The beauty of the bundt is how easy and impressive it can be all at the same time! This one is no exception--a chocolate cake with caramel, pecans, and the surprise ingredient, chocolate pudding, mixed in for extra moistness, baked and topped with buttery caramel sauce, a rich chocolate glaze and chopped pecans completes this beautiful cake.
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Turtle Bundt Cake
- Prep Time 15 min
- Total 2 hr 50 min
- Servings 16
- Ingredients 10
Ingredients
Cake
- 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
Toppings
- 3/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
- 1/4 cup caramel topping
- 1/4 cup coarsely chopped toasted pecans
Instructions
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Step1Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
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Step2In large bowl, beat cake mix, dry pudding mix, water, oil, 1/4 cup caramel topping and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
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Step3Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
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Step4Transfer cake to serving platter. In small microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until thin enough to pour over cake. Pour over cake. Refrigerate about 30 minutes or until chocolate is set.
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Step5When ready to serve, pour 1/4 cup caramel topping over chocolate frosting; sprinkle with 1/4 cup pecans. Store loosely covered at room temperature.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
- tip 1
- tip 2
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