German Chocolate Bundt Cake

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Chocolate bundt cake recipe with coconut pecan frosting!


For cake:

  • 1 box German chocolate cake mix
  • 1 box instant coconut cream pudding mix
  • 4 eggs
  • 1 c. sour cream reduced-fat is fine
  • 1/4 c. vegetable oil
  • 1 c. milk chocolate chips
  • 1/3 c. shredded coconut
  • 1/3 c. chopped pecans

For coconut-pecan frosting:

  • 1 c. sugar
  • 1 c. evaporated milk
  • 1/2 c. butter
  • 3 eggs
  • 1 1/3 c. coconut
  • 1 c. chopped pecans
  • 1 tsp. vanilla

For topping:

  • 1 c. milk chocolate chips
  • 1/4 c. heavy cream
  • 2 tbsp. butter
  • 1/2 c. toasted coconut


For cake:

  1. In a large bowl, stir together cake mix, instant pudding mix, eggs, sour cream, oil, chocolate chips, pecans, and coconut. Batter will be thick!
  2. Spray a large tube pan or bundt pan with non-stick spray.
  3. Spread batter evenly into prepared pan.
  4. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
  5. Remove pan to a wire rack to cool for 10 minutes, then invert the cake onto the wire rack to cool completely.

For coconut-pecan frosting:

  1. In a large saucepan over medium heat, combine sugar, evaporated milk, butter, and eggs.
  2. Stirring constantly, bring the mixture to a boil. Do not walk away from it – it will heat and cook quickly, and you don’t want to scramble the eggs!
  3. Once it comes to a boil and thickens, remove from heat, and stir in the coconut, pecans, and vanilla.
  4. Cool to room temperature.
  5. Spread on top of the cooled bundt cake.

For topping:

  1. In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
  2. Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth.
  3. Drizzle over bundt cake.
  4. Sprinkle the toasted coconut over the ganache.
  5. Allow 10-15 minutes for topping to set. Cut and serve.


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