4.5 from 402 votes
Chocolate Turtle Cake
Chocolate Turtle Cake layers moist devil's food cake with a rich mix of sweetened condensed milk and caramel filling. The cake is pierced with holes to soak up this luscious mixture before topping with whipped topping, pecans, chocolate chips, and additional caramel, resulting in a decadent dessert with a blend of creamy, nutty, and chocolate flavors. This dessert is suitable for special occasions or any time you want a rich chocolate treat with a gooey texture.
Prep Time
10 mins
Cook Time
25 mins
Chill Time
2 hrs
Total Time
2 hrs 35 mins
Servings:
16
servings
Calories:
261 kcal
Course:
Cake
Cuisine:
American
Ingredients
- 1 (15.25 ounce) devil’s food chocolate cake mix box
- 1 (14 ounce) sweetened condensed milk can
- 1 (12 ounce) caramel sundae topping jar
- 1 (8 ounce) whipped topping thawed (I used fat-free, container
- ½ cup pecans chopped, Fisher brand
- ½ cup chocolate chips full-size okay, mini, semi-sweet
- ⅓ cup caramel sauce or as desired (homemade or store-bought, or regular caramel sauce okay, salted
Instructions
- 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.
- Slowly pour the sweetened condensed milk and caramel mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
- Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
- Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle the pecans and chocolate chips, cover cake, and refrigerate for at least 2 hours (overnight is best).
- Evenly drizzle the salted caramel sauce before slicing and serving.
Cup of Yum
Notes
- You can substitute the chocolate cake mix with your own devil's food cake recipe if desired.
- Store the cake covered in the refrigerator for up to five days to maintain freshness.
- When baking the cake, check a few minutes before the package time to prevent overdrying, as ovens vary.
Nutrition Information
Serving
1serving
Calories
261kcal
(13%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
(29%)
Cholesterol
15mg
(5%)
Sodium
104mg
(4%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 261
% Daily Value*
| Serving | 1serving | |
| Calories | 261kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 15mg | 5% |
| Sodium | 104mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.