Chocolate Turtle Cake
This Chocolate Turtle Cake is rich, moist, and decadently topped with gooey caramel, creamy whipped topping, chocolate chips, and crunchy pecans. It’s a crowd-pleasing dessert that’s as easy as it is indulgent — perfect for parties, potlucks, or whenever you're craving something sweet and special.
Ingredients
- 1 box 15.25 oz Devil’s Food chocolate cake mix
- 1 can 14 oz sweetened condensed milk
- 1 jar 12 oz caramel sundae topping
- 1 container 8 oz whipped topping, thawed
- ½ cup chopped pecans
- ½ cup mini semi-sweet chocolate chips
- ⅓ cup salted caramel sauce
Instructions
- Prepare the chocolate cake mix as directed on the box using a 9x13-inch baking pan. Let it cool completely.
- Once cooled, poke holes all over the cake using the handle of a wooden spoon or fork.
- Pour sweetened condensed milk over the cake, letting it soak into the holes.
- Spread caramel sundae topping evenly over the cake.
- Chill the cake in the refrigerator for 1 hour.
- Spread whipped topping over the caramel layer.
- Sprinkle chopped pecans and mini chocolate chips on top.
- Drizzle salted caramel sauce as a final touch.
- Keep cake refrigerated until ready to serve.
Notes
- Use a skewer or chopstick for deep, clean holes.
- Chill overnight for a firmer, more flavorful result.
- Swap pecans for walnuts or omit for nut-free.
- Use homemade whipped cream for a richer topping.