Turtle Brownie Bundt Cake with Chocolate Ganache
A Bundt cake made from cake mix and brownie mix with caramel, pecans, and chocolate ganache.
Equipment
- 12 cup Bundt pan
- nonstick spray
- Saucepan
- Large mixing bowl
- Wire rack
Ingredients
Main Ingredients
- 20 baking caramels unwrapped
- 3 tbsp whole milk
- 15.25 oz German chocolate cake mix 1 box
- 18.3 oz fudge brownie mix 1 box
- 4 large eggs
- 1 ¼ cup water
- 1 ⅓ cup canola oil
- 2 cup chopped pecans divided, 1 1/4 cups for the batter and 3/4 cup for the top
- 1 cup heavy whipping cream
- 12 oz semisweet chocolate chips
- 8 chocolate caramel pecan turtle candies chopped
Instructions
Cooking
- Prep and melt. Heat the oven to 350 degrees F and spray a Bundt pan well. Melt the caramels with the milk over low heat, stir smooth, then chill the caramel until thick.
- Mix the batter. Beat the cake mix, brownie mix, eggs, water, and oil until smooth, then stir in 1 1/4 cups of the chopped pecans.
- Layer the pan. Pour in half of the batter, drizzle caramel over the center, and spread the remaining batter on top.
- Bake and cool. Bake for 50 minutes, until a toothpick shows a few moist crumbs. Cool 15 minutes in the pan, then turn out onto a rack and cool completely.
- Glaze. Heat the cream until steaming, pour it over the chips, and stir smooth. Pour over the cake, add the remaining pecans and chopped candies, and let the glaze set for 30 minutes.
Notes
Substitutions: Use walnuts for the pecans or a chocolate fudge cake mix for the German chocolate mix.
Tips: Do not taste the raw batter because it contains raw eggs and raw flour. Chill the caramel until thick so it stays in a ribbon.
Storage: Keep at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze the unglazed cake for up to 3 months.