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.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan or use a non-stick baking spray.

Step 2

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.

Step 3

Gently fold in the shredded coconut and chopped pecans until evenly distributed.

Step 4

Pour the batter evenly into the prepared bundt pan and smooth out the top with a spatula.

Step 5

Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

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.

Step 7

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.

Step 8

Reduce the heat to low and cook for 3–4 minutes, stirring frequently, until the glaze slightly thickens.

Step 9

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.

Step 10

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.

Step 11

Slice, serve, and enjoy!

Nutrition Facts

Serving size	1923.9 grams (1923.9g)

Amount per serving	% Daily Value*
Calories	5904

Total Fat 351.80g	451%
Saturated Fat 110.40g	552%
Polyunsaturated Fat 67.20g
Cholesterol 991mg	330%
Sodium 4292mg	187%
Total Carbohydrate 658.50g	239%
Dietary Fiber 22.40g	80%
Total Sugars 368.90g
Protein 91.20g	182%

Vitamin D 315IU	1576%
Calcium 2097mg	161%
Iron 22mg	120%
Potassium 2231mg	47%

*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.

Source of Calories

Fat: 51.4%

Protein: 5.9%

Carbs: 42.7%