Best 14 Turtle Cake From Scratch Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

The turtle cake is a delicious, decadent dessert that is perfect for any occasion. With its rich, chocolatey flavor and gooey caramel center, it's sure to be a hit with everyone who tries it. But what if you don't have a turtle cake mix on hand? No problem! You can easily make your own turtle cake from scratch with a few simple ingredients. In this article, we'll provide you with a step-by-step recipe for making a delicious turtle cake from scratch, so you can enjoy this classic dessert anytime you want.

Here are our top 14 tried and tested recipes!

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.

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

TURTLE CAKE FROM SCRATCH



Turtle Cake from Scratch image

This is a Turtle Cake recipe that makes the cake "from scratch" instead of using a box mix. It's a little time consuming but it is well worth it!

Provided by QueenJellyBean

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 14

2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1 tablespoon vanilla
2/3 cup unsweetened cocoa
1/4 teaspoon baking soda
2/3 cup margarine, softened
3 large eggs
1 1/2 cups milk
1 (14 ounce) bag caramels
5/8 cup canned milk
2 cups chocolate chips, divided
2 cups pecans, chopped, divided

Steps:

  • Combine all dry ingredients (except sugar); set aside.
  • Beat butter, sugar, eggs and vanilla until fluffy.
  • Gradually add flour mixture alternately with milk (not canned milk), just until blended.
  • Spread half of the batter in a greased and floured 9x13 pan. bake for 12-14 minutes in a 350°F oven.
  • Heat caramels and canned milk. Melt.
  • Pour caramel mixture over cake, spreading to the edges.
  • Sprinkle with 1 cup of chocolate chips and the 1 cup of the chopped pecans.
  • Spoon remaining batter over top, carefully spreading to the edges.
  • Bake at 350°F for 35 minutes.
  • Meanwhile, melt remaining 1 cup of chocolate chips. Spread over cooled cake.
  • Sprinkle with the remaining pecans.
  • I like to serve this with vanilla ice cream or whipped topping.

A CANADIAN FOODIE'S TURTLE CAKE RECIPE



A Canadian Foodie's Turtle Cake Recipe image

Homemade Turtle Cake with Homemade Caramel Filling: A Canadian Foodie Original Recipe transformed from her Cheater Turtle Cake recipe from the late 1980's.

Provided by Valerie Lugonja

Categories     Dessert

Time 2h

Number Of Ingredients 20

1 1/2 cups (360 ml) heavy whipping cream (35-40% butterfat content)
1 cup (200 grams) granulated white sugar
1 cup (210 grams) packed light brown sugar
1/4 cup butter and 1/3 cup butter ((both butter measurements needed))
1 teaspoons kosher salt
1 teaspoons pure vanilla extract
1 ¼ cup of excellent quality chocolate chunks ((I use Callebault))
1 ¼ cup of pecans (, toasted and extra for decorating)
1 ¾ cup flour
¾ cup dark excellent quality cocoa
2 teaspoons baking soda
1 teaspoons baking powder
1 teaspoon kosher salt
1 cup or 200 grams granulated white sugar
1 cup or 210 grams golden brown sugar (, packed)
1 cup buttermilk
2 eggs
1 cup strong double shot espresso (, room temperature)
½ cup cooking oil
1 teaspoon pure vanilla extract

Steps:

