Pecan Turtle Cake

This showstopping dessert will dazzle everyone with its impressive layers, textures and flavors. It may look complicated, but a boxed cake mix and a simple caramel sauce make it seem like you spent hours creating this masterpiece.

Cakes & CheesecakesHoliday & Special Occasion








1 package
(15.25 ounces) chocolate cake mix
1 package
(11 ounces) soft caramel candies, unwrapped
1/2 cup
milk, divided, plus more if needed
6 cups
powdered sugar
1-1/2 cups
(3 sticks) unsalted butter, softened
1 teaspoon
6 ounces
Fisher® Pecan Halves, divided
4 ounces
semi-sweet baking chocolate
2 tablespoons
unsalted butter
1 tablespoon
light corn syrup
chocolate-covered turtle candies

Food Safety Instruction

Wash Hands
Rub Produce
Wash Surface


  1. Prepare cake mix for 2 (9-inch) round cake pans as directed on package. Cool completely.
  2. Combine caramels and 3 tablespoons milk in medium microwaveable bowl. Microwave on HIGH 1 to 1-1/2 minutes, whisking every 30 seconds until completely melted and smooth.
  3. Beat sugar, 3 sticks butter, 1/3 cup milk and vanilla in large bowl with electric mixer on low speed until blended. Beat on medium speed until fluffy, adding additional milk as needed to achieve a spreadable consistency.
  4. Coarsely chop ½ cup Fisher® Pecans. Place 1 cake layer on cake stand or serving platter. Spread about 1 cup frosting over top of cake. Top with 1/4 cup caramel mixture, spreading to within 1-inch of edge, and chopped nuts. Cover with second cake layer. Spoon about ¾ cup frosting into pastry bag fitted with star tip for decorating. Spread a thin layer of remaining frosting over top and side of cake to seal in crumbs. Refrigerate 10 minutes or until frosting is set.
  5. Frost top and side of cake with remaining frosting. Press some of the nuts onto lower edge of cake. Refrigerate 10 minutes or until frosting is set.
  6. Combine chocolate, 2 tablespoons butter and corn syrup in medium microwaveable bowl. Microwave on HIGH 30 seconds; stir. Microwave 15-25 seconds or until chocolate is completely melted, stirring occasionally. Refrigerate 10 minutes or until cool and thick, stirring occasionally. Spoon mixture over top of cake, letting chocolate drip down the edge. Refrigerate 10 minutes or until set.
  7. Spread remaining caramel mixture over top of cake, letting it drip down the edge. Tilt cake to avoid blending the caramel and chocolate. Use pastry bag to pipe swirls of frosting in a circle over top of cake 1 inch from edge. Arrange remaining nuts between swirls and place turtle candies in center of cake. Refrigerate several hours. When ready to serve, let stand at room temperature 1 hour.



To achieve a smooth texture, dip a metal spatula in warm water, dry off, then smooth and lightly scrape the frosting in one direction.
To avoid melting the frosting, ensure the chocolate and caramel mixtures are cool before spreading onto cake.
Caramel mixture thickens as it cools. If it becomes too thick to spread, microwave 5-10 seconds.