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Turtle Cake with Sea Salt Caramel Sauce

Turtle Cake with Sea Salt Caramel Sauce




15 servings


1 hour 55 minutes


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  • 1-1/2 cups brown sugar
  • 1 cup Crown® Lily White® or Golden Corn Syrup
  • 1/4 cup butter or margarine
  • 1 cup whipping cream
  • 1 teaspoon sea salt fine grind
  • 2 teaspoons pure vanilla extract
  • 1 box (15-1/4 ounces) chocolate cake mix
  • 1 cup semi-sweet chocolate chips
  • 1 carton (8 ounces) whipped topping, thawed
  • 1/2 cup chopped pecans, toasted



  1. Combine brown sugar, corn syrup and butter in a 2-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute.
  2. Remove from heat; immediately stir in cream, sea salt and vanilla. Set aside to cool while baking cake. Or prepare sauce ahead of time and refrigerate.
  3. Prepare cake mix according to package directions. Pour into greased and lightly floured 13 x 9-inch pan. Sprinkle with chocolate chips. Bake according to package directions.
  4. Remove cake from oven and let cool on wire rack for 20 minutes. Using end of a wooden spoon, poke holes into the cake at 1-inch intervals. Slowly pour caramel sauce over cake, allowing it to soak into holes. Reserve 3/4 cup sauce.
  5. Top cake with whipped topping. Drizzle with remaining Sea Salt Caramel Sauce and sprinkle with pecans. Refrigerate until ready to serve.


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