Go Back
–+ servings

Turtle Dump Cake

Gastro-PubOvenVegetarian
Time :40 minutes
Yield :10 servings
Print
Share :
Add as Preferred Source on Google

The Scoop

This cake might feel messy in the oven, but it's very intentional on the plate. You just have to trust the process!
Quick warning: this cake might feel messy in the oven, but it's very intentional on the plate.
You just have to trust the process. Don’t overthink it ... just go with it.
The result is decadent without effort, and honestly, that’s the whole point of a dump cake!
Hack it:
Use white chocolate chips to make it even more interesting.
Use walnuts or hazelnuts instead of pecans to switch it up and serve different versions every time you make the recipe.
Serve with whipped cream and fresh berries to elevate it visually and add another layer of yumminess.
Leftovers:
These leftovers are perfect for a quick cobbler milkshake. Just add them directly into a blender with vanilla ice cream and milk, blend, adjust the thickness with more milk, and serve in a chilled glass.
Make warm hand pies by scooping any leftovers into the center of a pre-made pie crust or puff pastry pocket. Fold, crimp the edges, and bake until golden.
Press any leftovers into a small pan to make a chocolatey cheesecake base. Simply follow with your favorite cheesecake mix and enjoy!

Ingredients

  • 1 (3.4-ounce) box chocolate instant pudding
  • 1 1/2 cups whole milk
  • 1 (15.25-ounce) box chocolate cake mix or chocolate fudge
  • 1/2 cup caramel sauce or syrup
  • 1 (10-ounce) bag dark chocolate chips, divided
  • 1/2 cup pecans, chopped

Directions

  • Preheat the oven to 350 degrees F.
  • Coat a 9x13-inch baking dish with cooking spray.
  • In a large mixing bowl, add the instant chocolate pudding mix and the whole milk and whisk until the pudding dissolves and thickens, about 1-2 minutes.
  • Add the cake mix, the caramel sauce, and 1 cup of the dark chocolate chips to the pudding mixture and stir until combined.
  • Evenly spread the batter into the prepared baking dish.
  • Sprinkle the chopped pecans and the remaining dark chocolate chips on top of the batter.
  • Bake the cake until a toothpick inserted into the center comes out mostly clean with some moist crumbs clinging to it, about 30-35 minutes. The sides of the cake will be puffy and slightly pulled away from the sides of the pan.
  • Serve.
×