I participated in an Influencer Activation on behalf of Influence Central for Eagle Brand. I received product samples as well as a promotional item to thank me for my participation. All opinions are mine alone.
The kids are out of school all week for the Thanksgiving holiday, so we came to Alabama to visit family for a few days. I think it’s wonderful that the children get 9 whole days off! Not having to wake up at 6 am for a few days is just fine with me. Plus, I love visiting my relatives.
One of the nice things about having a blog as your full time job is that you can make your own schedule. I can also blog while I’m out of town and that’s what I’m doing today.
Since I’m always baking sweet treats, of course I wanted to bring something yummy to share with my family. I wanted something extra special that would also travel well.
Enter Chocolate Turtle Poke Cake. It’s so ooey, gooey good! If you’re a fan of chocolate turtles, then you will love this cake. Plus, it’s very simple to make using the Caramel Flavored Eagle Brand Sweetened Condensed Milk. (Note: If you can’t find the seasonal flavor of the Eagle Brand Sweetened Condensed Milk, you can substitute 1 cup of caramel flavored syrup, found in the ice cream section of your grocer.)
“Caramel Flavored and Chocolate Flavored Eagle Brand Sweetened Condensed Milk are limited-edition seasonal flavors which make great shortcuts while you’re baking delicious holiday favorites for your friends and family. Both the chocolate and caramel varieties of sweetened condensed milk bring the rich, creamy texture to holiday recipes that the entire family will love. Try them now, because just like the holidays, they’re here only for a short time.”
Chocolate Turtle Poke Cake starts with an easy chocolate cake mix prepared according to package instructions. Then you poke holes in the top with a wooden spoon handle. Pour caramel flavored sweetened condensed milk over the cake and spread all around. Refrigerate for an hour. Then frost with chocolate frosting and sprinkle with pecans and mini chocolate chips.
This is a great dessert to serve your guests at a holiday party. It’s sure to please all of those chocolate lovers in your life. It also looks impressive although you can whip it up in no time.
Caramel is something that’s usually a bit tricky to make from scratch, but don’t worry, you can use Eagle Brand Caramel Flavored Sweetened Condensed Milk right out of the can. No stirring over a hot stove and messing with a candy thermometer.
But it’s a limited edition item, so make sure you try some during the holidays before it’s gone! It also comes in Chocolate for a limited time only.
“The two new flavors provide the same quality that Eagle Brand consumers have trusted for over 150 years.”
Making this cake couldn’t be easier. Start by mixing up your favorite chocolate cake mix (I used my Kitchenaid mixer) and bake as directed in a greased 13″ x 9″ baking pan.
Click below to order either the Kitchenaid Mixer or 13″ x 9″ Wilton Baking Pan on Amazon (affiliate):
I baked mine for about 35 minutes. Let it cool slightly, then use the handle of a wooden spoon to punch holes all over the cake. That’s the fun part! It brings out the kid in me and makes me feel like it’s something I’m not supposed to do. Didn’t your mom ever tell you you’re not supposed to punch holes in your cake with your spoon! Punch away! (You could also use a straw to punch smaller holes.)
Click below to order the wooden spoon on Amazon (affiliate):
Next, pour a can of Eagle Brand Caramel Flavored Sweetened Condensed Milk over the cake (or caramel syrup if you can’t find the seasonal Eagle Brand). Spread evenly, so the caramel gets into all of the holes. Put it in the refrigerator to chill for about an hour.
Frost with store bought chocolate frosting.
Add chopped pecans, mini chocolate chips and drizzle more caramel syrup on top.
It’s ready to serve!
Once you slice it and place on a plate, you can drizzle more caramel syrup down the sides for dramatic effect. Who can resist caramel dripping down the side of your chocolate cake!
With chocolate, caramel and pecans, you can’t go wrong! Try Chocolate Turtle Poke Cake at your next holiday party.
For more great recipes, check out the Eagle Brand Facebook Page and the Eagle Brand Pinterest Page.
