Pumpkin Spice Turtle Cake

A close up of the side of a pumpkin layer cake drizzled in chocolate and caramel sauces

5 from 6 votes

This delicious Pumpkin Turtle Cake is the combination of moist pumpkin spice cake, homemade caramel, chocolate ganache, and toasted pecans.

Prep Time40

Cook Time35

Total Time1 15

Course: Dessert

Cuisine: American, south

Servings: servings

Calories: 796kcal

Author: Jocelyn Delk Adams

Ingredients

For the Cake

2 cups Baker’s Corner All Purpose Flour
3/4 cup Baker’s Corner Brown Sugar packed
3/4 cup Simply Nature Organic Cane sugar
2 tsp baking powder
2 tsp Stonemill Ground Cinnamon
1 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3 large eggs room temperature
15 oz pumpkin puree can
1 cup vegetable oil

For the Caramel Sauce

1/2 cup Countryside Creamery Unsalted Butter Quarters
1 cup Baker’s Corner Brown Sugar packed
1/3 cup Friendly Farms Heavy Whipping Cream
1/2 tsp Stonemill Pure Vanilla Extract
pinch of salt

For the Ganache Sauce

1 cup Baker’s Corner Semi Chocolate Morsels
1/2 cup Friendly Farms Heavy Whipping Cream

For the Pecans

1 cup pecans toasted if desired

Instructions

For the Cake

Preheat your oven to 350 degrees. Grease three 6” round cake pans and set aside.
In a large bowl, add flour, both sugars, baking powder, cinnamon, baking soda, salt and nutmeg and whisk together until combined.
In a separate bowl, whisk together eggs, pumpkin puree and oil until smooth.
Add the wet ingredients to the large bowl of dry ingredients and whisk until completely combined.
Evenly distribute batter into the 3 cake pans and bake for 20-25 minutes or until a toothpick comes out clean.
Remove pans from the oven and allow cakes to rest in pans for 10 minutes before inverting and removing cakes from pans and cooling on cooling racks. Allow cakes to cool until completely at room temperature before decorating.

For the Caramel

Melt butter in a saucepan.
Add brown sugar and heavy cream and whisk constantly over medium heat until sugar is dissolved.
Bring to a boil and allow to boil for 3-4 minutes. Don’t go over that time.
Remove from heat, stir in a pinch of salt and allow to cool.

For the Ganache

In a microwave safe bowl, add chocolate chips and heavy cream.
Microwave for about 1 minute or until chocolate chips have melted then whisk everything together until completely smooth and pourable.

To Assemble

Set one layer of your cake on the desired serving platter, then spread with chocolate ganache and drizzle on caramel.
Sprinkle a layer of pecans over the top.
Repeat the steps with your desired amount of layers. Allow the cake to set up for about 30 minutes and serve!

Notes

Pumpkin adds an incredible amount of moisture to the batter, which keeps the cake fresher for longer. This cake will keep for 4-5 days in a sealed container at room temperature. If you live in a warmer environment, I’d recommend refrigerating the cake to avoid any melting.

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