I perfected a Best Ever Baked Beans recipe, and my Baked Beans With Bacon hides one unexpected ingredient that makes it unforgettable.

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I never expected a simple yellow cake mix to turn into the kind of dessert that makes me dance around the kitchen. This Turtle Poke Cake hides puddles of sticky caramel sauce that surprise you when you dig in, and weirdly I kept thinking about the same comfort that gets folks reaching for Smoked Bbq Baked Beans or Baked Beans With Bacon — that dirty, addictive kind of satisfaction.

I messed up a few times while testing so some pans were messy but the versions that worked hit a note I cant quite explain, and I promise you’ll be curious enough to try.

Ingredients

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Ingredient Quantities

1 (15.25 oz) box yellow cake mix (regular, not pudding)

3 large eggs

1/2 cup vegetable oil

1 cup water

1 (14 oz) can sweetened condensed milk

1 cup caramel sauce or 1 (12 oz) jar dulce de leche

1 to 1 1/2 cups semisweet chocolate chips

8 oz whipped topping, thawed (about 1 container Cool Whip)

1 to 1 1/2 cups chopped pecans, toasted

Optional pinch flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350 F. Grease a 9 by 13 inch pan and set aside.

2. In a large bowl beat the cake mix with 3 eggs, 1 half cup vegetable oil and 1 cup water until smooth, about 2 minutes by hand or 1 minute with a mixer.

3. Pour batter into the prepared pan and smooth the top. Bake 25 to 30 minutes or until a toothpick in the center comes out mostly clean. Let cake rest about 10 minutes.

4. While cake bakes toast the pecans in a dry skillet or on a sheet at 350 F for 5 to 8 minutes, stirring once, until fragrant. Chop roughly and set aside.

5. Use the handle of a wooden spoon to poke holes all over the warm cake about every 1 inch, pressing down about halfway so the holes go deep but the cake stays mostly intact.

6. Warm the dulce de leche or caramel sauce slightly in the microwave so it pours easier, about 15 to 30 seconds. Pour the 14 oz can sweetened condensed milk evenly over the cake, letting it sink into the holes. Then drizzle the warmed caramel over the cake, focusing some into the holes.

7. Scatter 1 to 1 1/2 cups semisweet chocolate chips over the top. Put the pan back in the oven for 2 to 4 minutes just until the chips start to melt into the holes. Watch closely so they do not burn.

8. Remove and let the cake cool to room temperature, at least 30 minutes. Spread the thawed whipped topping evenly over the cooled cake.

9. Sprinkle the toasted chopped pecans over the whipped topping, drizzle any extra caramel you like and finish with an optional pinch of flaky sea salt. Chill for 1 hour if you want cleaner slices, then serve.

Equipment Needed

1. 9 by 13 inch baking pan, greased
2. Large mixing bowl
3. Whisk or electric mixer
4. Measuring cups and spoons
5. Wooden spoon (use the handle to poke holes)
6. Microwave safe bowl or small saucepan (to warm caramel)
7. Dry skillet or baking sheet (for toasting pecans)
8. Knife and cutting board (to chop pecans)
9. Rubber spatula or offset spatula (to spread the whipped topping)

FAQ

Q: Can I use a cake mix that says pudding in the mix? A: Try not to, the pudding mixes make the cake too dense and gummy for poking. Use a regular yellow mix like the recipe says. If that's all you have, cut back a little on the water but results may be soggy so heads up.

Q: How do I poke the cake without making a mess? A: Use the handle of a wooden spoon or a big straw, press holes about an inch apart while the cake is still warm but not scalding hot. Dont go all the way to the bottom, just deep enough for the milk and caramel to sink in. Work fast so it cools evenly.

Q: I only have dulce de leche or jarred caramel, can I use that? A: Yes both work great. If it's super thick warm it in short microwave bursts or loosen with a tablespoon of milk so it drizzles. You can make dulce de leche from sweetened condensed milk but only if you follow safety steps like keeping the can fully submerged and letting it cool completely, so buying a jar is easier.

Q: Can I swap Cool Whip for real whipped cream or something dairy free? A: Sure, real whipped cream whipped with a little powdered sugar is lovely and fresher, but it wont stay as fluffy as Cool Whip for days unless you stabilize it (cream of tartar or instant pudding helps). For dairy free use coconut whipped cream, chill the can first and whip the solid part.

Q: How do I get the chocolate to look shiny and not just clumpy? A: Sprinkle the chips on while the cake is still warm so many will melt into ribbons, then press a few in with the back of a spoon. Or melt chips with a teaspoon of coconut oil in 15 to 20 second microwave bursts stirring between, then drizzle for a shinier finish.

Q: How long can I store the cake and can I make it ahead? A: You can assemble most of it a day ahead, cover and chill for up to 2 to 3 days. If making earlier, wait to add toasted pecans and the whipped topping until the day you serve so nuts stay crunchy and topping looks fresh. Freezing is not great because the topping gets watery when thawed.

Turtle Poke Cake • Dance Around The Kitchen Recipe Substitutions and Variations

Yellow cake mix (15.25 oz): swap for a white or butter cake mix for virtually the same results, or use a gluten free yellow cake mix 1:1 if you need GF. If you prefer scratch, a simple sub is 2 cups all purpose flour, 1 1/2 cups sugar, 3 tsp baking powder, 1/2 tsp salt, 1/2 cup softened butter, 3 large eggs, 1 cup milk and 1 tsp vanilla — bake at the same temp as the box. Scratch cakes will be a bit denser but taste great.
Eggs (3 large): replace each egg with a flax egg for an egg free version — mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes till jellylike. Works well in boxed mixes though texture is slightly different.
8 oz whipped topping: use freshly whipped cream instead — whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla until soft peaks. It’s lighter and fresher, but won’t hold as long at room temp. For extra stability fold in a tablespoon of mascarpone or a little powdered gelatin if you want it firmer.
1 to 1 1/2 cups chopped pecans: swap with toasted walnuts or sliced almonds for similar crunch and flavor. If you’ve got a nut allergy try toasted coconut flakes or sunflower seeds — still gives great texture.

Pro Tips

– Don’t overbake the cake, take it out when a toothpick is mostly clean not bone dry. The cake should still be a bit springy so it soaks up the condensed milk and caramel instead of turning gummy.

– Warm the caramel or dulce de leche so it pours easy but never heat a sealed can in the microwave. Scoop the dulce into a microwave safe bowl or put caramel in a small pan and heat gently, stirring, or microwave in 10 to 15 second bursts until pourable.

– Toast and chop the pecans just before using, watch them closely while toasting because nuts go from perfect to burned fast. Cool them completely before sprinkling so they stay crunchy on the whipped topping.

– For cleaner slices chill the whole pan for at least an hour, and when cutting run a thin blade under hot water, wipe it dry and slice, repeat between cuts. Sprinkle the flaky sea salt right before serving so it keeps its crunch and pops more.