Chocolate Turtle Poke Cake
Ingredients
- 1 15.25 oz package chocolate cake mix, prepared according to package instructions
- 1 14 oz can Eagle Brand Caramel Flavored Sweetened Condensed Milk
- 1 16 oz can store bought chocolate frosting
- 1 cup chopped pecans
- 1/2 cup mini chocolate chips
- Store bought caramel syrup for drizzling on top of cake
- Note: If you can't find the seasonal flavor of the Eagle Brand Sweetened Condensed Milk you can substitute 1 cup of caramel flavored syrup, (found in the ice cream section of your grocer). If it's too thick to pour, heat in microwave according to package instructions before pouring over cake.
Instructions
- Bake cake according to package instructions. Let cool for 10 minutes. Punch holes in top of cake using the handle of a wooden spoon.
- Pour can of Eagle Brand Caramel Flavored Sweetened Condensed Milk over the top of cake. Spread to make sure it gets into all of the holes. Put cake in refrigerator for 1 hour. Frost cake with chocolate frosting. Add nuts and chocolate chips on top. Drizzle with caramel syrup. Slice and serve. Store covered in refrigerator for up to 5 days.
Chocolate Turtle Poke Cake is featured on Meal Plan Monday #27 over at the Southern Plate blog.
Shirley Hanner says
What are options if you can’t find the condensed milk flavored?
Susan says
saw them at wal mart here in SC
Christine says
This item is readily available in just about any super market, target or Walmart
Shanna says
If you click on the eagle brand link it will take you to their website where you can search for each flavor by zip code.
Trina says
I bought Caramel Eagle Brand at Amazon.
Joyce says
You can put a can Eagle Brand in a slow-cooker, cover with water. cook on low 8 hrs. It makes caaramel.
Mom Loves Baking says
Wow, really? What a great idea!
JESSICA says
You can do it on the stove top too. Boil on high for 4 hours
Mom Loves Baking says
Really? Sounds like that would be too much heat…
Kim says
My grandmother made me caramel like this way before Eagle Brand had flavers!
joe says
caramel syrup from the ice cream section.
Yum yum says
I’ m going to try it with fudge syrup and caramel syrup, since couldn’t find flavored condensed milk
Nicolle says
Would love to know if this worked??
Christine says
Really? Ok. I guess I’m wrong about it’s availability. Sorry
crystal says
Get a can of condensed milk and boild it, like that you can get caramel
R says
I make this all the time. I use chocolate and caramel syrup! Turns out fantastic!
joe says
caramel syrup from the ice cream section.
Trina and Tina says
We love including the kids in our Saturday baking. What a fun and oh so delicious idea. This is a must make soon for our family! Thanks for sharing!
Mona Madrid says
I’m going to add coconut flakes
Jennifer says
I have been waiting to find a recipe(s) so I can use mine that I bought back at Thanksgiving. They were only limited edition so I grabbed what I could. Thank you!
KC says
You can make your own caramel sauce using eagle brand sweetened condensed milk in the crockpot! Either transfer the milk from the can to a small mason jar or just take the label off and cook it in the can. Cover with water and cook in the crock pot on low for 9-10 hours (much easier in the mason jars as you can see the color)
DEBBIE says
I have to make this for church on Sunday for in between services. We have bible studies and people love to have coffee and a snack. GHEY WILL LOVE IT!!!!!
Annie says
Use dulce de leche for the condensed caramel.
Susan says
get the flavored milk at wal mart right next to the original 1
Jacalyn says
I also found the flavored sweetened condensed milk at Walmart today. They had quite a bit of
it left. Making cake today, so if I like will go back and stock up before gone.
Starla says
I just wanted to say this, one I love this recipe. And two you are an awsome blogger! Just so up best and interesting. Thanks for not being boring with just directions. You tell a story again thank you.
