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This Turtle Pumpkin Cake is a great for something different from the traditional pumpkin pie. Filled with pecans, chocolate chips, caramel and pumpkin!

Turtle Pumpkin Cake

Course: Cake
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 -24 pieces
Author: Malinda Linnebur
This Turtle Pumpkin Cake is easy to make, moist and full of flavor! It's filled with pumpkin, pecans, chocolate, and caramel!
Print Recipe

Ingredients

  • CAKE TOPPING:
  • 1 cup chopped pecans
  • 1 cup semi sweet chocolate chips
  • ⅓ cup salted caramel sauce
  • CAKE BATTER:
  • 2 cups all purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 1 (15 oz) can pumpkin puree (about 1 ¾ cups)
  • 4 eggs lightly beaten
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • CARAMEL DRIZZLE:
  • 1 cup powdered sugar
  • salted caramel sauce

Instructions

  • Preheat oven to 350 degrees F. Lightly grease a 15x10 inch baking pan, set aside.
  • In a small bowl combine the cake topping ingredients and set aside.
  • In a large bowl combine the flour, sugar, baking powder, cinnamon, baking soda, salt and cloves. Stir in the pumpkin, eggs, oil, and vanilla until combined. Spread into prepared pan. Sprinkle with reserved cake topping. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely in pan before frosting.
  • To make the frosting drizzle stir in just enough caramel sauce to make the frosting a drizzling consistency. Drizzle over cake.

Notes

1. Store covered in the refrigerator for up to 3 days.