• Preheat oven to 350°F and spray a Bundt pan with nonstick spray.
  
• Make the caramel sauce first to allow it to cool in the refrigerator while the cake is baking.

For the Caramel Sauce

• Place the unwrapped caramel candies in a microwave-safe bowl. Add the milk. Heat on HIGH for 1½ minutes, stirring every 30 seconds, until caramels are melted and sauce is smooth. Cool the sauce in the refrigerator until the cake has baked and cooled for 15 minutes.
  20 baking caramels, 3 tablespoons milk
  

For the Cake

• Combine the cake mix, brownie mix, eggs, water, and oil in a large bowl. Using a hand mixer, mix on medium for 2 minutes.
  15.25 ounces German chocolate cake mix, 18.3 ounces Fudge Brownie Mix, 4 large eggs, 1¼ cups water, 1⅛ cups canola oil
  
• Pour 1 cup of batter into the prepared Bundt pan. Add 1¼ cups pecans to the remaining batter, then pour the batter into the Bundt pan, filling ¾ of the way full. Bake for 50-55 minutes. Bake any leftover batter in a smaller cake pan, if desired.
  2 cups chopped pecans
  
• When the cake is done, transfer it to a cooling rack to cool 5 minutes. Remove the cake from the pan and allow to cool.
  
• While cake is cooling, make the chocolate ganache.

For the Chocolate Ganache

• In a small saucepan, heat and stir the heavy cream over medium-low heat just until it begins to boil along the edges. Remove from heat and slowly add the chocolate morsels. Stir gently, then let the mixture sit for 5 minutes. Whisk the ganache 1 minute, until shiny and smooth. Let the ganache cool 15 minutes.
  1 cup heavy whipping cream, 12 ounces semisweet chocolate morsels
  

For Assembly

• When the cake has cooled for 15 minutes, poke holes in the cake and pour half of the cooled caramel sauce over the top. Pour the chocolate ganache over the top. Sprinkle the cake with chopped turtle candies and ¾ cup chopped pecans. Drizzle more caramel sauce over the turtle candies and chopped pecans on top of the cake.
  8 chocolate/caramel turtle candies