Mom Loves Baking says
Thank you, Starla. I hope to share more stories. I’m trying to come out of my shell. Thank you for the encouragement! 🙂
Charline Shaw says
Just loved it
Robbie Culberson says
This is so awesome
Christine says
Well it sure sounds yummy either way
Sandra Rogers says
It sounds n looks good I will try this I Love to bake.
Sherry says
Cheaper alternative to Eagle Brand milk. I use lots of it in recipes. Buy the off-brand of sweetened condensed milk. There are many brands. Saves at least $1 a can. You can carmelize it yourself. From an old family recipe: Take the label off the can, submerge the can in boiling water, simmer for 3 hours replacing any evaporated water as it simmers, remove and let cool just enough to handle, open and it will be extra thick. Beat it with your mixer and it will get thinner. It has turned a beautiful carmel brown. Go do something else while waiting to simmer or cool! Experiment, it might only take a couple of hours, this old recipe calls for it to start out thick, so I’m not sure. It says simmer 3 hours. LOve this recipe, will sure try.
Moneta says
I sure hate being a diabetic!! Looks delicious and VERY rich!
Chelsea says
Im gonna try yhj for the superbowl, but gonna make iy extra rich, by using brownie instead of chocolate cake and crushed pretzels instead of pecans. And maybe even a peanut butter drizzle on top instead of more caramel!!!
Angie B. says
I just made this and omg… sugar overload!! At least cut the condensed milk by half or just use the caramel condensed milk. I would omit the frosting and the mini choco chips too. Way too much sugar goin on with this original recipe and I ♡♡♡ sugar! ????
Jennie says
I wondered with that much sweetener, if it was over sweet.
Diane says
I could eat that cond. milk with a spoon and pretty much did so with the first 2 cans that I bought. It’s good over popcorn too. I have a cake in the oven as I’m typing this.
Judith says
I live in the UK so can only get carnation condensed milk but will try this cake for ext sunday after lunch
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Jacalyn says
I agree with you Angie B! Way too much sugar, and found it to be too wet for my liking. I would for sure, only use the caramel milk. Thought too much chocolate as well!
Anna says
This recipe looks great! Can’t wait to try it 🙂 But, it’s not vegan. Most cake mixes, syrops, as well as frostings are not vegan
Milly says
You could just make a Vegan chocolate cake, vegan frosting, and vegan caramel sauce and combine them like she does… I am using my own recipes not store bought stuff to make this cake!
Sandy says
This sounds fabulous. Please email me back the recipe for this.
Mom Loves Baking says
The recipe is at the end of the post. Enjoy!
Elaine says
Buy a jar of caramel, like for ice cream sundaes etc….easy peasy if you can’t find the Eagle Brand.
Chris says
Does this cake need to stay refrigerated?
Andy says
For Australia and New Zealand,just boil a can of condensed milk for 2 hours,and you’ll have caramel condensed milk,tastes real good as well,also,do the same with the coconut condensed milk for Coconut caramel condensed milk,so good!
Lucy @ Globe Scoffers says
Wow! This looks amazing. ????
Cakespy says
This looks perfect. Absolutely perfect. And National Caramel Chocolate Day is coming up (really!).
Mom Loves Baking says
Thanks so much, Jessie @Cakespy! 🙂
Melinda says
The original link where I saw this posted listed both the caramel and chocolate sweetened condensed milk. But in this recipe I only see the caramel sweetened condensed milk. So should you use one or both? Please clarify. Thanks
Mom Loves Baking says
This recipe calls for one can of caramel sweetened condensed milk. Since it is a seasonal item, you can substitute 1 cup of caramel flavored syrup (found in the ice cream section of your grocer).
Terry rau says
Walmart carries the Carmel eagle brand milk . Making this now looks good
Leslie says
This looks delicious! Can this be made a day ahead? I wondered if it would get soggy sitting that long.
Mom Loves Baking says
Yes, Leslie. (Sorry for the delayed response.)
Sam says
Does this cake need to be refrigerated?
Mom Loves Baking says
Yes, Sam.
