This turtle cake is a rich, gooey chocolate dessert loaded with caramel, pecans, and melty chocolate chips. It has a soft, fudgy cake base with pockets of chewy caramel and crunchy nuts in every bite. It’s the kind of dessert that feels special enough for birthdays, holidays, or potlucks but still easy enough for a cozy weekend bake. Serve it warm with a scoop of vanilla ice cream or let it cool for cleaner slices. Either way, it’s a real showstopper for chocolate and caramel lovers.
Ingredients:
- 1 box chocolate cake mix (about 15.25 oz / 430 g), chocolate flavor
- 3 large eggs
- 1/2 cup vegetable oil (120 ml)
- 1 cup water (240 ml)
- 1 cup chocolate chips (about 170 g)
- 2 cups pecans, roughly chopped (about 230 g)
- 1/2 cup evaporated milk (120 ml)
- 1 (14 ounce) bags caramels (about 400 g), unwrapped
- 1/4 teaspoon fine salt
- Nonstick spray or butter, for greasing the pan
Directions:
- Preheat oven to 350°F (175°C) and generously grease a 9×13-inch (23×33 cm) baking pan with nonstick spray or butter.
- In a large bowl, whisk together the cake mix, eggs, vegetable oil, and water until the batter is smooth and no dry spots remain.
- Pour about half of the cake batter into the prepared pan and spread it into an even layer. Bake for 15 minutes, just until the top is set.
- While the cake bakes, add the caramels and evaporated milk to a saucepan and melt over low heat, stirring often, until smooth and pourable; stir in the salt and remove from heat.
- Sprinkle half of the pecans and half of the chocolate chips evenly over the partially baked cake layer.
- Slowly pour the warm caramel mixture over the nuts and chocolate chips, covering the surface as evenly as possible.
- Carefully spoon the remaining cake batter over the caramel layer in small dollops and gently spread it to cover most of the caramel.
- Top with the remaining pecans and chocolate chips, then return the pan to the oven and bake for another 20–25 minutes, until the cake is set in the center.
- Let the turtle cake cool in the pan for at least 10–15 minutes so the caramel thickens before slicing into squares and serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 60 minutes
Kcal: 480 kcal | Servings: 12
Tips:
For extra texture, lightly toast the pecans in a dry skillet for 3–4 minutes before adding them to the cake; this deepens their flavor and keeps them crunchier in the gooey caramel layer.
Let the cake cool until just warm before cutting, and store leftovers tightly covered at room temperature for up to 2 days or in the fridge for up to 5 days; rewarm slices briefly in the microwave to bring back the soft, melty texture.
