Not your ordinary German chocolate cake, this one is extra chocolatey, and loaded with coconut-pecan frosting! Better still, it’s ultra easy. Made from doctored-up cake mix, this easy German Chocolate Bundt Cake recipe is one you’ll turn to often!
I seriously have no idea why I was inspired to make this German chocolate bundt cake. I made this in early October, so I honestly can’t remember what prompted me to make it. I think I was just in the mood for something German chocolate!
I usually take notes as I’m making recipes, but I can’t find any notes about this one! I always take notes for this very reason… sometimes I don’t post a recipe for a few weeks. When I sit down to write, I can’t remember all the little things I wanted to tell you while I was making and photographing it.
In this case, it wasn’t just a few weeks. Five month went by. FIVE MONTHS. These things happen. I overbake and overplan for the blog, and it’s hard to keep up with the writing.
As it stands, even if I had jotted down musings or observations about this recipe, I don’t know if I could speak to those things coherently at the moment. Some days the words flow, and more often than not, they don’t. Lately, anyway.
Today is one of those days. I’m struggling! And it’s not helpful that my S.O. is blaring “Cheers” reruns in the background. It’s fun to watch that show again, but it’s a total distraction.
Okay, this Easy German Chocolate Bundt Cake recipe. My Grandma’s Pistachio Bread is really more like cake, and it’s super moist and wonderful. It starts with cake mix, and it gets doctored up pretty good. I used her recipe to make this German chocolate bundt cake. However, there are a few notable changes that make a tremendous difference.
The pistachio bread recipe uses pudding mix to doctor up the cake mix. I used coconut cream pudding mix. Yes!!! Extra coconutty flavor to this cake right at the outset. I also added milk chocolate chips to the cake batter (why not?), pecans, and shredded coconut. You could almost stop there and have this be a German Chocolate Bundt Cake – it’s really good – but you shouldn’t.
For the coconut-pecan frosting, I used the same recipe as these German Chocolate Brownies. That frosting is gooey, sticky, caramel-y, sweet, and just all-around awesome. The pecans give it a little soft crunch.
And because it’s more fun if this German Chocolate Bundt Cake recipe is over-the-top, but still ultra-easy, I made a quick batch of milk chocolate ganache in the microwave, and spooned it over the top. I can always count on chocolate ganache to crank things up a notch, and I was very happy with the decision.
I have a bunch more simple and amazingly delicious cake recipes that I’ve based on my Grandma’s Pistachio Bread, so I’ll link below if you want to check those out too!
Easy German Chocolate Bundt Cake Recipe
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Prep time
20 mins
Cook time
50 mins
Total time
1 hour 10 mins
Not your ordinary German chocolate cake, this one is extra chocolatey and loaded with coconut pecan frosting!
Author: Sarah @ The Gold Lining Girl
Recipe type: Cake
Serves: 10
Ingredients
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)
¼ c. vegetable oil
1 c. milk chocolate chips
⅓ c. shredded coconut
⅓ c. chopped pecans
For coconut-pecan frosting:
1 c. sugar
1 c. evaporated milk
½ c. butter
3 eggs
1⅓ c. coconut
1 c. chopped pecans
1 tsp. vanilla
For topping:
1 c. milk chocolate chips
¼ c. heavy cream
2 tbsp. butter
½ c. toasted coconut
Directions
For cake:
In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, oil, chocolate chips, pecans, and coconut.
Spray a large tube pan or bundt pan with non-stick spray.
Spread batter evenly into prepared pan.
Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
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:
In a large saucepan over medium heat, combine sugar, evaporated milk, butter, and eggs.
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!
Once it comes to a boil and thickens, remove from heat, and stir in the coconut, pecans, and vanilla.
Cool to room temperature.
Spread on top of the cooled bundt cake.
For topping:
In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth.
Drizzle over bundt cake.
Sprinkle the toasted coconut over the ganache.
Allow 10-15 minutes for topping to set. Cut and serve.
3.5.3226
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