Babz. U.K. says
If the Eagle brand is not available, I’m pretty sure the brand Nestle is known for condensed milk and caramel. By the time one simmers the condensed milk to make caramel, it would probably cost more! Have never tried ‘poke’ cake,( I believe to be called) ‘pokay’? Shall make a chocolate/ caramel and lemon blueberry. Love the recipes!
Jenj says
I mix a can of the condensed sweetened milk & 6-8 oz of caramel syrup in a saucepan & heat on lowest temp possible while I the cake bake (make sure you stir it frequently so it doesn’t scorch). I usually heat it was he last ten minutes of baking. Then remove it from heat after you pull cake outta oven (while its resting for 10-min). This allows the sauce to thicken just enough (just as good as eagle brand caramel flavor). If a receipe calls for one can of flavored sweetened milk then mix half a can of sweetened milk & 8oz of caramel sauce. I used the whole can of milk for this receipe and 6 oz of caramel sauce just cuz I like the cake to be moist!!!! Just a lil tip…hopefully its useful!!!!
Dianne says
I made this today for dinner with some of my high school girlfriends (we are in our 60s). It was a hit. Everyone loved it.
Diana says
This is one of the best cakes I have ever made and my family loves it. It is easy to make and who doesn’t love chocolate and caramel? This will be added to my recipe book under “favorites” and since the book has been passed down through my family it will be passed to my daughter and so forth and so on so as I see it the Chocolate Turtle Poke Cake recipe shall live on forever! Thanks for sharing it otherwise I would have gone through the rest of my life without ever enjoying all that gooey chocolate and caramel!
Matthew Banda says
baking this right now for my mothers birthday! Excited
Kim says
One of the best desserts I have ever made at home! It was so nice to get the gooey-ness from the caramel and chocolate while also getting that light, fluffy factor from the cake. The pecans and chocolate chips also added a good crunch to the dessert also. I have to admit I found myself struggling to stop eating it! Thank you for the recipe!
Mom Loves Baking says
Thanks, Kim! I’m so glad you liked it! 🙂
Mary Neveln says
I use Mrs. Richardson’s caramel ice cream topping (in the jar) for my poke cake. I also add a dab of Cool Whip on each piece when serving it.
Amie says
The caramel sweetened condensed milk is seasonal. You can only find it close to fall time last I checked.
Joan says
OK…I’m going to have to make this for a pot luck, reunions, B-B-Q’s, you name it!
Oh, here’s an addition to making your own caramel with the condensed milk…..on gal said she makes at least 5 or 6 at a time! Sure saves Time in the long run. She used for a lot of things
This looks Great too! So…THANX for the recipe again!
Amy Deleon says
You can also open a can of condensed milk, pull off the outside paper. Open with a can opener. Puqt it in a slow cooker over night. Fill your small slow cooker to the rim but not over fill and let it cook slowly. 6 hours should be enough. It’s the same as you buy it in the store ?
Chichi says
Can I use brownie mix instead of cake mix?
LC says
Does caramel gets soaked up by the cake that were in the holes? Or when you cut the cake with a fork, you can see caramel coming out of those holes? Thank you for posting it, definitely will try to make it.
Mom Loves Baking says
The caramel is mostly soaked up by the cake. That’s why I like to drizzle extra caramel on to each cake slice you serve on a plate.
Carol says
I can’t find them, live in southern calif
Mom Loves Baking says
Hi Carol! You can substitute caramel sauce (found in the ice cream topping section) if you can’t find the caramel sweetened condensed milk.
Erica says
Buy cans of REGULAR sweetened condensed milk, take the paper wrapper off and boil WHOLE cans for 3.5 hours. Boiling water steams away quickly so make sure water stays well over the tops of the cans. After 3.5 hours, let cans completely cool before opening can. Mix with wish or fork. I’ve opened it too early and the caramel oozed out. It’ll be the easier, most delicious caramel sauce EVER!! I just boiled three cans tonight!!
