There’s something magical about the smell of something delicious baking in the oven, instantly bringing back a flood of heartwarming memories. That’s exactly how I feel every time I make my favorite turtle caramel cake recipe.
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 your oven to 350°F and grease a 9×13-inch baking dish with non-stick cooking spray.
- In a large bowl, mix the cake mix, milk, eggs, and oil with a hand mixer for about 2 minutes until smooth.
- Pour half of the batter into the prepared dish and bake for 15 minutes.
- While the cake is baking, prepare the caramel filling: In a saucepan over medium heat, melt the caramel bits, butter, and evaporated milk, whisking frequently until smooth.
- Once the cake is partially baked, remove it from the oven and pour the warm caramel filling evenly over the top.
- Sprinkle 3/4 cup of the chocolate chips and 1 cup of the chopped pecans over the caramel layer.
- Spoon the remaining batter over the filling in dollops, then use a knife to gently spread it out to cover the filling completely.
- 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.
- Let the cake cool on a wire rack for about 2 hours, until fully cooled.
- Once cooled, spread the chocolate fudge frosting over the top using a spatula or knife.
- Sprinkle the remaining chocolate chips and chopped pecans on top.
Serving Suggestions: This rich, indulgent cake is perfect on its own with a cold glass of milk or coffee to balance out the sweetness. For an extra treat, top each slice with a scoop of vanilla ice cream, whipped cream, or a drizzle of salted caramel sauce. Enjoy!
