German Chocolate Bundt Cake
Indulge in the rich, decadent flavors of this German Chocolate Bundt Cake, a show-stopping dessert that's as easy to make as it is impressive to serve. Made with a German chocolate cake mix and infused with chocolate instant pudding, sour cream, and shredded coconut, the cake boasts a moist, velvety texture with every bite. Chopped pecans add a delightful crunch, while a homemade coconut-pecan glaze, made with butter, brown sugar, and evaporated milk, cascades beautifully over the bundt's curves. Perfect for celebrations or simply satisfying your chocolate cravings, this bundt cake is ready in just over an hour and serves 12. Whether you're entertaining or treating yourself, this recipe is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 1 box German chocolate cake mix
- 1 box (3.9 oz) Chocolate instant pudding mix
- 4 large Eggs
- 0.5 cups Vegetable oil
- 1.25 cups Water
- 1 cups Sour cream
- 1 cups Sweetened shredded coconut
- 1 cups Chopped pecans
- 0.5 cups Unsalted butter
- 0.75 cups Evaporated milk
- 0.75 cups Brown sugar
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan or use a non-stick baking spray.
In a large mixing bowl, combine the German chocolate cake mix, chocolate instant pudding mix, eggs, vegetable oil, water, and sour cream. Beat with an electric mixer on medium speed until the batter is smooth, about 2 minutes.
Gently fold in the shredded coconut and chopped pecans until evenly distributed.
Pour the batter evenly into the prepared bundt pan and smooth out the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the bundt pan onto a wire rack and let the cake cool completely.
While the cake cools, prepare the coconut-pecan glaze: In a saucepan over medium heat, combine the unsalted butter, evaporated milk, and brown sugar. Stir constantly until the mixture comes to a gentle boil.
Reduce the heat to low and cook for 3–4 minutes, stirring frequently, until the glaze slightly thickens.
Remove from heat and stir in the vanilla extract. Let the glaze cool for a few minutes, then stir in the remaining shredded coconut and chopped pecans.
Once the cake has completely cooled, spoon the coconut-pecan glaze over the top of the bundt cake, allowing it to drip down the sides.
Slice, serve, and enjoy!
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 35.7 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 166 mg | 13% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
