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Turtle Bundt Cake
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Prep Time:
15 minutes
Total Time:
2 hours 50 minutes
Indulgent chocolate bundt cake with caramel, pecans, and pudding for moistness, finished with buttery caramel sauce, rich chocolate glaze, and chopped pecans.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1 box (4-serving size) Jell-O™ chocolate-flavor instant pudding & pie filling mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1/4 cup caramel topping
  • 4 eggs
  • 3/4 cup chopped pecans
  • 3/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
  • 1/4 cup coarsely chopped toasted pecans
Instructions:
  • Preheat oven to 350°F and thoroughly coat a 12-cup fluted tube cake pan with baking spray that includes flour.
  • In a large bowl, use an electric mixer to combine cake mix, dry pudding mix, water, oil, 1/4 cup caramel topping, and eggs for 2 minutes on medium speed, scraping the bowl occasionally. Fold in 3/4 cup pecans and then pour the mixture into the pan.
  • Bake for 38 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow it to stand for 20 minutes before transferring to a cooling rack. Let it cool completely for about 1 hour.
  • Place the cake onto a serving platter. In a small microwave-safe bowl, heat the frosting uncovered on High for 20 to 30 seconds until it is slightly runny. Drizzle the warm frosting over the cake. Chill in the refrigerator for about 30 minutes until the chocolate frosting sets.
  • Before serving, drizzle 1/4 cup of caramel topping over the chocolate frosting and sprinkle with 1/4 cup of pecans. Store loosely covered at room temperature.

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