Turtle Caramel Cake – A Gooey, Chocolatey Southern Dream 🍫🐢
If you’ve ever wished your favorite turtle candies could transform into a warm, melt-in-your-mouth dessert — this is it. This Turtle Caramel Cake layers rich chocolate, buttery caramel, toasted pecans, and creamy frosting into one show-stopping 9×13-inch masterpiece. It’s sticky, sweet, nutty, and utterly irresistible — a little slice of heaven straight out of your oven.
Whether you’re baking for the holidays, Sunday dinner, or just because you deserve something amazing, this cake delivers that perfect mix of nostalgia and indulgence.
Why You’ll Love It
- Candy-bar flavor, homemade heart. Every bite combines gooey caramel, toasted pecans, and soft chocolate cake.
- Deceptively easy. Starts with a cake mix — but tastes like a bakery masterpiece.
- Crowd-pleaser. Perfect for parties, potlucks, and dessert lovers of all ages.
- Make-ahead friendly. The flavors deepen overnight, making it even better the next day.
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Hand or stand mixer
- Saucepan
- Spatula or spoon
- Wire cooling rack
Ingredients
For the Caramel-Pecan Layer:
- 1 (11 oz / 312g) bag caramel bits (Kraft or Werther’s)
- ¾ cup (1½ sticks / 170g) unsalted butter, melted
- ½ cup (120ml) evaporated milk
- 2 cups (200g) chopped pecans, lightly toasted
- 1 cup (175g) semi-sweet chocolate chips
For the Cake:
- 1 (18.25 oz) box German chocolate cake mix
- 3 large eggs, room temperature
- ⅓ cup (80ml) canola or vegetable oil
- 1 cup (240ml) whole milk
For the Finish:
- 1 container (16 oz) chocolate fudge frosting
- Extra chocolate chips and chopped pecans, for garnish (optional)
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray.
2. Make the Cake Batter
In a large bowl, combine the cake mix, eggs, oil, and milk. Beat for 1–2 minutes until smooth.
3. Bake the First Layer
Pour half of the batter into the pan and bake for 15 minutes. The top should be set but not fully baked.
4. Prepare the Caramel-Pecan Filling
While the first layer bakes, combine caramel bits, butter, and evaporated milk in a saucepan over medium heat.
Stir constantly for 3–5 minutes until smooth, then remove from heat.
Stir in pecans and chocolate chips.
5. Assemble the Layers
Pour the warm caramel mixture evenly over the partially baked cake. Spread gently before it sets.
Add the remaining cake batter on top and spread carefully to cover.
6. Final Bake
Bake for 20–25 minutes, until the edges are firm and a toothpick inserted near the edge comes out clean.
Let cool completely (about 2 hours).
7. Frost & Garnish
Once cooled, spread chocolate fudge frosting evenly over the cake.
Top with extra pecans, chocolate chips, or a caramel drizzle for that signature turtle finish.
Pro Tips
- Toast your pecans: Bake at 350°F for 6–8 minutes — it brings out the nutty aroma.
- Use evaporated milk, not condensed: Sweetened condensed will make the caramel too thick.
- Let it cool before frosting: Otherwise, the icing will melt.
- Tastes better the next day: The caramel seeps into the cake for an extra gooey texture.
Serving Suggestions
- Pair with vanilla ice cream or a dollop of whipped cream.
- Serve warm for a gooier texture — or chilled for a candy-bar-like bite.
- Perfect for holidays, birthdays, or cozy weekend desserts.
Storage & Freezing
- Room temperature: Up to 2 days, covered.
- Fridge: Up to 5 days, tightly wrapped.
- Freezer: Up to 3 months. Thaw overnight in the fridge and serve at room temperature.
WP Recipe Maker–Style Recipe Card
Turtle Caramel Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease a 9×13-inch pan.
- Mix cake batter ingredients and pour half into pan. Bake 15 minutes.
- Melt caramel bits with butter and milk until smooth. Stir in pecans and chocolate chips.
- Pour caramel over cake, then top with remaining batter.
- Bake 20–25 minutes more. Cool completely.
- Frost with fudge frosting and top with pecans and chocolate chips.
Notes
Chill for a firmer texture or serve warm for a gooey treat.
Store covered at room temp or refrigerate up to 5 days.