Turtle Cake Recipes

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TURTLE BUNDT CAKE



Turtle Bundt Cake image

The beauty of the bundt is how easy and impressive it can be all at the same time! This one is no exception--a chocolate cake with caramel, pecans, and the surprise ingredient, chocolate pudding, mixed in for extra moistness, baked and topped with buttery caramel sauce, a rich chocolate glaze and chopped pecans completes this beautiful cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 box (4-serving size) Jell-O™ chocolate-flavor instant pudding & pie filling mix
1 cup water
1/2 cup vegetable oil
1/4 cup caramel topping
4 eggs
3/4 cup chopped pecans
3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
1/4 cup caramel topping
1/4 cup coarsely chopped toasted pecans

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat cake mix, dry pudding mix, water, oil, 1/4 cup caramel topping and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
  • Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Transfer cake to serving platter. In small microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until thin enough to pour over cake. Pour over cake. Refrigerate about 30 minutes or until chocolate is set.
  • When ready to serve, pour 1/4 cup caramel topping over chocolate frosting; sprinkle with 1/4 cup pecans. Store loosely covered at room temperature.

Nutrition Facts : Calories 330, Carbohydrate 41 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 26 g, TransFat 0 g

CHOCOLATE TURTLE CAKE



Chocolate Turtle Cake image

This is a very rich and sinful desert that is quick and easy to make. A recipe passed on to me by my mother.

Provided by Just Cher

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 ounce) box German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (14 ounce) bag caramels
1/2 cup evaporated milk
3/4 cup melted butter
2 cups pecans
1 cup chocolate chips

Steps:

  • Prepare cake mix as directed.
  • Pour 1/2 of the batter in a 13x9 inch pan.
  • Bake at 350 for 15 minutes.
  • Remove and let cool.
  • In a double boiler, add caramels, milk and butter and stir constantly till melted.
  • Pour melted caramel over cooling cake.
  • Sprinkle on top 1 cup of pecans& chocolate chips.
  • Pour remaining batter on top and bake for an additional 20 minutes.
  • Enjoy.

TURTLES® CAKE II



Turtles® Cake II image

Chocolate cake with a gooey caramel, pecan filling.

Provided by K. Casler

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 24

Number Of Ingredients 12

1 (18.25 ounce) package German chocolate cake mix without pudding
14 ounces individually wrapped caramels
½ cup evaporated milk
¾ cup butter
1 cup semisweet chocolate chips
1 cup chopped pecans
2 (1 ounce) squares unsweetened chocolate
2 tablespoons butter
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 ½ cups confectioners' sugar
3 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  • Prepare cake mix according to package directions and pour 1/2 of the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
  • In a saucepan melt caramels, 3/4 cup of the butter or margarine, and evaporated milk, pour over baked cake. Sprinkle chocolate chips and chopped pecans over caramel mixture. Pour remaining cake batter on top and bake for 20 minutes at 350 degrees F (175 degrees C). Cool and frost.
  • To Make Frosting: Melt 2 tablespoons of the butter or margarine and the unsweetened chocolate together. Remove from heat and add the corn syrup, vanilla, confectioner's sugar, and milk, mix well and use to frost cooled cake.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 45 g, Cholesterol 20.6 mg, Fat 16.3 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 7.7 g, Sodium 253.9 mg, Sugar 33.1 g

TURTLES® CAKE I



Turtles® Cake I image

Chocolate cake with melted caramels, nuts, and chocolate chips in the middle.

Provided by Debbie

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package German chocolate cake mix
14 ounces individually wrapped caramels
1 (5 ounce) can evaporated milk
¾ cup butter
1 cup chopped pecans
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 35.5 g, Cholesterol 18.1 mg, Fat 14.1 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6.3 g, Sodium 246.3 mg, Sugar 25.7 g

CHOCOLATE TURTLE CAKE



Chocolate Turtle Cake image

We created this decadent chocolate cake showcasing a creamy caramel layer and rich ganache. A small slice goes a long way to satisfy a sweet tooth.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 3h20m

Yield 16 servings.

