A decadent, layered dessert that combines rich chocolate, buttery caramel, crunchy pecans, and a moist German chocolate cake base—this 9×13-inch treat is pure indulgence in every bite. Inspired by classic turtle candies, this easy bake delivers all the flavors you love: gooey, nutty, chocolatey, and utterly irresistible.
Why You’ll Love This Recipe
This isn’t just a sheet cake—it’s a candy bar reborn as dessert. With a soft German chocolate crumb, a molten layer of warm caramel and toasted pecans, and a final drizzle of chocolate frosting, it’s like eating a homemade turtle candy with a fork. The best part? It starts with a cake mix for speed and ease, but tastes like you spent hours baking.
Perfect for:
Holiday desserts (Christmas, Easter, birthdays)
Potlucks and family gatherings
Make-ahead treats
Gifting or sharing with neighbors
🍫 “I brought this to my book club,” said one home cook. “They asked if I’d been baking all day—but it took less than 10 minutes to mix!”
Ingredients
For the Caramel-Pecan Layer
1 (11 oz / 312g) bag caramel bits (like Kraft or Werther’s)
¾ cup (1½ sticks / 170g) unsalted sweet cream butter, melted
½ cup (120ml) evaporated milk
2 cups (200g) chopped pecans, lightly toasted (see tip below)
1 cup (175g) semi-sweet chocolate chips
For the Cake
1 (18.25 oz) box German chocolate cake mix (any brand)
3 large eggs, room temperature
⅓ cup (80ml) canola oil (or vegetable oil)
1 cup (240ml) whole milk
For the Finish
1 container (about 16 oz) chocolate fudge frosting
Extra chocolate chips and chopped pecans, for topping (optional)
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with nonstick cooking spray—no need to flour.
2. Make the Cake Batter
In a large bowl:
Combine cake mix, eggs, oil, and milk.
Beat with a hand mixer on medium speed 1–2 minutes, until smooth and well blended.
✅ No lumps? Scrape down the bowl halfway through.
3. Bake the First Layer
Pour half of the batter into the prepared pan and spread evenly.
Bake 15 minutes, until set but not fully cooked.
Remove from oven—leave oven on.
4. Make the Turtle Filling
While cake bakes:
In a saucepan over medium heat:
Combine caramel bits, evaporated milk, and melted butter.
Stir constantly 3–5 minutes, until smooth, creamy, and fully melted.
Remove from heat.
Stir in pecans and 1 cup chocolate chips.
5. Assemble the Layers
Carefully pour the warm caramel-pecan mixture over the partially baked cake layer.
Spread gently with a spatula—work quickly before it sets.
Pour the remaining cake batter over the top and carefully spread to cover completely.
6. Final Bake
Return to oven and bake 20–25 minutes, until:
Top is golden brown
A toothpick inserted near the edge comes out clean
❗ Do not overbake—the center may look soft, but it firms up as it cools.
7. Cool & Frost
Let cool completely in the pan on a wire rack (~2 hours).
Once cool, spread the chocolate fudge frosting evenly over the top.
✅ Pro Tip: Let frosting sit at room temp 15 mins to soften—or microwave 10 seconds for easy spreading.
8. Garnish & Serve
Sprinkle with extra chocolate chips and chopped pecans for bakery-style flair.
Slice and serve at room temperature.
✅ Optional finish: Drizzle with extra caramel sauce before serving.
You Must Know
Toast the pecans first —spread on a tray and bake at 350°F for 6–8 mins until fragrant. Deepens flavor!
Don’t skip cooling —warm cake melts the frosting and makes it runny.
Use real evaporated milk —not sweetened condensed milk (that’s for dulce de leche!).
Tastes better the next day! Flavors meld beautifully overnight.
Storage Tips
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheat individual slices in microwave (10–15 seconds) for warm, gooey texture.
Freeze for up to 3 months —wrap tightly and thaw overnight before serving.
Ingredient Substitutions
German chocolate mix
Devil’s food or chocolate cake mix
For deeper chocolate flavor
Caramel bits
Soft caramels (unwrapped) + 2 tbsp milk
Melt together slowly
Pecans
Walnuts or almonds
For different crunch
Evaporated milk
Regular milk (less rich)
Avoid water or substitutes
Chocolate frosting
Homemade ganache or whipped chocolate
Upgrade option
Serving Suggestions
Serve with vanilla ice cream or whipped cream.
Great for dessert tables, baby showers, or weekend brunches.
Double the batch and gift one to a neighbor.
Cultural Context
Inspired by Southern candy traditions and American sheet cakes, this recipe honors the beloved “turtle” candy—chocolate, caramel, and pecans—by turning it into a shareable dessert. Found at church basements, holiday tables, and potluck lines alike, it proves that great food doesn’t have to be fancy—just full of heart, heat, and sweetness.
Pro Tips
Double the recipe? Yes—perfect for large gatherings.
Want more caramel flavor? Add ½ tsp sea salt to the caramel layer for salted caramel twist.
Make ahead: Bake cake 1–2 days ahead. Frost and garnish before serving.
Label your dish: People will ask for the recipe.
Say “ready?” before slicing —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use a bundt pan instead?
A: Yes! Grease well and adjust baking time—check at 35 mins. May need longer.
Q: Why did my caramel harden too fast?
A: Likely cooled too much before spreading. Keep warm over low heat if needed.
Q: Is this gluten-free?
A: Only if using GF German chocolate cake mix and verifying all ingredients.
Q: Can I make it without the frosting?
A: Yes—but it adds richness. Try a dusting of powdered sugar instead.
Q: Can I air fry the pecans?
A: Absolutely! Air fry at 350°F for 5–7 mins, shaking halfway.
Allergy Information
Contains: dairy (butter, milk, frosting), eggs, tree nuts (pecans), wheat (cake mix).
Gluten-free option: Use certified GF cake mix.
Nut-free: Not unless substituting seeds for pecans.
Always check labels—especially on cake mixes, caramel bits, and frostings.
Nutrition Facts (Per Serving – Approximate)
Based on 12 servings
Calories: 480
Fat: 26g
Saturated Fat: 12g
Carbohydrates: 62g
Fiber: 2g
Sugar: 44g
Protein: 5g
Sodium: 320mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This cake doesn’t shout. It sits quietly on the counter, golden and inviting, saying everything a great dessert should: “Slice me slow. Share me… maybe.” That’s how the best ones begin—not with silence, but with caramel, courage, and someone who says, “Let’s make it together.”