Turtle dump cake on a white plate with a orange cloth napkin.

Turtle Dump Cake

Turtle Dump Cake an easy decadent chocolate cake made with a cake mix, instant pudding, gooey caramel, milk chocolate chips, and pecans.
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Turtle Dump Cake, Turtle Cake, Chocolate cake, Dump Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 24
Calories: 298kcal
Author: Dawn

Ingredients

  • 1 box chocolate cake mix
  • 1 small box chocolate instant pudding
  • 12 ounce can evaporated milk
  • 2 cups caramel bits divided
  • 2 cups milk chocolate chips divided
  • 1 cup chopped pecans divided
  • 4 tablespoons cream divided

Instructions

  • Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9 x 13-inch baking pan.
  • Melt 1 cup of caramel bits with 2 tablespoons of cream. This can be done on the stovetop over medium-low heat or in the microwave. For the microwave melt on high for about 2 minutes, stirring every 30 seconds.
  • Add the cake mix and the instant pudding to a medium-size mixing bowl. Add the evaporated milk and mix for 2 minutes with a hand mixer or a wooden spoon.

  • Spread the cake batter into the prepared pan. Sprinkle a cup of chocolate chips over the batter, then the 1/2 cup of pecans, and then the melted caramel. With a knife swirl the toppings into the cake.
  • Place the cake into the preheated oven and bake for 30 to 35 minutes. The cake can be checked for doneness with a wooden pick, insert the pick and if it comes out clean the cake is done.
  • Melt another cup of the caramel baking bits with the remaining 2 tablespoons of cream while the cake is baking. When the cake is removed from the oven, drizzle the caramel over the top of the cake, sprinkle the remaining pecans, and chocolate chips over the top of the caramel. Cool.

Notes

  1. Melt the caramel bits with cream on the stove top or the microwave. If using the microwave (which is probably easier and faster) melt on high, but make sure to stir the caramel every 30 seconds or so. Once they start to melt they will go fast.
  2. Make sure to use instant pudding in the cake. I am not sure if the cooking kind would work.
  3. Store the baked cake in a airtight container on the kitchen counter, no need to refrigerate. 
 
 
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 298kcal | Carbohydrates: 45.8g | Fat: 13.1g | Saturated Fat: 6.9g | Cholesterol: 9mg | Sodium: 331mg | Potassium: 149mg | Fiber: 1.3g | Sugar: 33.1g | Calcium: 101mg | Iron: 1mg