Number Of Ingredients 34

1 cup dark baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/4 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
CARAMEL LAYER:
1 teaspoon butter
1 cup chopped pecans
1/2 cup plus 1 tablespoon sugar
1/2 cup plus 1 tablespoon packed brown sugar
1 cup heavy whipping cream, divided
1/2 cup dark corn syrup
6 tablespoons butter, cubed
GANACHE LAYER:
1 teaspoon butter
1 cup chopped pecans
1 cup dark chocolate chips
2/3 cup heavy whipping cream
FROSTING:
2 ounces unsweetened chocolate, chopped
1/3 cup dark chocolate chips
4 cups confectioners' sugar
3/4 cup butter, softened
1/4 cup milk
1 tablespoon dark baking cocoa
1 teaspoon vanilla extract
GARNISHES:
Chocolate curls or other decorations

Steps:

  • Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For caramel layer: Line a 9-in. round pan with foil and grease the foil with butter. Sprinkle with pecans; set aside., In a large heavy saucepan, combine the sugar, brown sugar, 1/2 cup cream, corn syrup and butter. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 5 minutes. Gradually stir in remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes., Remove from the heat. Quickly pour into prepared pan (do not scrape saucepan). Cool., For ganache layer: Line a 9-in. round pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with pecans; set aside. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Pour over pecans. Cool to room temperature; chill until set., For frosting: In a microwave, melt unsweetened chocolate and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat the confectioners' sugar, butter, milk, cocoa and vanilla until smooth; beat in melted chocolate., To assemble cake: Place one cake layer on a serving plate; remove foil from caramel and place on top. Top with another cake layer; remove foil from ganache and place on top. Top with remaining cake layer. Frost top and sides of cake. Garnish as desired.

Nutrition Facts : Calories 1138 calories, Fat 59g fat (32g saturated fat), Cholesterol 153mg cholesterol, Sodium 483mg sodium, Carbohydrate 152g carbohydrate (118g sugars, Fiber 4g fiber), Protein 10g protein.

TURTLE CAKE



Turtle Cake image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 26

1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 egg white
1 tablespoon water
1 pound pecan halves
1 3/4 cups all-purpose flour
1 cup white sugar
1/4 cup black cocoa
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
1/4 cup canola oil
2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1 cup hot instant coffee
4.2 ounces pasteurized egg whites
1 pound powdered sugar
2 pounds (8 sticks) unsalted butter, softened
2 tablespoons vanilla extract
8 ounces butterscotch caramel (see Cook's Note)
300 milliliters heavy whipping cream
600 grams dark chocolate, chopped

Steps:

  • For the candied pecans: Preheat the oven to 250 degrees F. Whisk the sugar, cinnamon and salt together in a bowl. In a separate bowl, whisk the egg white and water together until frothy. Toss the pecans in the egg white mixture, then add the sugar mixture and toss until the pecans are evenly coated. Spread the coated pecans on a baking sheet. Bake, stirring every 15 minutes, until the pecans are evenly browned, 1 hour.
  • For the cake: Preheat the oven to 350 degrees F. Cut two 8-inch parchment circles and use to line the bottoms of two 8-inch cake pans.
  • In a large mixing bowl, whisk together the four, white sugar, black and Dutch-process cocoa powders, baking powder, baking soda and salt. Add the buttermilk, brown sugar, oil, vanilla and eggs; beat with an electric mixer on medium speed for 2 minutes. Whisk in the hot coffee until completely incorporated--the batter will be quite thin.
  • Pour the batter into the prepared pans. Bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool for 10 minutes, then slide an offset spatula around the edge of the pans and flip out the cakes. Cool on a rack for another 30 minutes.
  • For the buttercream: Combine the egg whites and powdered sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes. (This helps dissolve all the sugar and prevents that grainy texture you often get with American buttercreams.) You will now have what looks like a really runny royal icing. Make sure your butter is soft. Set the mixer to medium and gradually add the butter, scraping down the bowl occasionally. Add the vanilla extract. Beat for 10 minutes on medium. Swirl in the butterscotch caramel.
  • For the ganache: Heat the cream in a microwave just until boiling, 2 to 3 minutes. Pour the cream over the chocolate and allow to sit for 1 minute. Stir until the ganache is silky smooth--it look a bit curdled at first but will eventually come together. Leave the ganache on the counter to cool until it has reached the consistency of peanut butter. At this point it is ready to be used to frost the outside of the cake. (Makes 2 cups.)
  • To assemble the cake: Remove the parchment paper from the bottoms of cakes. Split the cakes in half horizontally with a serrated knife (to make four layers). Place one layer on a serving platter. Spread a generous 3/4 cup buttercream over the layer to within 1/2 inch of the edge. Sprinkle 3 to 4 tablespoons candied pecans over the buttercream. Place a second cake layer over the first and repeat witht the buttercream and pecans. Continue with a third layer. Top the cake with the final layer and gently frost the outside with ganache.

CHOCOLATE TURTLE POKE CAKE RECIPE BY TASTY



Chocolate Turtle Poke Cake Recipe by Tasty image

Here's what you need: freshly made chocolate cake, can of dulce de leche, can of chocolate frosting, chopped pecans, mini chocolate chips, caramel syrup

Provided by Matthew Johnson

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 6

1 freshly made chocolate cake, prepared from scratch or using a packaged mix
14 oz can of dulce de leche, warmed
16 oz can of chocolate frosting
½ cup chopped pecans
½ cup mini chocolate chips
caramel syrup, to taste

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!

