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Turtle Cake Recipe
Ravi Sharma

Turtle Cake

Turtle Cake is a decadent dessert featuring rich chocolate, gooey caramel, and crunchy pecans, inspired by classic turtle candy.
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Prep Time 25 minutes
Cook Time 35 minutes
Cool Time 2 hours
Total Time 3 hours
Servings: 12 Slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 1 box 15.25 oz devil’s food chocolate cake mix
  • Ingredients listed on the cake mix box typically eggs, oil, and water
For the Toppings & Filling
  • 1 jar 12 oz caramel sauce or ice cream topping
  • 1 can 14 oz sweetened condensed milk
  • 1 bag 11 oz caramel bits OR 30-40 soft caramel candies, unwrapped
  • 1 cup chopped pecans plus a handful more for garnish
  • 1 cup semi-sweet chocolate chips
For the Whipped Cream (Optional, for serving)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Step 1: Bake the Cake
  1. Preheat your oven to the temperature specified on your cake mix box (usually 350°F). Grease and flour a 9x13 inch baking pan. Prepare the cake batter according to the package directions. Pour the batter into your prepared pan and bake for the recommended time, or until a toothpick inserted into the center comes out clean.
    Bake the Cake Step
Step 2: Poke the Holes
  1. As soon as the cake comes out of the oven, use the handle of a wooden spoon to poke holes all over the top of the warm cake. Don't be shy—poke plenty of holes so all that goodness can soak in!
    Poke the Holes Step
Step 3: Make the Gooey Layer
  1. In a medium saucepan over medium-low heat, combine the sweetened condensed milk and the caramel bits (or soft caramels). Stir constantly until the caramels are completely melted and the mixture is smooth. Carefully and slowly, pour this warm caramel mixture over the warm cake, aiming for the holes.
    Make the Gooey Layer Step
Step 4: Add the Toppings
  1. Immediately sprinkle the chocolate chips and the 1 cup of chopped pecans over the hot, caramel-covered cake. The residual heat will begin to melt the chocolate chips.
    Add the Toppings Step
Step 5: Drizzle and Cool
  1. Drizzle the entire jar of caramel sauce evenly over the top of the nuts and chocolate. Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours to let everything set perfectly.
    Drizzle and Cool Step
Step 6: Serve and Enjoy
  1. Just before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Slice the cake, add a dollop of whipped cream, and garnish with a few extra pecans.
    Serve and Enjoy Step

Notes

  • Lightly toast your pecans in a dry skillet for a few minutes before chopping them. This simple step enhances their nutty flavor and adds an incredible depth to the entire cake.