  • In a heavy medium sized saucepan, stir together cream, sugars, and salt; place saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon
  • Once mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down sides of saucepan to remove sugar crystals that may have formed
  • Clamp a candy thermometer to side of saucepan; boil without stirring over medium high heat until temperature reaches 245 F (118 degrees C)
  • If sugar crystals form on sides of the pan, wash down with heatproof pastry brush dipped in warm water
  • Remove from heat, stir in vanilla, and 1/4 cup butter
  • Place back on heat; slowly bring to boil again until temperature reaches 245 F (118 degrees C)
  • Add 1/3 cup of butter; melt into mixture; bring to boil, slowly, again until temperature reaches 245 F (118 degrees C)
  • Stir well to combine, and set aside to cool, but do not let solidify: mixture must be pourable when ready to use
  • Preheat the oven to 350ºF; prepare bottom of spring form pan with parchment paper by cutting circle to size, buttering both sides, and lightly flouring inside
  • Measure first 7 ingredients into large mixing bowl: flour, cocoa, BS, BP, salt, and both sugars
  • Stir well to combine dry ingredients; measure remaining ingredients into bowl: buttermilk, eggs, espresso, canola oil, and vanilla
  • Whisk to combine until completely incorporated and lumps are gone; use spatula to scrape down sides of bowl
  • Preheat the oven to 350ºF; prepare bottom of spring form pan with parchment paper by cutting circle to size, buttering both sides, and lightly flouring inside
  • Weigh the first 7 ingredients into TM bowl: flour, cocoa, BS, BP, salt, and both sugars
  • Mix dry ingredients together for 5 seconds speed 0-7
  • Weigh remaining ingredients into TM bowl: buttermilk, eggs, espresso, canola oil, and vanilla
  • Combine all ingredients for 10-15 seconds at speed 0-7; use spatula to scrape down sides of bowl
  • and repeat for 5-10 seconds only, if lumps remain in mixture, scraping down sides again
  • Pour half of cake batter into spring form mold; bake for 15 minutes
  • Surface tension will be taught enough to receive filling:
  • • Cover surface, starting with edges, with chocolate chips, until completely covered by single thin layer (quarter sized middle circle area can be left uncovered)
  • • Cover chocolate chip layer with toasted pecan layer (quarter sized middle circle area can be left uncovered)
  • • Carefully pour caramel mixture over chocolate and nuts, again starting around the edges, slowly moving toward the centre (the most sensitive surface area); ensure layer is completely covered with caramel
  • Pour remaining cake batter into pan in exact manner: starting around edges, slowly moving toward centre (most sensitive surface area); ensure layer is completely covered with caramel
  • Place in oven to finish baking for 45 to 55 more minutes, until cake springs back to touch
  • Cook on wire rack for 30-40 minutes; while still slightly warm (just to touch, but not so warm caramel filling will spill out once spring form is released) gently loosen sides of spring form pan with butter knife and slide cake out of spring form pan
  • Quickly wrap with plastic wrap and return to spring form pan until completely cool
  • parchment strips between cake side and spring form pan and reseal pan
  • Continue to do this all along the side of the pan until parchment strips are mostly between pan and cake;
  • Remove cake from spring form pan; dust with icing sugar or garnish with whole nuts
  • Serve with a sprig of mint and whipping cream

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

Categories     Cake     Chocolate     Nut     Dessert     Bake     Kid-Friendly     Pecan     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 6

1 14-ounce bag caramels
1/2 cup (1 stick) butter
1/2 cup evaporated milk
1 18 1/4-ounce package German chocolate cake mix
2 cups chopped pecans
1 cup chocolate chips

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.

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

TURTLES® CHEESECAKE



Turtles® Cheesecake image

Pecans, caramel and chocolate all wrapped up in a decadent cheesecake batter, what could be better?

Provided by Kevin Ryan

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Yield 12

Number Of Ingredients 10

2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
½ cup white sugar
1 ½ teaspoons vanilla extract
2 eggs
½ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
  • Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
  • Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
  • In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
  • In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.

Nutrition Facts : Calories 670.7 calories, Carbohydrate 63.3 g, Cholesterol 113.5 mg, Fat 44.1 g, Fiber 1.9 g, Protein 10.1 g, SaturatedFat 20.8 g, Sodium 363.2 mg, Sugar 35.3 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.

CHOCOLATE TURTLE CAKE RECIPE - (4.2/5)



Chocolate Turtle Cake Recipe - (4.2/5) image

Provided by Tricia33

Number Of Ingredients 12

1 (18.25 ounce) package German chocolate cake mix without pudding
14 ounces individually wrapped caramels
1/2 cup evaporated milk
3/4 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 1/2 cups confectioners' sugar
3 tablespoons milk

Steps:

  • Preheat oven to 350 degrees Fahrenheit 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 Fahrenheit 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 Fahrenheit. Cool and frost. 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.

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.

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

12 MINUTE TURTLE BUNDT CAKE RECIPE - (4.4/5)



12 Minute Turtle Bundt Cake Recipe - (4.4/5) image

Provided by lisapearce

Number Of Ingredients 8

1 box chocolate cake mix
1 small box instant chocolate pudding mix
2 cups (16 ounce) sour cream
1 cup chocolate chips
3 eggs
Cooking spray
Caramel sauce
Chopped pecans

Steps:

  • In a stoneware bundt pan, grease the inside with cooking spray. Combine cake mix, pudding mix, sour cream, chocolate chips and eggs in a large bowl. Place thick cake batter into the greased stoneware bundt pan. Bake bundt pan in the microwave for 12 minutes. Allow cake to cool and sit for 10 minutes in pan. Invert onto a cake platter when slightly cooled. Top cake with caramel sauce and chopped pecans. This is served great with ice cream!

Tips:

  • Use high-quality chocolate for the best flavor.
  • Make sure the butter and cream cheese are at room temperature before mixing.
  • Do not overmix the batter, as this can result in a tough cake.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting.
  • For a richer flavor, use homemade caramel sauce.
  • If you don't have time to make homemade caramel sauce, you can use store-bought caramel ice cream topping.
  • Top the cake with chopped pecans or walnuts for a crunchy texture.

Conclusion:

Turtle cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor, gooey caramel filling, and crunchy pecans, this cake is sure to be a hit. Whether you are serving it at a party or enjoying it at home with your family, turtle cake is sure to please everyone.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #desserts     #easy     #cakes     #dietary     #4-hours-or-less

Related Topics