Chocolate Turtle Bundt Cake

Chocolate Turtle Bundt Cake

Course Dessert
Cuisine American
Keyword chocolate-turtle-bundt-cake
Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 55 minutes
Servings 12 slices
Author Melissa Sperka


  • 1 recipe Chocolate Buttermilk Cake made in a bundt pan
  • 1 cup roughly chopped pecan pieces toasted
  • Caramel-pecan sauce:
  • 3/4 cup light brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup butter 1/2 stick or 4 Tbsp
  • 2 Tbsp light corn syrup
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • Chocolate ganache:
  • 1 1/2 cup milk chocolate chips
  • 1/2 cup heavy cream


  • Prepare the chocolate buttermilk cake per the directions. Bake in a buttered and floured bundt pan for 40-45 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan on a cooling rack.
  • Spread the pecan pieces in a single layer on a sheet pan. Toast in a 350°F oven for 6-8 minutes Set aside to cool.
  • To make the caramel-pecan sauce: In a heavy bottomed saucepan over medium-high heat melt together the brown sugar, heavy cream, butter, corn syrup and salt. Bring to a boil then lower the heat to a simmer. Cook for 2 minutes stirring constantly.
  • Remove the caramel sauce from the heat then add the vanilla and toasted pecans. Stir until the pecans are coated. Set aside to cool slightly.
  • To make the ganache: in a microwave safe bowl, melt the chocolate chips and heavy cream in 20 second increments stopping to stir each time. Repeat until completely smooth.
  • Place the bundt cake on a cake pedestal or platter. Drizzle with 1/3 of the chocolate ganache and 1/3 of the caramel pecan sauce. Repeat drizzling the cake on all sides until both of the sauces are used.
  • Store chilled bringing to room temperature for serving.


The caramel-pecan sauce and chocolate ganache should still be warm but still pourable before drizzling onto the cake.
Chocolate Buttermilk Recipe here