Nutrition Facts : Calories 421 calories, Carbohydrate 74 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, Sugar 55 grams

TURTLE CAKE



Turtle Cake image

I found this on the back of a cake mix box. I liked this recipe because it didn't require a German Chocolate Cake base. It's easy to prepare and seems like you spent a lot more prep time than you actually did. ;)

Provided by Chicagopm

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 8

1 (18 ounce) box chocolate cake mix
3 eggs (see cake mix box for exact quantity)
1/2 cup vegetable oil (see cake mix box for exact amount)
1 1/2 cups water (see cake mix box for exact amount)
1 cup chopped pecans
1 (14 ounce) package caramels
1/2 cup evaporated milk
1 cup semi-sweet chocolate chips

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.

LAYERED TURTLE CHEESECAKE



Layered Turtle Cheesecake image

After receiving a request for a special turtle cheesecake and not finding a good recipe, I created my own. Everyone is thrilled with the results and this cheesecake remains a favorite at the coffee shop where I work. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 20

1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter, cubed
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans
GANACHE:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Additional caramel ice cream topping, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust., In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight., For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. , Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.

Nutrition Facts : Calories 664 calories, Fat 46g fat (25g saturated fat), Cholesterol 182mg cholesterol, Sodium 330mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 2g fiber), Protein 11g protein.

CAFE LATTE'S TURTLE CAKE



Cafe Latte's Turtle Cake image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 1 (9-inch, 3 layer) cake

Number Of Ingredients 15

1 egg
2/3 cup vegetable oil
1 cup buttermilk
2 cups all-purpose flour
1 3/4 cups sugar
1/2 cup good-quality cocoa
1 tablespoon baking soda
1 teaspoon salt
1 cup hot coffee
1/2 cup milk
1 cup sugar
6 tablespoons butter
2 cups good-quality semisweet chocolate chips
3/4 cup caramel
1 1/2 cups pecans, toasted

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.

CHOCOLATE TURTLE CAKE



Chocolate Turtle Cake image

No wonder this is a bake sale winner! Devil's food cake sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 20

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 oz) semisweet chocolate chips (1 cup)
Ice cream or Whipped cream, if desired
Caramel and chocolate toppings, if desired
Chopped pecans, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
  • Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
  • Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g

TURTLE CAKE



Turtle Cake image

This turtle cake is a little different than those already posted. My love of sweetened condensed milk inspired me to try it for this recipe many years ago. This has been a favorite at club and family get togethers since.Hope you like this version. Enjoy!

Provided by Pat Duran

Categories     Chocolate

Time 35m

Number Of Ingredients 7

CAKE:
18 oz pkg. german chocolate cake mix
1/2 c butter
14 oz sweetened condensed milk
16 oz pkg, caramels, i prefer kraft caramels
12 pkg semi-sweet chocolate chips
1 c chopped pecans

Steps:

  • 1. Heat oven to 350^. Spray cake pan ( 9x13-inch) with non stick spray. Set aside. --- Mix cake as directed on package. Spread 1/2 of the cake batter in the baking pan and bake for 20 minutes. Let cool.
  • 2. While this is cooling; put in a saucepan the caramels, butter and sweetened condensed milk and cook over low heat until blended and caramels have melted, stirring continuously.
  • 3. After cake has cooled; spread caramel mixture over cake evenly. Top with a sprinkling of the chocolate chips and 1/2 the nuts.
  • 4. Cover all with the remaining cake batter, spreading to cover. Sprinkle top with chocolate chips and nuts. Bake for 20 minutes. Do the toothpick test. When cake has cooled on wire rack cut into small pieces= very rich, oh so good with a scoop of vanilla bean ice cream!

