Chocolate Caramel Pecan Cake

Cake Recipes | 0 comments

Mmmm, I love Turtles! This cake is kind of an upside down Turtles cake (since the pecans are on the top). I made this one year for my cousin Kathy’s birthday, because she is fond of caramel. Top it off with a scoop of caramel swirl ice cream.

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Chocolate Caramel Pecan Cake

Joan Donogh
Chocolate cake with caramel filling, topped with pecans.
Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 16



  • 1 package 14 oz. caramels (about 75)
  • 1 can sweetened condensed milk Eagle Brand, 300ml
  • 1/2 cup butter


  • 2/3 cup butter
  • 4 squares unsweetened chocolate
  • 1 1/2 cups water
  • 2 cups sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1 1/2 cups coarsely chopped pecans



  • Preheat oven to 350 degrees F. Unwrap caramels and combine in a saucepan with sweetened condensed milk and butter.
  • Cook and stir over medium heat until melted and smooth. Remove from heat and set aside.


  • Melt butter and chocolate together, either on the stove or in the microwave.
  • Add the water, sugar, eggs, flour, salt, baking soda and vanilla. Beat until smooth and creamy.
  • Spread half of the cake batter into a greased 9 by 13 inch pan. Bake for 15 minutes, until the centre is set. Remove from oven.
  • Spread filling evenly over the cake. Spread the remaining cake batter over the filling. Sprinkle the nuts over the top.
  • Return to the oven and bake 40 minutes, until cake springs back when touched. Cool completely before cutting.



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