This cake is incredibly moist and flavorful—one of the best you’ll ever try. Caramel, chocolate, and pecans combine for an irresistible blend of flavors and textures. You won’t be able to stop at a single slice!
Bundt cakes have become my new obsession, especially when they yield this kind of moist, tender crumb. If you’ve tried Nothing Bundt Cake, you know how exceptional a homemade bundt can be. This Turtle Bundt Cake delivers comparable moistness and flavor, but it’s made entirely in your kitchen.
The classic turtle combination—caramel, chocolate, and pecans—comes together beautifully here. A rich chocolate cake forms the base, studded with crunchy pecan pieces throughout. The cake is finished with a silky caramel cream cheese frosting, then drizzled with extra caramel and chocolate and sprinkled with chopped pecans for added texture and flavor.
Each bite delivers a balance of tender cake, creamy frosting, and crunchy nuts that keeps you coming back for more.
Give this Turtle Bundt Cake a try—you may find it hard to stop at just one slice.
- 1 chocolate cake mix
- 1 small box (3.9 oz) instant chocolate pudding mix, dry
- 1/2 cup sugar
- 1/2 cup sour cream
- 4 eggs
- 3/4 cup vegetable oil
- 3/4 cup water
- 1 teaspoon vanilla
- 1 1/2 cups chopped pecans, divided
- Caramel Cream Cheese Frosting
- 12 ounces cream cheese, softened
- 4 cups powdered sugar
- 1/8 cup caramel ice cream topping
- 1/4 teaspoon salt
- Toppings and Drizzles
- 3 ounces caramel (e.g., Peter’s) plus 1 1/2 tablespoons milk
- 1/2 cup milk chocolate chips plus 1 tablespoon vegetable shortening
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the cake mix, instant pudding mix, sugar, sour cream, eggs, oil, water, and vanilla. Beat on medium speed for 3 minutes until smooth. Fold in 1 cup of the chopped pecans; reserve the remaining pecans for garnish.
- Spray a bundt pan thoroughly with baking spray or grease and flour it. Pour the batter evenly into the prepared pan.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back gently when touched.
- Allow the cake to sit in the pan for about 3 minutes, then invert onto a wire rack to cool completely.
- Beat the softened cream cheese, powdered sugar, caramel topping, and salt together until smooth and creamy.
- Transfer the frosting to a piping bag or use a spatula to spread it over the cooled cake.
- Warm the caramel and 1 1/2 tablespoons milk together in a microwave-safe bowl for about 30–60 seconds, stirring until smooth. Allow it to cool slightly, then drizzle over the frosted cake.
- Melt the chocolate chips with the shortening in the microwave in 20–30 second intervals, stirring until smooth. Drizzle the chocolate over the caramel.
- Finish by sprinkling the remaining chopped pecans on top.
Enjoy!