Rich and decadent, this delicious Pumpkin Turtle Cake is a must-have Autumn recipe! The combination of moist pumpkin spice cake, homemade caramel, chocolate ganache, and toasted pecans makes for a rave worthy Fall dessert!
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.
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!