Slow Cooker Turtle Upside-Down Cake

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READY IN: 3hrs 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) box betty crocker supermoist German chocolate cake mix
  • 1 14
    cups water
  • 12
    cup vegetable oil
  • 6
    tablespoons unsalted butter, softened
  • 1
    (14 ounce) can sweetened condensed milk
  • 1
    (11 ounce) package caramels, bits
  • 1
    (16 ounce) container betty crocker milk chocolate frosting
  • 12
    cup store-bought caramel sauce
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DIRECTIONS

  • Spray the inside of a slow cooker with cooking spray. Line the inside with foil, then spray the foil.
  • In a large bowl, beat together cake mix, water, oil, eggs, butter and 1/3 can of sweetened condensed milk on low speed 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally.
  • Pour half of the cake batter into the bottom of prepared slow cooker. Cover and turn on HIGH. Bake 1 1/2 hours or until cake is just set.
  • In a medium bowl, combine caramel bits and another 1/3 can of sweetened condensed milk. Microwave for 2 to 3 minutes, then stir to melt caramel bits. Pour about 2/3 of the caramel mixture on top of the cake in the slow cooker, then pour remaining cake batter on top. Cover and cook on HIGH another 1 to 1 1/2 hours, or until a toothpick inserted in the top cake comes out mostly clean.
  • Remove stoneware insert and transfer to a cooling rack; cool cake 15 minutes in insert.
  • Carefully lift cake from the insert using foil as handles and place on cooling rack. Carefully remove foil from sides of cake.
  • Place a serving plate upside-down on top of cake. Carefully and quickly invert cake onto serving plate. Cool completely.
  • Frost the top of fully cooled cake, then drizzle caramel sauce on top. Sprinkle top with pecans.
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