Indulgent Turtle Bundt Cake: Your New Favorite Dessert Delight

This Turtle Bundt Cake combines rich chocolate, gooey caramel, and crunchy pecans for a delightful dessert experience.

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Prep Time 30

Cook Time 1

Cooling Time 15

Total Time 1 45

Servings: 12 slices

Course: easy cakes

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix Offers rich chocolate flavor and moisture; substitute any chocolate cake mix for a similar effect.
1 box (4-serving size) Jell-O™ chocolate-flavor instant pudding & pie filling mix Enhances moisture and adds a fudgy texture.
1 cup water Hydrates the dry ingredients; replace with brewed coffee for richer flavor.
½ cup vegetable oil Provides necessary moisture; melted coconut oil is a good substitute.
4 large eggs Binds ingredients together, providing structure; flax eggs can be used as a vegan alternative.

For the Add-ins

¼ cup caramel topping Adds sweetness and caramel flavor swirl; homemade caramel is preferred.
¾ cup chopped pecans Introduces a crunchy texture; walnuts can substitute or omit for a nut-free version.

For Frosting & Drizzle

¾ cup Betty Crocker™ Rich & Creamy Chocolate Frosting Frosting provides a creamy finish; homemade frosting gives a fresh taste.
¼ cup caramel topping (for drizzling) Extra caramel enhances presentation and flavor.
¼ cup coarsely chopped toasted pecans (for garnish) Adds a decorative and tasty crunch; can be left out if desired.

Equipment

Bundt pan
Mixing Bowl
Hand mixer or whisk

Method

Step-by-Step Instructions for Turtle Bundt Cake

Preheat oven to 350°F (325°F for dark/nonstick pan) and grease the bundt pan.
Combine cake mix, pudding mix, water, oil, and eggs in a mixing bowl; blend until smooth.
Fold in caramel topping and chopped pecans carefully to maintain airiness.
Pour batter into prepared bundt pan, smoothing the top and fill only ⅔ full. Bake for 50-60 minutes or until toothpick comes out clean.
Let the cake cool on a wire rack for 10-15 minutes, then release from the pan and cool completely.
Frost the cooled cake with chocolate frosting and drizzle with caramel. Garnish with toasted pecans.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 30gCalcium: 4mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for better incorporation. Do not overmix the batter. Customize add-ins as desired.

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