Turtle Cake

30  Ratings
  • 30 min prep
  • 1 hr 50 min total
  • Makes 16 servings.

The oohs and ahhs will be for you instead of the waiter when you serve this restaurant fave with layers of moist cake, caramel filling and chocolate-dipped wafers.

Turtle Cake Recipe


  • 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
  • 1 pkg. (2-layer size) devil's food cake mix
  • 1 pkg. (3.9 oz.) chocolate instant pudding mix
  • 38 caramels
  • 1-1/2 Tbsp. water
  • 6 oz. (3/4 of 8-oz. pkg.) brick cream cheese, softened
  • 5 oz. semi-sweet baking chocolate, divided
  • 16 NILLA Wafers
  • 16 pecan halves


  • Spoon  half the whipped topping into bowl; refrigerate to thaw. Return remaining whipped topping to freezer. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding dry pudding mix to cake mix before mixing with liquid ingredients. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans. Cool cakes completely.
  • Meanwhile,  microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until smooth, stirring every 45 sec. Cool slightly.
  • Beat  cream cheese in large bowl with mixer until creamy. Add caramel sauce; mix well. Blend in thawed whipped topping. Stack cake layers on plate, filling and frosting top with cream cheese mixture. Refrigerate until ready to serve.
  • Microwave  whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until whipped topping is completely melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Meanwhile, melt remaining chocolate as directed on package. Dip half of each wafer in chocolate; place on waxed paper-covered baking sheet. Top with nuts. Refrigerate until ready to use.
  • Spread  whipped topping mixture onto top of cake. Garnish with wafers. Keep refrigerated.

Recipe Tips

Variation Substitute 13x9-inch pan for the round pans and increase baking time to 35 to 38 min. or until toothpick inserted in center comes out clean; cool completely. Continue as directed, spreading caramel mixture and chocolate mixture over cake in pan.

Make AheadFor a more fudge-like texture, store cake in refrigerator overnight before serving. Garnish with chocolate-dipped wafers just before serving.

Better For YouTrim 40 calories, 3g of total fat, including 2g of saturated fat, per serving by preparing with COOL WHIP LITE Whipped Topping, JELL-O Chocolate Fat Free Sugar Free Instant Pudding, Neufchatel cheese and Reduced Fat NILLA Wafers.


Nutrition Information

Makes 16 servings.

Nutrition per serving:

  • Calories 450 
  • Total fat 24 g
  • Saturated fat 10 g
  • Cholesterol 55 mg
  • Sodium 380 mg
  • Carbohydrate 58 g
  • Dietary fiber 2 g
  • Sugars 41 g
  • Protein 5 g
  • Vitamin A 4 %DV
  • Vitamin C 0 %DV
  • Calcium 8 %DV
  • Iron 8 %DV

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