Turtle Bundt Cake
Author: Nikki
This cake is beyond delicious and will be one of the most moist and flavorful cakes you ever try! Caramel, chocolate sand pecans combine for a perfect blend of flavors and textures. You will not be able to stop at just one slice!
  • 1 chocolate cake mix
  • 1 small box (3.9 oz) instant chocolate pudding mix, dry
  • ½ cup sugar
  • ½ cup sour cream
  • 4 eggs
  • ¾ cup vegetable oil
  • ¾ cup water
  • 1 teaspoon vanilla
  • 1½ cups chopped pecans, divided
Caramel Cream Cheese Frosting
  • 12 ounces cream cheese, softened
  • 4 cups powdered sugar
  • ⅛ cup caramel ice cream topping
  • ¼ teaspoon salt
Toppings and Drizzles
  • 3 ounces Peter's caramel plus 1½ Tablespoons milk
  • ½ cup milk chocolate chips plus 1 Tablespoon vegetable shortening
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl combine cake mix, pudding mix, sugar, sour cream, eggs, oil, water, and vanilla, and mix for three minutes. Stir in 1 cup of the pecans. Save the rest for the garnish.
  3. Spray bundt pan with Baking Joy and pour batter evenly inside.
  4. Bake at 350 degrees F for 40 to 45 minutes, until done when cake springs back to the touch.
  5. Let sit in the pan for 3 minutes before turning them out. Cool on a wire cooling rack.
Cream Cheese Frosting
  1. Combine all ingredients and beat until smooth and creamy.
  2. Spoon frosting into a piping bag and pipe frosting over the top of cooled cake.
  3. In a microwavable bowl melt caramel and milk together in microwave for 1 minute. Stir until smooth. Let it cool for about a minute before drizzling it over the frosting.
  4. In a microwavable bowl melt chocolate chips and shortening together for 1 minute. Stir until smooth and drizzle over caramel.
  5. Sprinkle remaining nuts over the top.
Recipe by Chef in Training at https://www.chef-in-training.com/turtle-bundt-cake/