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Turtle Caramel Cake

Irresistible Turtle Caramel Cake That Everyone Will Love

This Turtle Caramel Cake combines rich chocolate, smooth caramel, and crunchy pecans, creating a delightful dessert that's easy to make and sure to impress.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box German Chocolate Cake Mix Use gluten-free mix if needed
  • 1 cup Whole Milk Almond or oat milk for dairy-free
  • 3 large Eggs
  • 1/2 cup Canola Oil Melted coconut oil works as substitute
For the Caramel Layer
  • 1 cup Caramel Bits Homemade caramel can be used
  • 1/2 cup Unsalted Butter (melted) Use dairy-free margarine for dairy-free
  • 1/2 cup Evaporated Milk Can swap with whole milk if needed
For the Toppings
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate is a delicious alternative
  • 1 cup Chopped Pecans Walnuts can be substituted or omitted
  • 1 can Chocolate Fudge Frosting Consider whipped cream as an alternative

Equipment

  • Mixing bowl
  • Electric mixer
  • 9x13 inch baking dish
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray.
  2. In a large mixing bowl, combine the German chocolate cake mix, whole milk, large eggs, and canola oil. Blend on medium speed for about 2 minutes until smooth.
  3. Pour half of the cake batter into the prepared baking dish and bake for 15 minutes.
  4. In a saucepan over medium heat, add the caramel bits, melted butter, and evaporated milk. Stir constantly until creamy, about 5-7 minutes.
  5. Remove the baked cake layer from the oven. Pour the caramel mixture evenly over the cake, then sprinkle semi-sweet chocolate chips and chopped pecans on top.
  6. Spoon the remaining cake batter over the caramel layer, then return to the oven and bake for an additional 20 minutes.
  7. Remove the cake from the oven and let cool on a wire rack for about 2 hours.
  8. Once cooled, frost the top generously with chocolate fudge frosting and sprinkle any leftover chocolate chips and pecans on top.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 250mgPotassium: 180mgFiber: 2gSugar: 35gVitamin A: 5IUCalcium: 4mgIron: 6mg

Notes

Ensure all ingredients are well combined. Avoid overbaking, and allow the cake to cool completely before frosting. Store in an airtight container for up to 5 days.

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