There’s a special feeling that fills the air when something delicious is baking in the oven. The warmth, the aroma—it’s like an invisible invitation to gather around and enjoy. For me, that feeling always brings back fond memories of making my beloved Turtle Caramel Cake.
This cake holds a special place in my heart. Growing up, it was a staple at every family celebration, from birthdays to holidays. My mom would spend hours crafting it, filling our home with the irresistible aroma of melting chocolate and creamy caramel. As a child, I’d sneak into the kitchen, eagerly watching through the oven’s glass door, waiting for that magical moment when the cake was ready.
The best part? The first bite. The cake was rich and moist, coated in gooey caramel, with crunchy pecans adding a perfect nutty contrast. It was heaven on a fork, and no matter how full I was, there was always room for a second (or third) helping!
Now, here’s the good news: this delightful dessert is surprisingly simple to make at home. With basic ingredients and easy steps, you can recreate this showstopper in your own kitchen. Trust me, it’s as delicious as it sounds. Just make sure to resist the temptation to lick the bowl clean while you prepare that velvety caramel filling. (Spoiler alert: I may or may not have done that more times than I care to admit.)
How to Make Turtle Caramel Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together the cake mix, milk, eggs, and oil using a hand mixer until smooth.
- Pour half of the batter into the prepared dish and bake for 15 minutes.
- While the cake bakes, prepare the caramel filling by combining caramel bits, melted butter, and evaporated milk in a saucepan. Stir frequently until smooth and melted.
- After the cake has baked for 15 minutes, remove it from the oven and pour the caramel mixture over the top.
- Sprinkle 3/4 cup of chocolate chips and 1 cup of chopped pecans over the caramel layer.
- Spoon the remaining cake batter over the top and use a knife to spread it out, covering the caramel filling.
- Return the cake to the oven and bake for another 20 minutes or until a toothpick inserted comes out mostly clean.
- Allow the cake to cool completely on a wire rack, about 2 hours.
- Once cooled, spread the frosting over the top and sprinkle with the remaining chocolate chips and pecans.
Serving Tips: This cake is rich enough to stand on its own, but for a truly indulgent treat, serve it with a scoop of vanilla ice cream, whipped cream, or a drizzle of salted caramel sauce. Pair with a glass of cold milk or a hot cup of coffee for the ultimate dessert experience.
FAQ:
- Can I use a different cake mix?
Absolutely! You can substitute yellow or devil’s food cake mix, but avoid fruity-flavored mixes for this recipe. - How should I store the cake?
Store it tightly covered in the fridge for up to a week, or freeze individual slices for 2-3 months. - Can I make this cake in advance?
Yes, you can prepare the cake 1-2 days ahead and store it in the fridge until you’re ready to serve. Just make sure it’s tightly covered for maximum freshness.
Turtle Caramel Cake Variations:
- Add a splash of bourbon, rum, or coffee liqueur to the caramel for a grown-up twist.
- Swap the pecans for walnuts or almonds for a different nutty flavor.
- Drizzle extra caramel sauce over the frosted cake for an extra touch of decadence.
This Turtle Caramel Cake is the perfect dessert for any occasion—rich, indulgent, and guaranteed to bring everyone back for seconds (and maybe even thirds). Happy baking!
Turtle Caramel Cake
Ingredients:
- 1 box German chocolate cake mix
- 1 cup whole milk
- 3 large eggs
- 1/3 cup canola oil
- 1 (11 oz) package 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 to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray.
- In a large bowl, combine the cake mix, 1 cup of milk, eggs, and oil. Use a hand mixer to beat until smooth, about 2 minutes.
- Pour half of the batter into the prepared baking dish and bake for 15 minutes.
- While the cake bakes, make the caramel filling: Combine caramel bits, melted butter, and evaporated milk in a saucepan over medium heat. Stir frequently until smooth and melted.
- After 15 minutes, remove the cake from the oven. Pour the warm caramel mixture over the top.
- Sprinkle 3/4 cup of chocolate chips and 1 cup of chopped pecans over the caramel layer.
- Spoon the remaining cake batter over the top in dollops, then use a knife to gently spread and cover the caramel layer.
- Return the cake to the oven and bake for an additional 20 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Remove from the oven and allow to cool completely on a wire rack, about 2 hours.
- Once cooled, spread the container of chocolate fudge frosting over the top. Sprinkle with the remaining chocolate chips and chopped pecans.
Enjoy!