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CHOCOLATE TURTLE CAKE (EASY POKE CAKE RECIPE!) - AVERIE COOKS
2019-06-04  · Chocolate Turtle Cake. Prep Time 10 minutes. Cook Time 25 minutes. Chill Time 2 hours. Total Time 2 hours 35 minutes. This decadent poke cake is topped with whipped topping, salted …
From averiecooks.com
4.5/5 (46)
Total Time 2 hrs 35 mins
Category Cakes & Cupcakes
Calories 261 per serving
  • Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
  • Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (I find my cakes are done about 3 to 5 minutes faster than the box directions and if baked as long as indicated, I find the cake is too dry but bake as necessary).
  • While the cake bakes add the sweetened condensed milk and caramel topping to a medium bowl and stir to combine; set aside.
  • Remove cake from the oven when it’s done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.
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TURTLE CAKE RECIPE | MYRECIPES
2003-11-24  · Step 1. Spoon batter evenly into 3 greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a …
From myrecipes.com
5/5 (6)
Servings 12
  • Spoon batter evenly into 3 greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on a wire rack.
  • Place 1 cake layer on a serving platter; spread top with 1 cup Caramel Filling, and sprinkle with 1/3 cup chopped pecans. Repeat procedure with remaining cake layers. Spread Chocolate Ganache evenly around sides of cake.
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FISHER NUTS | RECIPE | PECAN TURTLE CAKE
2020-05-20  · Pipe 6 swirls in a circle onto the top of the cake leaving a 1-inch border with no frosting. Place pecan halves between the swirls and fill the center with the turtle candies. Refrigerate the cake …
From fishernuts.com
Servings 12
Category Desserts,Pecans
  • Caramel Glaze: Combine caramels and milk in a medium microwavable bowl. Microwave on HIGH for 1 to 1½ minutes, stirring every 30 seconds until the caramels are melted and mixture is smooth. Set aside to cool while preparing the frosting.
  • Frosting: Beat sugar, butter, ⅓ cup milk and vanilla together in the bowl of an electric mixer fitted with the paddle attachment on low speed until the mixture comes together. Increase speed to medium until fluffy, adding addition milk if needed to reach a spreading consistency.
  • Assembly: Coarsely chop ½ cup of pecan halves that will be used for Garnish, set aside. Place one cake layer, parchment removed, bottom side down on a serving platter. Top with about 1 cup of frosting. Spread ¼ cup caramel glaze on top, leaving a 1-inch border and sprinkle with the chopped pecan halves.
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TURTLE CAKE - THE SOUTHERN LADY COOKS - EASY RECIPE
2020-01-29  · This recipe for Turtle Cake has been around for a while but seems to always be a hit at my house when I make it. Serve it with some vanilla ice cream on top for a great dessert for friends and …
From thesouthernladycooks.com
Reviews 2
Category Dessert
Cuisine American
Estimated Reading Time 3 mins
  • Mix the cake mix according to package directions then add 1/2 cup of the evaporated milk and the butter using mixer.
  • Pour 1/2 of the cake mixture or about 2 1/2 cups into a 9 x 13 baking pan sprayed with cooking spray. Bake this in a preheated 350 degree oven for 10 minutes.
  • While the cake is baking melt the caramels along with the other 1/2 cup of evaporated milk either on top of the stove or in the microwave. It takes about 2 1/2 to 3 minutes to melt in the microwave and take out every minute and stir.
  • Pour the melted caramels over the cooked cake and sprinkle on chocolate chips and nuts. Pour the rest of the cake mix on top of the caramels, chips and nuts and put back in oven for 35 more minutes.
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EASY CHOCOLATE TURTLE CAKE RECIPE - THE SPRUCE EATS
2005-01-29  · Butter and flour a 13 x 9 x 2-inch baking pan. In a bowl combine the cake mix, butter, water, oil and 1/2 can of the sweetened condensed milk. Beat until well blended. Divide the batter; pour half (roughly 2 to 2 1/2 cups) of the batter into another bowl and set aside. Pour the remaining half of the batter into the prepared baking pan.
From thespruceeats.com
4/5 (43)
Total Time 1 hr 5 mins
Category Dessert, Cake
Calories 434 per serving
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TURTLE CAKE - RECIPE | COOKS.COM
Home > Recipes > Cakes > Turtle Cake. Printer-friendly version. TURTLE CAKE : 1 pkg. Kraft caramels 1 can Eagle brand milk 1 c. chopped pecans 1 German chocolate cake mix 3 eggs 1/2 c. oil 1 cube butter, melted 1 c. water. Heat oven to 350 degrees. In double boiler melt caramels with 1/2 can of Eagle Brand milk; keep hot and add 1 cup chopped pecans. Set aside. Keep warm. Mix cake mix, eggs ...
From cooks.com
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TURTLE CARAMEL CAKE RECIPE!!! – RECIPES IDEAS
2021-06-12  · First, the oven must be preheated to 350°F (175°C). Then grease a 9″ x 13″ skillet with a little bit of fat. Use the package directions when preparing the cake batter and pour half of the batter into the prepared pan. Now, bake for 15 minutes at 350°F (175°C). Melt the caramel, 3/4 cup of butter or margarine and evaporated milk in a ...
From recipes-ideas.com
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Top Asked Questions

What's the best way to make a turtle cake?
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.
How long do you bake a chocolate turtle cake?
Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes.
How to make chocolate turtle cake with cream cheese frosting?
Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside.
What kind of cake is chocolate turtle poke?
Chocolate Turtle Poke Cake is a moist chocolate cake with holes poked in, then covered with caramel sauce, chocolate frosting, pecans, chocolate chips and more caramel sauce. If you're a chocolate turtle candy fan, this is the cake for you!

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