Turtle Caramel Cake
For the Caramel-Pecan Layer
1 (11 oz / 312g) bag caramel bits (like Kraft or Werther’s)
¾ cup (1½ sticks / 170g) unsalted sweet cream butter, melted
½ cup (120ml) evaporated milk
2 cups (200g) chopped pecans, lightly toasted (see tip below)
1 cup (175g) semi-sweet chocolate chips
For the Cake
1 (18.25 oz) box German chocolate cake mix (any brand)
3 large eggs, room temperature
⅓ cup (80ml) canola oil (or vegetable oil)
1 cup (240ml) whole milk
For the Finish
1 container (about 16 oz) chocolate fudge frosting
Extra chocolate chips and chopped pecans, for topping (optional)
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with nonstick cooking spray—no need to flour.
2. Make the Cake Batter
In a large bowl:
Combine cake mix, eggs, oil, and milk.
Beat with a hand mixer on medium speed 1–2 minutes, until smooth and well blended.
No lumps? Scrape down the bowl halfway through.
3. Bake the First Layer
Pour half of the batter into the prepared pan and spread evenly.
Bake 15 minutes, until set but not fully cooked.
Remove from oven—leave oven on.
4. Make the Turtle Filling
While cake bakes:
In a saucepan over medium heat:
Combine caramel bits, evaporated milk, and melted butter.
Stir constantly 3–5 minutes, until smooth, creamy, and fully melted.
Remove from heat.
Stir in pecans and 1 cup chocolate chips.
5. Assemble the Layers
