Turtle Caramel Cake

This Turtle Caramel Cake combines gooey caramel, toasted pecans, and chocolate for a comforting dessert that's perfect for any occasion.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the cake

1 18-oz box German chocolate cake mix A boxed mix makes this recipe wonderfully easy and reliable.
1 1/3 cups water Or as called for by cake mix.
1/3 cup oil Or as called for by cake mix.
3 pieces eggs Or as called for by cake mix.

For the caramel layer

1 14-oz bag caramels Unwrap them ahead; it saves time when melting.
1/2 cup evaporated milk This gives a silkier, richer caramel than regular milk.
3/4 cup melted butter Use unsalted butter so you control the salt.

For topping

1 cup pecans Toast them lightly for extra crunch and aroma.
1 cup chocolate chips Use semi-sweet for balance with caramel.

Method

Preparation

Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan and set it aside.
Prepare the German chocolate cake mix with the water, oil, and eggs, as instructed on the box. Whisk until smooth.

Baking

Pour half of the batter into the greased pan and bake for 15 minutes.
Meanwhile, melt the caramels, evaporated milk, and melted butter in a small saucepan over low heat, stirring until glossy and smooth.
After 15 minutes, remove the cake from the oven and sprinkle 1 cup of pecans and half the chocolate chips over the top.
Pour the warm caramel mixture over the cake, then spoon the remaining cake batter on top.
Return the pan to the oven and bake for an additional 20–25 minutes.
When done, sprinkle the remaining pecans and chocolate chips over the warm surface.

Cooling and Serving

Let the cake cool for at least 20 minutes before slicing.

Notes

This cake can be served warm with vanilla ice cream. For a variation, add a teaspoon of espresso powder for deeper flavor or substitute pecans with chopped salted peanuts.