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Turtle Upside-down Cake

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Layers of chocolate cake, caramel, pecans and chocolate chips make this cake unique and DELICIOUS!!!


  • 1 box of german chocolate cake mix
  • eggs, oil and water needed to make mix according to box
  • 30 Kraft caramels (unwrapped)
  • 8 oz. Philadelphia cream cheese
  • 1c. chopped pecans
  • 1c. semi-sweet chocolate chips


  • Preheat oven to 350 degrees.
  • Coat sides and bottom of 9-Inch Springform Pan
    with cooking spray and place a circle of parchment paper in the bottom.
  • Make cake mix as directed.
  • Scoop 1/2 of cake mix into bottom of pan and bake for 2o min.
  • While cake is baking, heat cream cheese in a saucepan over medium heat until smooth.
  • Add caramels and stir constantly until completely melted and smooth.
  • After 20 minutes, remove cake from oven.  Pour nuts and chocolate chips over partially baked cake layer.  Pour caramel over (this may sink slightly in the middle.)
  • Carefully scoop remaining cake mixture over the top, covering all of the caramel and bake for an additional 25-30 minutes (until center is firm and a cake tester comes out clean).
  • Remove from oven and run a knife around edges of pan.  
  • Allow to set until cool.  
  • Remove edges of pan and then turn over by setting serving plate on top of cake and flipping.  Remove pan bottom and parchment paper.
  • Top with powdered sugar and caramel sauce if desired.
  • ENJOY!

My thoughts:  I created this cake recipe thinking I could enter it into the RWOP contest (dessert week is coming!)  It simply took too long to completely cook and set though (the contest has a one hour limit).  I had to post it here for you all though because it was SO tasty!   Enjoy!

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