Q1: Can I make this Turtle Caramel Cake ahead of time?

Yes, you can prepare the cake 1–2 days in advance. Store it covered in the refrigerator and frost just before serving for best texture and flavor.

Q2: What can I use instead of pecans in this recipe?

You can substitute pecans with chopped walnuts, almonds, or even sunflower seeds for a nut-free version with crunch.

Q3: Can I use a different type of cake mix?

Absolutely. While German chocolate adds richness, you can use devil’s food, yellow, or even a gluten-free mix as long as it pairs well with caramel and chocolate.

Q4: How do I store leftovers, and can I freeze the cake?

Store leftovers covered in the fridge for up to a week. To freeze, wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature before eating.

Turtle Caramel Cake

Name: Turtle Caramel Cake
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 50 min
Cuisine: American
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

Description

This easy Turtle Caramel Cake is a beginner-friendly dessert featuring layers of rich chocolate cake, gooey caramel, and crunchy pecans—perfect for any occasion.

Ingredients

Scale

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

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Instructions

Preheat oven to 350°F and grease a 9×13-inch baking dish with non-stick spray.
In a large bowl, mix the cake mix, milk, eggs, and oil until smooth (about 2 minutes).
Pour half of the batter into the prepared dish and bake for 15 minutes.
While baking, melt caramel bits with butter and evaporated milk in a saucepan over medium heat, whisking until smooth.
Remove cake from oven and pour the caramel mixture evenly over it.
Sprinkle 3/4 cup chocolate chips and 1 cup pecans over the caramel.
Spoon remaining batter on top and gently spread to cover.
Return to oven and bake for 20 more minutes, or until a toothpick comes out with a few moist crumbs.
Cool completely on a wire rack for about 2 hours.
Frost the cooled cake with chocolate fudge frosting and top with remaining chocolate chips and pecans.

Notes

Cover with foil if the top browns too fast during baking.
Store in the refrigerator for up to 1 week or freeze individual slices for 3 months.
You can substitute pecans with walnuts or almonds.
Use store-bought caramel sauce for a quicker version.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 36g
Sodium: 310mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg