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Laney Pumpkin Turtle Cake
A moist pumpkin cake topped with a creamy pumpkin frosting then drizzled with chocolate and caramel sauce.
Ingredients
- 1 box vanilla cake mix
- 1 can pure pumpkin
- 3 handfuls macadamia nuts, crushed
- Caramel sauce
- Chocolate sauce
- 1 can butter cream frosting
- 2 tbsp amaretto liquor
- 2 tbsp vanilla extract
- 1 cup whipped topping
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Method
Prepare cake as instructed on box. When batter is blended, add 1 handful of nuts, 1 tbsp amaretto, 1 tbsp vanilla and half of pure pumpkin mix. Mix well and pour into 2 round 8 inch baking pans. Bake at 350 degrees for 30-32 minutes. In a bowl add remaining pumpkin, frosting, amaretto and vanilla. Add whipped topping, mix well and set aside. When cake is done and cooled, cover first layer with frosting, add second layer of cake, and finish adding frosting. Top cake with drizzled chocolate and caramel sauce and finish it off by adding the rest of crushed nuts on top. Chill for at least one hour before serving.
Notes:
Number of Servings: 4-6
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