Mom Loves Baking says
Hi Erica, That is a terrific method for making caramel, but I wouldn’t recommend it for this cake. The boiled sweetened condensed milk comes out very thick and it won’t sink down into the poked holes unless you try to thin it out with cream maybe? I would suggest using the store bought caramel sauce that is more of a liquid consistency for this particular recipe if you can’t find the SEASONAL Eagle Brand Caramel. Thank you for you comments.
Linda says
You can get condensed milk and also a caramel in the UK made by Carnation. They also have a chocolate type in same sort of tin which I have used as a cake covering, all of these products are great.
Diane Straughter says
Where can I find the condensed milk? I live in St. Louis and none of the stores I checked have it.
Mom Loves Baking says
If you can’t find the Eagle Brand Caramel, you can use caramel sauce. It’s in the ice cream topping section of your grocer. Make sure it’s a liquidy kind and not too thick. I think Smuckers has one in a squeeze bottle.
Diane Straughter says
Where can I find the condensed milk milk? I live in St. Louis and none of the stores I checked have it.
Beth says
I am going to make this for a Christmas eve party and I think it will be a hit!
Mom Loves Baking says
I hope it is hit. Merry Christmas!
Joy says
Some,people may have their negatives but on a positive,I just made this for our christmas dessert and it rocked so thank you so much for the recipe
Mom Loves Baking says
Hi Joy, Thank you for your positive comments! That’s so sweet of you. And I’m so glad to hear that you liked this dessert. Merry Christmas!
Candance S. Harrison says
I had cakes mixes and frosting already(I try to keep something on hand) and the condensed milk flavors were already here(my late mother bought them last winter)…I wasn’t sure how I’d use them before finding this recipe. I baked two versions of this last night in my 9×13″ Chicago Metallics brownie pans (without the slicing insert in) pricked the cakes all over with a fork since I didn’t have a spoon like the one you used, poured the condensed milk, put the lids on the pans and then refrigerated them…will this affect the way the cake soaks in the milk?
The other version I made was red velvet with the chocolate condensed milk…great or gross, we’ll have to see as I still have to frost and top them!
Mom Loves Baking says
Let us know know how they turned out and thanks for sharing! 🙂
Judy says
Made it turned out wonderful Family loved it
Mom Loves Baking says
Hi Judy, That’s great! Thank you for letting me know. Enjoy! 🙂
jennifer says
i haven’t read all the comments but you know you can make caramel from condensed milk, you just boil it in a pot for like 3 hours
Mom Loves Baking says
Yes, thank you. But when you make caramel from the condensed milk, it’s very thick. For this recipe, the caramel sauce works better if you can’t find the Eagle brand caramel flavored condensed milk.
Kristi says
I’m skipping the frosting and doing Mrs. Richardson
Carmel sauce then sprinkle choc chips and pecans
On it. Yummm! Do you refrigerate it when it’s
Complete?
Mom Loves Baking says
If you’re not using the frosting, you probably don’t need to refrigerate right away. I would put it in the fridge after 24 hours though… enjoy. 🙂
Megan @ MegUnprocessed says
These look wonderful!!
yummy mummy kitchen says
This looks so tasty!
Leili says
Nestle brand markets Dulce de Leche in a can labelled La Lechera & it’s available all year anywhere, at least here in Texas (& likely anywhere there is a large Hispanic-American or Caribbean population). It’s comparable to the seasonally available Eagle Brand Caramel or to what we get preparing it the way our grandmas did when they boiled sweetened condensed milk still in its can to caramelize the contents.
True caramel is made with butter & sugar & no cans are involved, but the results in taste & texture are similar enough to the pantry-friendly (and less messy!) caramelized condensed milk that they’re usually interchangeable in easy & fun deserts like this one.
Lise Ode says
Great information! Thank you for your comments. 🙂
Shirley says
how many days ahead can you make this?
Jennifer Castillo says
What would I need to do to make these into cupcakes?