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Box Mix Turtle Cake

A cozy, chocolate-caramel hug in every bite, this easy-to-make turtle cake is perfect for weeknight desserts or holiday gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box German chocolate cake mix
  • 3 pieces eggs (per cake mix directions) Use room-temperature eggs for easier blending.
  • 1/2 cup vegetable oil (per cake mix directions)
  • 1/2 cup water (per cake mix directions)
  • 16 ounces chocolate frosting
For the caramel filling
  • 1 bag Kraft caramels
  • 1 stick butter Use unsalted butter to control salt.
  • 1/4 cup evaporated milk
  • 12 ounces semi-sweet chocolate chips
  • 1 cup pecans Lightly toast for extra aroma.

Method
 

Preparation
  1. Preheat the oven to 350°F and spray a 9×13-inch pan with non-stick spray.
  2. Mix the cake batter following the box directions using eggs, oil, and water; stir until smooth and slightly glossy.
  3. Pour half the batter into the prepared pan and smooth the top; bake for 15 minutes until edges look set and a toothpick comes out with a few moist crumbs.
Making the Caramel
  1. Melt the caramels, butter, and evaporated milk in a medium saucepan over medium heat, stirring constantly.
  2. Heat until the sauce is shiny and thick enough to coat a spoon.
Assembly
  1. Pour the warm caramel evenly over the partially baked cake; you should hear a soft sizzle and see the caramel settle into the cake’s nooks.
  2. Sprinkle chocolate chips and pecans over the caramel layer, pressing lightly so they nestle in.
  3. Dollop and spread the remaining batter over the topping as evenly as you can — some ripples are fine.
  4. Return the pan to the oven and bake another 20 minutes, until the center springs back and a toothpick shows just a few moist crumbs.
  5. Let the cake cool completely; then spread the chocolate frosting on top in an even layer.

Notes

For a simple variation, stir a teaspoon of instant espresso powder into the batter for a deeper chocolate note. Store covered for up to 4 days in the fridge or wrap tightly and freeze up to 2 months.