Why You’ll Love This Recipe

This Turtle Caramel Cake is pure indulgence in every bite. Rich German chocolate cake layers are baked around a gooey homemade caramel filling, then loaded with crunchy pecans and melty chocolate chips. It’s the perfect combination of sweet, salty, soft, and crunchy—making it an instant crowd-pleaser for holidays, potlucks, or anytime you want a truly decadent dessert.

Preparation and Cooking Time

Prep Time: 15 minutes
Baking Time: 35 minutes
Total Time: About 50 minutes
Servings: 12–15 slices
Calories: Approximately 450–500 kcal per slice

Ingredients Overview

This recipe uses a convenient cake mix as the base, paired with a homemade caramel filling made from caramels, butter, and evaporated milk. Pecans and chocolate chips give it that classic “turtle” flavor that’s rich, nutty, and irresistibly gooey.

Ingredients

For the Cake

• 1 box (18 oz) German chocolate cake mix
• 1 ⅓ cups water (or amount listed on cake mix box)
• ⅓ cup oil (or amount listed on cake mix box)
• 3 eggs (or amount listed on cake mix box)

For the Turtle Filling

• 1 (14 oz) bag caramels, unwrapped
• ½ cup evaporated milk
• ¾ cup butter, melted

For the Topping

• 1 cup chocolate chips
• 2 cups pecans (1 cup for the middle, 1 cup optional for garnish)

Tools You’ll Need

• 9×13-inch baking pan
• Mixing bowls
• Saucepan or double boiler
• Spatula
• Measuring cups and spoons

Additions and Variations

Flavor Enhancements

• Add a pinch of sea salt to the caramel for a salted turtle version
• Drizzle extra caramel sauce on top after baking

Nut Options

• Swap pecans for walnuts if preferred
• Lightly toast the pecans for extra depth of flavor

Chocolate Choices

• Use dark chocolate chips for a richer taste
• Mix milk and semi-sweet chocolate chips together

Step-by-Step Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Prepare the German chocolate cake mix according to the package directions using the water, oil, and eggs.

Bake the First Layer

Pour half of the prepared cake batter into a greased 9×13-inch baking pan. Spread evenly and bake for 15 minutes. Remove from the oven and allow it to cool slightly.

Make the Caramel Filling

While the cake cools, place the caramels, evaporated milk, and melted butter into a double boiler or saucepan over low heat. Stir constantly until the mixture is fully melted, smooth, and creamy.

Assemble the Layers

Pour the warm caramel mixture evenly over the partially baked cake layer. Sprinkle 1 cup of pecans and all of the chocolate chips evenly over the caramel.

Add the Final Cake Layer

Carefully spoon and spread the remaining cake batter over the caramel and toppings, covering as evenly as possible.

Finish Baking

Return the pan to the oven and bake for an additional 20 minutes, or until the top is set and a toothpick inserted near the edge comes out mostly clean.

Cooling and Serving

Allow the cake to cool for at least 20–30 minutes before slicing. The caramel will thicken as it cools, creating that signature gooey turtle center.

Serving Suggestions

Serve warm for extra gooey caramel, or at room temperature for cleaner slices. This cake pairs perfectly with vanilla ice cream, whipped cream, or an extra drizzle of chocolate or caramel sauce.

Storage Tips

Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat individual slices slightly to bring back the gooey caramel texture.

---

• Author: Sophia

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

For the Cake

• • 1 box (18 oz) German chocolate cake mix

• • 1 ⅓ cups water (or amount listed on cake mix box)

• • ⅓ cup oil (or amount listed on cake mix box)

• • 3 eggs (or amount listed on cake mix box)

For the Turtle Filling

• • 1 (14 oz) bag caramels, unwrapped

• • ½ cup evaporated milk

• • ¾ cup butter, melted

For the Topping

• • 1 cup chocolate chips

• • 2 cups pecans (1 cup for the middle, 1 cup optional for garnish)

---

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Prepare the German chocolate cake mix according to the package directions using the water, oil, and eggs.

Bake the First Layer

Pour half of the prepared cake batter into a greased 9×13-inch baking pan. Spread evenly and bake for 15 minutes. Remove from the oven and allow it to cool slightly.

Make the Caramel Filling

While the cake cools, place the caramels, evaporated milk, and melted butter into a double boiler or saucepan over low heat. Stir constantly until the mixture is fully melted, smooth, and creamy.

Assemble the Layers

Pour the warm caramel mixture evenly over the partially baked cake layer. Sprinkle 1 cup of pecans and all of the chocolate chips evenly over the caramel.

Add the Final Cake Layer

Carefully spoon and spread the remaining cake batter over the caramel and toppings, covering as evenly as possible.

Finish Baking

Return the pan to the oven and bake for an additional 20 minutes, or until the top is set and a toothpick inserted near the edge comes out mostly clean.