Easy Turtle Snack Cake Recipes

TURTLES® CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
• Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees F (175 degrees C) remove from oven.
• Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.
• Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes.

TURTLE NUT CAKE

Steps:

• Prepare cake according to package directions. Set aside half of batter; pour remaining batter into a greased and floured 13x9-in. baking pan. , Bake at 350° for 18 minutes. Meanwhile, in a small saucepan, melt the caramels, milk and butter. Remove from heat; stir in nuts. Pour over cake. Sprinkle with chocolate chips, then pour reserved batter over top. , Bake 20 minutes longer or until cake springs back when touched lightly. Cool on a wire rack. Cut into squares and top each with a pecan half if desired.

TURTLE DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat dry pudding mix and milk with whisk 2 minutes. Stir in 1/2 cup of the caramel sauce. Stir in cake mix and 1 cup of the chocolate chips until well blended. Spread batter evenly in pan. Sprinkle pecans and remaining 1/2 cup chocolate chips over top.
• Bake 33 to 38 minutes or until toothpick inserted in center of cake comes out almost clean. Cool at least 15 minutes before serving.
• When ready to serve, in small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting and remaining 1/4 cup caramel sauce over cake. Use large spoon for serving. Stored covered in airtight container at room temperature.

CHOCOLATE TURTLE POKE CAKE RECIPE BY TASTY

Steps:

• Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total. Pour the dulce de leche over the cake and let settle into the holes for about 10 minutes. Some of the dulce de leche will still stay on top, which is okay. If necessary, it can be reheated or mixed with a little milk to be thinned.
• Spread the chocolate frosting evenly on top of the cake. Sprinkle the chopped pecans and mini chocolate chips on top of the frosting, then drizzle with the caramel. Chill the cake for at least 3 hours or up to overnight.
• Enjoy!

TURTLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13 x 9 inch pan.
• Pour half of the prepared cake mix into the pan.
• Bake for 25 minutes.
• In the meantime, place unwrapped caramels in a saucepan.
• Add 1/2 cup evaporated milk.
• Heat on low, stirring until caramels have melted.
• Remove cake from oven and pour melted caramel mixture on top of the cake.
• Sprinkle chopped pecans and chocolate chips on top of caramel layer.
• Press down lightly.
• Pour remaining half of prepared cake mix on top of the filling layer.
• Bake an additional 30 minutes.
• After removing cake from the oven, let the cake cool slightly (approx. 5- 10 minutes).
• Run a knife around the edges of the pan to loosen the cake.
• This is an important step- otherwise you'll have a tough time removing the pieces later!
• Store at room temperature.
• Note: Please see your cake mix box for exact amounts of vegetable oil, water and eggs.

CHEWY TURTLE SNACK CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
• In large bowl, beat sugar and 6 tablespoons butter with electric mixer on high speed about 3 minutes, scraping bowl occasionally, until fluffy. Beat in melted chocolate, flour, baking soda, salt, vanilla, buttermilk, water and eggs on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 20 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 2-quart saucepan, heat 1/2 cup butter, the caramels and evaporated milk over medium heat, stirring constantly, until smooth. Spread over hot cake. Sprinkle with chocolate chunks and pecans. Bake 20 minutes longer or until chocolate is melted. Cool completely, about 1 hour 30 minutes.

CAFE LATTE'S TURTLE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 3 (9-inch) cake pans.
• Cover the bottom of each pan with parchment paper, cut to size.
• In a medium bowl, combine the egg, oil, and buttermilk. In another larger bowl, stir together the flour, sugar, cocoa, baking soda, and salt. Gradually add the wet ingredients to the dry ingredients until well mixed. Gradually add the hot coffee, and stir again to combine. Scrape the batter into the prepared pans. Bake the cakes for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in the pans for 10 minutes, and then turn out onto wire racks to cool completely.
• Combine the milk and sugar together in a medium saucepan. Add the butter, and then bring to a boil over medium-high heat, stirring frequently. Remove pan from heat. Add chocolate chips to the pan and, using a wire whisk, mix until smooth. (Note: If frosting is too thick, add 1 or 2 tablespoons hot coffee.)
• Place 1 cooled cake layer with the top side down on a cake plate. Spread with 1/3 of the frosting, pushing it out slightly from the edges to make a ripple or petal effect. Sprinkle frosting with 1/2 cup toasted pecans and drizzle with 1/4 cup caramel. Add the next layer, again with the top side down. Repeat frosting layers. Place the top layer with the top side up. Repeat frosting layers.

