Chocolate Turtle Cake
A delicious no-fuss dessert featuring layers of Devil’s Food cake topped with sweetened condensed milk, caramel, whipped topping, pecans, and chocolate chips, finished with a drizzle of salted caramel.
Ingredients
For the Cake
- 1 box (15.25 oz) Devil’s Food chocolate cake mix Ingredients called for on the cake mix box (eggs, oil, water) — follow package directions for pan size and proportions
For the Toppings
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sundae topping For more pronounced caramel flavor, use dulce de leche instead.
- 1 container (8 oz) whipped topping, thawed (or stabilized whipped cream)
- ½ cup chopped pecans Toasted optional.
- ½ cup mini semi-sweet chocolate chips
- ⅓ cup salted caramel sauce For drizzling.
Instructions
Preparation
- Preheat oven and bake the cake: Prepare and bake the Devil’s Food cake mix according to package instructions for your chosen pan. For a standard 9x13 pan most boxes recommend 350°F and 25–35 minutes; check doneness with a toothpick. Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
- Poke holes: Once the cake is fully cool, use a fork or a skewer to poke holes all over the top, spaced roughly 1 inch apart.
- Add condensed milk: Slowly pour the sweetened condensed milk over the cake so it seeps into the holes. Use the back of a spoon to help distribute if needed.
- Add caramel topping: Drizzle the caramel sundae topping evenly over the cake, allowing it to fill some of the holes and coat the surface.
- Whip and top: Spread the thawed whipped topping in an even layer over the caramel. Sprinkle chopped pecans and mini chocolate chips on top.
- Chill: Refrigerate the cake for at least 120 minutes so the layers set and flavors meld.
- Finish and serve: Just before serving, drizzle the salted caramel sauce over the top for a glossy, salty finish.
Notes
Store covered in the refrigerator for up to 3–4 days. For freezing, wrap slices tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge. Serve chilled or at cool room temperature.