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Fluffy cubes of butter pecan cake between layers of creamy caramel mousse, chocolate ganache, salted caramel, and toasted pecans!

Turtle Trifle

Fluffy cubes of butter pecan cake between layers of caramel cream filling, chocolate ganache, salted caramel, and toasted pecans!
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 Servings

Ingredients
  

Cake:

  • 1 box butter pecan cake mix plus all of the ingredients needed*

Salted Caramel:

  • 1 ½ cup granulated sugar
  • ½ cup water
  • 1 cup heavy cream
  • 1 ½ teaspoon salt

Ganache:

  • 8 ounces semi-sweet chocolate chips
  • ⅔ cup heavy cream

Caramel Cream Filling:

  • 8 ounces cream cheese
  • ½ cup Salted Caramel from recipe above
  • 8 ounces whipped topping

To Assemble:

  • 2 cups toasted pecans chopped
  • Whipped Cream
  • Chocolate Turtles

Instructions
 

Make the Cake:

  • Preheat oven to 350ºF and spray a 9x13-inch baking dish with nonstick cooking spray.
  • Prepare the cake batter according to the directions on the box. Pour batter into prepared pan, smoothing out the batter. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, and cool completely.

Make the Salted Caramel:

  • In a medium saucepan over medium heat, combine the sugar and water and gently swirl (NOT stir) the pan around occasionally as it begins to boil. Continue boiling until the caramel reaches a golden amber color, about 5 to 10 minutes.
  • Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat, stirring until caramel is smooth. Transfer to dish or glass measuring cup to cool completely. Caramel will continue to thicken as it cools.**

Make the Ganache:

  • Place the chocolate chips into a medium bowl; set aside. Pour the heavy cream into a microwave-safe bowl (or glass measuring cup) and heat in the microwave until it starts to boil--keep a close eye on it.
  • Immediately pour the hot cream over the chocolate chips and cover bowl with plastic wrap. Allow to sit for 5 minutes, before removing the plastic wrap and stirring until smooth. If you still see unmelted pieces of chocolate, return the bowl to the microwave and heat 15-20 seconds more until completely smooth. Set aside to cool.

Make the Filling:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and salted caramel until light and creamy. Add half of the whipped topping, beating until just combined. Remove bowl from mixer and fold in the remaining whipped topping.

To Assemble:

  • Cut the cake into bite-sized cubes. Place half of the cake cubes into the bottom of a large trifle dish or bowl. Spoon half of the caramel filling on top, spreading evenly. Drizzle half of the chocolate ganache over the mousse, followed by half of the salted caramel. Sprinkle half of the pecans on top. Repeat steps with the remaining cake, filling, ganache, salted caramel, and pecans.
  • Spoon dollops of whipped cream along the border of the trifle and garnish with chocolate turtles. Refrigerate until ready to serve.

Notes

*White and yellow cake mix can be substituted.
**If caramel thickens too much to drizzle, reheat it in the microwave for 15-20 seconds.