Turtle Bundt Cake Recipe

Name: Turtle Bundt Cake
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 16 servings
Ingredients: 1 box Betty Crocker™ SuperMoist™ 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 Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container); 1/4 cup caramel topping; 1/4 cup coarsely chopped toasted pecans

Ingredients

1 box Betty Crocker™ SuperMoist™ 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 Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
1/4 cup caramel topping
1/4 cup coarsely chopped toasted pecans

	PREP TIME 15m	COOK TIME 2h	TOTAL TIME 2h15m
YIELD 16 servings

Instructions

Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
In 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.
Bake 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.
Transfer 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.
When ready to serve, pour 1/4 cup caramel topping over chocolate frosting; sprinkle with 1/4 cup pecans. Store loosely covered at room temperature.

Desserts