Description
A rich, gooey, and beginner-friendly Chocolate Turtle Cake made with Devil’s Food cake mix, caramel, sweetened condensed milk, whipped topping, and crunchy pecans.
Ingredients
Scale
- 1 box Devil’s Food Chocolate Cake Mix (15.25 oz)
- 1 can Sweetened Condensed Milk (14 oz)
- 1 jar Caramel Sundae Topping (12 oz)
- 1 container Whipped Topping, thawed (8 oz)
- 1/2 cup Chopped Pecans
- 1/2 cup Mini Semi-Sweet Chocolate Chips
- 1/3 cup Salted Caramel Sauce
Instructions
- Preheat oven to 350°F and prepare a 9×13-inch pan by lining it with foil and spraying it lightly with cooking oil.
- Prepare the cake mix according to package instructions and pour into the pan.
- Bake as directed, but begin checking for doneness 3–5 minutes early using a toothpick.
- While the cake bakes, mix sweetened condensed milk and caramel topping in a bowl until smooth.
- Once the cake is baked, use the blunt end of a wooden spoon to poke about 60 holes evenly across the cake.
- Slowly pour the caramel and milk mixture over the cake, letting it soak in.
- Refrigerate the cake for 10 minutes to set.
- Spread the whipped topping evenly over the chilled cake.
- Sprinkle chopped pecans and chocolate chips on top.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Before serving, drizzle with salted caramel sauce.
Notes
- Don’t over-pour the caramel-milk mixture in one spot to avoid sogginess.
- Let the cake cool slightly before adding whipped topping to avoid melting.
- Use chopped walnuts or coconut flakes as a substitute for pecans.
- Best served slightly chilled or after sitting at room temperature for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg