Growing up in a family obsessed with desserts, especially those that featured chocolate, caramel, or nuts, I was spoiled with the most indulgent treats. One of the most treasured recipes that was a must-have at every family gathering, birthday party, and holiday was my mom’s Turtle Caramel Cake. This decadent dessert has a special place in my heart, and the memory of it always brings a smile to my face.
I can still recall sneaking boxes of cereal into the kitchen, trying to get the best seat by the oven so I could watch the cake rise and the caramel center start to bubble. The smell of melting chocolate and buttery caramel filling the house was pure bliss. The anticipation while the cake baked was agonizing, but once it was ready? Total heaven.
The first bite was always the best – a rich, moist chocolate cake smothered in a warm caramel layer, dotted with crunchy pecans. The combination of gooey caramel, the soft cake, and the nutty pecans created a perfect harmony of flavors. No matter how full I was, I could never resist going back for seconds… or even thirds.
The great news is that this indulgent dessert is surprisingly easy to make. While it looks impressive, it requires only a few simple ingredients and steps, and it’s perfect for any occasion. The hardest part? Resisting the urge to taste the luscious caramel filling before it even makes it into the cake.
Turtle Caramel Cake Recipe
Ingredients:
- 1 box of German chocolate cake mix
- 1 cup whole milk
- 3 large eggs
- 1/3 cup canola oil
- 1 11 oz package of caramel bits
- 3/4 cup unsalted butter, melted
- 1/2 cup evaporated milk
- 1 cup semi-sweet chocolate chips
- 2 cups chopped pecans
- 1 container chocolate fudge frosting
Instructions:
- Preheat the Oven: Preheat your oven to 350°F and grease a 9×13 baking dish with non-stick cooking spray.
- Prepare the Cake Batter: In a large bowl, use a hand mixer to combine the cake mix, milk, eggs, and oil until the batter is smooth, about 2 minutes.
- Bake the First Layer: Pour half of the batter into the prepared baking dish and bake for 15 minutes.
- Make the Caramel Filling: While the cake is baking, prepare the caramel filling by combining the caramel bits, melted butter, and evaporated milk in a saucepan over medium heat. Stir frequently until smooth and melted.
- Assemble the Cake: Once the cake has baked for 15 minutes, remove it from the oven. Pour the warm caramel filling evenly over the cake. Sprinkle 3/4 cup of chocolate chips and 1 cup of chopped pecans over the caramel layer.
- Add the Final Cake Layer: Spoon the remaining cake batter over the caramel layer in dollops, then gently spread it with a knife to cover the caramel completely.
- Bake the Complete Cake: Return the cake to the oven and bake for another 20 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely on a wire rack for about 2 hours.
- Frost the Cake: Once cooled, spread the container of chocolate fudge frosting evenly over the top of the cake. Finish by sprinkling the remaining chocolate chips and chopped pecans on top for a delicious crunch.
Tips and Variations:
- Add Some Liquor: For an adult twist, add a splash of bourbon, rum, or coffee liqueur to the caramel filling for extra depth of flavor.
- Switch Up the Nuts: If you’re not a fan of pecans, try using toasted walnuts or almonds for a different nutty crunch.
- Extra Caramel: Drizzle extra caramel sauce over the frosted cake for even more indulgence.
Frequently Asked Questions:
- Can I Use a Different Type of Cake Mix? Absolutely! While I prefer the rich flavor of German chocolate cake, you can substitute yellow or devil’s food cake mix. Just avoid fruity flavors.
- How Do I Store This Cake? Allow the cake to cool completely before covering it tightly and refrigerating for up to 1 week. You can also freeze individual slices for 2-3 months. Let them thaw at room temperature before serving.
- Can I Make This Cake in Advance? Yes, you can make this cake 1-2 days ahead of time. Just store it tightly covered in the fridge until you’re ready to serve it. For the best freshness, I recommend not making it more than 2 days ahead.
Final Thoughts:
This Turtle Caramel Cake is more than just a dessert – it’s a slice of nostalgia, a comforting reminder of family gatherings and sweet moments spent in the kitchen. With its gooey caramel center, moist chocolate cake, and crunchy pecans, it