Easy Turtle Cake Recipe for Your Pressure Cooker
This easy turtle cake recipe combines rich caramel, chocolate, and crunchy pecans into a moist, delicious cake roll made with the help of your pressure cooker. Perfect for any occasion, it’s simple to prepare and absolutely irresistible.
Ingredients
Main ingredients
- 1 box German chocolate cake mix this is your base
- 3 eggs helps hold everything together
- ½ cup vegetable oil for moisture
- ½ cup water to mix up that batter nice
- 1 bag Kraft caramels gooey goodness right here
- 1 stick butter adds richness to that caramel
- ¼ cup evaporated milk smooths out the caramel mix
- 12 ounces semi-sweet chocolate chips for melting and layering
- 1 cup pecans gotta have that crunch!
Instructions
Instructions
- Preheat your oven according to the cake mix box instructions. Yeah, you need this for part of the process.
- Prepare the cake batter by mixing the cake mix with 3 eggs, ½ cup vegetable oil, and ½ cup water. Follow the box directions here, it works best that way.
- Pour the batter into a greased jelly roll pan and bake it in the oven according to the box. This gets the cake base ready for rolling.
- While the cake bakes, melt the caramels with butter and evaporated milk over low heat on the stove. Stir slowly till it’s all smooth and silky.
- In another small bowl, melt your semi-sweet chocolate chips in the microwave or on a double boiler. Stir it so it’s creamy and ready for spreading.
- Once your cake is out of the oven, turn it out onto a clean kitchen towel that’s sprinkled lightly with powdered sugar. This helps keep it from sticking.
- Roll the cake up in the towel while it's still warm and let it cool completely. Rolling now helps the cake not crack when you spread the fillings.
- After it’s cool, unroll the cake gently. Spread the melted caramel mix evenly all over the surface. Sprinkle pecans on top of the caramel. Roll the cake back up without the towel. Then cover it all with the chocolate frosting. Pop it in the fridge to set before slicing.
Notes
Serve chilled for best results. Use parchment paper in the jelly roll pan for easier cake removal. Natural pressure release helps keep cake moist. Store leftovers wrapped tightly in plastic in the fridge to maintain freshness.