Best 12 Turtle Nut 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 BUNDT CAKE

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.

TYROLEAN NUT CAKE (TIROLER NUSSKUCHEN)

Steps:

• Grease a fluted tube pan (such as Bundt®) generously with butter and sprinkle with bread crumbs. Turn pan so bread crumbs are evenly distributed. Preheat the oven to 375 degrees F (190 degrees C).
• Beat butter using an electric mixer on high speed for a few minutes until foamy. Add eggs, 1 at a time, beating well after each addition. Add sugar and vanilla sugar in batches. Beat batter for a few minutes until mixture is light and foamy. Mix in white wine.
• Combine flour, cinnamon, baking powder, and salt in a bowl. Mix flour mixture into egg mixture quickly on low speed. Fold in hazelnuts and chocolate chips. Pour batter into the prepared baking pan and level with the back of a spoon.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

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.

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.

TURTLE CAKE

Steps:

• Mix cake as directed on package.
• Add in 1/2 cup eagle brand milk.
• Pour 1/2 of batter in a 13X9 pan and bake 10 minutes at 350*.
• Let cool 5 minutes.
• While cake is baking, melt caramels, butter and remainder of milk in double boiler.
• Pour over cool cake and sprinkle with chips and nuts.
• Pour remainder of batter over caramel, bake 25-30 minutes 350F degrees.

SPECIAL TURTLE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray the bottom and sides of two 8-inch round aluminum cake pans with nonstick cooking spray.
• In a large mixing bowl, combine the eggs, oil, 8 ounces water, buttermilk, vanilla, sugar, flour, cocoa powder, baking soda, baking powder and salt. Whisk by hand until completely smooth. Scrape down the sides of the bowl and whisk once more to ensure no lumps.
• Pour the cake batter into the prepared cake pans. Bake until the cakes are firm and a toothpick inserted into the center comes out clean, 18 to 22 minutes.
• For the meringue frosting: Mix the sugar with about 1 cup water in a medium saucepan. Place over medium-high heat and bring to a boil.
• Meanwhile, whip the egg whites in a stand mixer until they just reach medium peaks. Adjust to low speed and leave running.
• Continue cooking the sugar until it reaches the soft-boil stage--the bubbles on the surface will start to pop more often but the sugar should not change color and caramelize.
• Adjust the mixer to high speed and slowly pour the cooked sugar into the whipped egg whites. Gradually add the butter, whipping until smooth. (Makes 28 ounces.)
• For the ganache: Bring the cream to a simmer in a saucepan, and then stir in the chocolate and cayenne. (Makes 3/4 cup.)
• For the turtle filling: Combine the sugar in a large saucepot and mix with just enough water until it resembles wet sand. Bring to a boil and cook until the mixture begins to caramelize.
• Allow the sugar to cook until it reaches a dark brown color. As soon as it JUST starts to smoke, remove from the heat and immediately add the cream, CAREFUL, the mixture will boil and bubble and is very hot. Once all the cream is added, whisk the mixture and then add the butter, whisking until fully incorporated.
• Toast the pecans in a 425-degree oven for 10 minutes, and sprinkle with salt as soon as they come out. Mix the pecans into the caramel and let cool to room temperature. (Makes 1 pound.)
• To assemble the cake: Slice the cakes in half horizontally to make 4 even cake layers. Pipe a ring of frosting around the edge of one of the bottom layers and fill the center with turtle filling--the buttercream ring will prevent the turtle filling from oozing out the sides of the cake.
• Spread a thin layer of ganache on top of the turtle filling and repeat with the remaining cake layers.
• Frost the entire cake as desired with the frosting.

TURTLE CAKE

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.

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.

CHOCOLATE TURTLE POKE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine cake mix, eggs, water and vegetable oil until well-combined.
• Once the batter is fully mixed, add the 1 cup of chocolate chips.
• Spray a 9x13 pan with non-stick cooking spray, and spread batter evenly about in pan.
• Bake for about 25-30 minutes or until the cake is cooked all the way through but not burned.
• Once the cake is done cooking, take out and let cool for about 1 hour.
• Once the cake has cooled, poke holes in the cake about every 1-2 inches (I used the round end of a bottom wooden spoon).
• Pour the chocolate and caramel sauce over the holes, and on top of the cake.
• Refrigerate for about 1 hour
• In a separate bowl, combine cream cheese, cool whip, powdered sugar, and vanilla with a hand mixer, until it is a smooth creamy texture.
• Pour the cream cheese mixture over the cake and spread evenly.
• Drizzle the melted caramel and chocolate over the frosting.
• Sprinkle with mini chocolate chips and pecans.
• Refrigerate until ready to serve.