TURTLE FUDGE SKILLET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 12-inch stainless steel, oven-safe skillet with shortening and flour, tapping out any excess flour.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour batter into the bottom of the prepared skillet.
• Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen and carefully invert onto a large round platter. Let cool, about 30 minutes.
• Meanwhile, combine 1/2 of the caramel topping with the baking chocolate in a microwave-safe bowl. Microwave, uncovered, on high until chocolate is melted, about 30 to 60 seconds. Stir mixture until combined and smooth; carefully spread over the cake.
• Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.

CREAM CHEESE TURTLE CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal cake pan. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan. Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl. Using electric mixer, beat at low speed until mixture is moistened, about 30 seconds. Beat at medium speed 2 minutes. Pour batter into pan.
• Melt butter in medium saucepan over medium-low heat. Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese. Whisk until smooth, about 1 minute. Pour cream cheese mixture in large ribbons atop cake batter in pan. Using knife, swirl mixture into batter (do not overmix).
• Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist). Cool cake in pan on rack. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.
• For icing:
• Mix sugar and cocoa in medium bowl. Bring milk and butter to simmer in heavy medium saucepan. Reduce heat to medium-low; add powdered sugar mixture and whisk until melted. Add chocolate chips and whisk until smooth. Mix in vanilla.
• Drizzle warm icing over cake. Let stand until set, about 2 hours. Drizzle caramel topping over. (Can be made 1 day ahead. Cover; store at room temperature.)

TURTLE TEXAS SHEET CAKE RECIPE

Steps:

• Heat oven to 400 degrees.
• In a large mixing bowl, combine the flour and the sugar.
• In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
• Pour boiling mixture over the flour and sugar in the bowl.
• Add the buttermilk, eggs, baking soda, and vanilla. Mix well using a wooden spoon or high speed on an electric mixer.
• Add in about 1 1/2 cups of the caramel bits, stir until well combined, in the batter.
• Pour into a well greased and floured cookie sheet (17 1/2 x 11 inch) pan.
• Bake for 15-18 minutes or until brownies test done in center.
• While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling and stirring constantly.
• Mix in the powdered sugar and vanilla until frosting is smooth (you may have to whisk it).
• Pour warm frosting over brownies as soon as you take them out of the oven.
• While the frosting is still hot, sprinkle on the rest of the caramel bits (about 1/2 cup), the chocolate chips, pecans, and a drizzle of caramel ice cream sauce.
• Let cool and cut into 40 bars.

TURTLE CAKE

Steps:

• Preheat oven to 350&;amp;deg;F. Grease 9x13x2-inch cake pan. Combine caramels, butter and milk in heavy medium saucepan. Stir over medium-low heat until caramels melt and mixture is smooth, about 6 minutes.
• Prepare cake mix according to package directions. Pour half of batter into prepared pan. Bake until top appears dry and cake is almost done, about 15 minutes. Pour caramel mixture evenly over cake. Sprinkle 1 cup pecans and chocolate chips over caramel. Pour remaining batter over filling. Sprinkle with remaining pecans. Bake until toothpick inserted into top half of cake comes out clean, about 30 minutes. Cool cake completely.

EASY TURTLE SNACK CAKE

Steps:

• NOTE: Any brand of dark chocolate or devil's food cake mix can be used. Just adjust the amount of water, eggs and vegetable oil to the amount called for on the back of box of your brand cake mix.
• Preheat oven to 350 degrees. Grease 13x9 inch pan.
• Prepare cake mix according to package directions. Stir in pecans, chocolate chips and vanilla. Pour into prepared pan. Drizzle 1/2 cup caramel topping over batter and swirl into batter with knife.
• Bake 30-35 minutes or until cake begins to pull away from the sides of pan and toothpick inserted in center of cake comes out clean.
• Cool on wire rack. Serve while slightly warm. Garnish each serving with additional chopped nuts and caramel topping.