Turtle Caramel Cake: A Gooey Sweet Dessert Recipe!
This Turtle Caramel Cake is a heavenly blend of chocolate, caramel, and pecans, making it a must-try sweet dessert recipe for any occasion. Easy to make, endlessly indulgent, and perfect for sharing, it’s sure to become a favorite in your dessert lineup.
Ingredients
For the cake:
- 1 box chocolate cake mix plus ingredients listed on the box, usually eggs, oil, and water
- 1 cup 240 ml caramel sauce or dulce de leche
- 1 cup 120 g chopped pecans
- 1/2 cup 90 g mini chocolate chips (optional)
For the topping:
- 1 8 oz / 225 g container whipped topping (or 2 cups whipped cream)
- 1/4 cup 60 ml caramel sauce, for drizzling
- 1/4 cup 60 ml chocolate syrup, for drizzling
- 1/4 cup 30 g chopped pecans, for garnish
Instructions
Bake the cake:
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing or lining it.
- Prepare the chocolate cake mix according to the package instructions. Bake as directed and allow it to cool for 10 minutes.
Poke the cake:
- Use the handle of a wooden spoon or a straw to poke holes all over the surface of the warm cake.
Add the caramel sauce:
- Pour the caramel sauce over the cake, ensuring it fills the holes. Use a spatula to spread the sauce evenly across the surface.
Add pecans and chocolate chips:
- Sprinkle the chopped pecans and mini chocolate chips (if using) evenly over the caramel-soaked cake. Allow the cake to cool completely.
Top the cake:
- Spread the whipped topping evenly over the cooled cake.
Drizzle and garnish:
- Drizzle caramel sauce and chocolate syrup over the whipped topping. Sprinkle the remaining chopped pecans on top.
Chill and serve:
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Slice and enjoy!
Notes
- For an extra indulgent touch, add crushed pretzels for a sweet and salty twist.
- Store leftovers in the refrigerator for up to 3 days.
- Use homemade caramel sauce for a richer flavor if desired.