-
Preheat oven to 350°F. Spray a 9×13 glass baking dish with baker’s spray.
-
In a large mixing bowl, using a handheld mixer on medium speed, mix the yellow cake mix, eggs, water and canola oil for 2 minutes. This is based on the directions on the back of the box.
-
Pour the yellow cake batter into the prepared baking dish and bake for 35 minutes.
-
While the cake is baking you will combine, in a small bowl with a pour spout, the 14-ounce jar of caramel sauce and sweetened condensed milk. Stir until completely combined.
-
When the cake comes out of the oven you will use the handle of a wooden spoon to poke holes all over the hot cake. Slowly pour the caramel and sweetened condensed milk mixture evenly over the top of the warm cake. Make sure to get the caramel sauce into all the holes. Allow the cake to cool on the counter for at least 1 hour to allow the caramel sauce to be absorbed into the cake.
-
While your cake is cooling on the counter you will make your frosting by adding the chocolate fudge frosting to a large bowl and whipping it on medium speed for 1 minute or until light and fluffy.
-
Fold the thawed Cool Whip whipped topping into the fluffy chocolate fudge frosting. Make sure there are no streaks of whipped topping in your frosting. You can store your chocolate fudge whipped topping in the refrigerator until your cake has cooled completely on the counter.
-
Once cooled, spread the chocolate fudge whipping frosting evenly over the top of the caramel cake.
-
Garnish the top of the turtle poke cake with a drizzle pattern of the caramel sauce, chocolate sauce and sprinkle evenly with the chopped pecans. Refrigerate for a minimum of 4 hours but up to overnight.
