Kitchen Tools You Will Need
- Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
- A Sturdy Wooden Spoon – Preferably one with a rounded handle. It creates properly sized holes for grabbing that gooey filling!
Serving Suggestions
Whether you make this recipe ahead of time or the day of, wait to drizzle your chocolate poke cake with caramel sauce and chocolate until just before serving. It makes a much prettier presentation this way!
Don’t forget to sprinkle pecans and chocolate chips on top too, for extra sweetness and crunch.
Storing Chocolate and Caramel Poke Cake
Carefully transfer the dessert to an airtight container — it’s easiest if you slice it and remove the slices one at a time.
This chocolate and caramel poke cake will last for up to 5 days in the refrigerator.
Note that it will become softer and more moist the longer it sits, as the cake will continue to soak up the caramel sauce.
Turtle Poke Cake FAQ
You bet! Instead of the crockpot liner, spray a 9×13-inch baking dish with cooking spray. Mix the turtle poke cake batter, pour it into the pan, and bake according to the directions on the cake mix box.
Then, place the baked cake on a cooling rack and continue with the recipe directions from there.
The base for chocolate and caramel poke cake is just like any other cake — once a toothpick inserted into the center comes out clean, it’s ready!
Depending on your slow cooker, this can take anywhere from 2-3 hours. I recommend checking at the 2-hour mark and going from there.
First, you always want to use non-metal utensils — wood, plastic, etc. — in a crockpot liner as metal can scratch or tear the surface. Same goes for tools with sharp or jagged edges.
If you have a plastic spatula that’s pretty thin, you can use that to cut and serve slices. Otherwise, slice with a plastic knife and scoop out each portion with a serving spoon.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Turtle Chocolate Caramel Poke Cake (Crockpot Recipe)
Equipment
Ingredients
- 15.25 ounce Devil’s Food cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 12 ounce jar caramel sundae sauce
- 14 ounce can sweetened condensed milk
- 8 ounce container of frozen whipped topping, thawed
- 1/2 cup pecans, chopped
- 1/2 cup mini chocolate chips
- 1/4 cup caramel sauce
- 1/4 cup chocolate sauce
Instructions
- Spray your 5 or 6-quart crockpot liner with cooking spray.
- In a large bowl, combine the cake mix, eggs, vegetable oil and water and blend with electric mixers for 2-3 minutes.
- Pour into the prepared crockpot. Put 3 paper towels under the lid to collect condensation while cooking. Cook on high for 2-3 hours, or until a toothpick inserted in the center comes out clean. Check after 2 hours for doneness.
- Remove liner from crockpot and set on a cooling rack. Use the handle of a wooden spoon to poke holes all over the cake, about an inch apart. Let cool uncovered for an hour.
- Whisk together caramel sundae sauce and sweetened condensed milk. Pour it all over the cake and down into the holes.
- Spread the thawed whipped topping over the top of the cake. Refrigerate for 2 hours.
- Right before serving, sprinkle the cake with pecans and mini chocolate chips, and drizzle the caramel and chocolate sauces over the top. Cut into portions and serve.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
