Easy German Chocolate Bundt Cake

Craving a decadent dessert that’s sure to impress? Look no further than this delightful German Chocolate Bundt Cake recipe. Combining rich chocolate cake with a luscious coconut pecan frosting, this dessert is a true crowd-pleaser. Plus, it’s surprisingly simple to make, perfect for both novice and experienced bakers alike. So, preheat your oven, grab your ingredients, and let’s get baking!

Ingredients:

For the cake:

• 1 box German chocolate cake mix
• 1 package (3.9 oz) instant chocolate pudding mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/4 cup water
• 4 large eggs
• 1 cup semisweet chocolate chips

For the coconut pecan frosting:

• 1 cup sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 large egg yolks, beaten
• 1 teaspoon vanilla extract
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans

Directions:

1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C) and greasing and flouring a 10-inch Bundt pan. This ensures your cake won’t stick to the pan after baking.
2. Mix the Cake Batter: In a large bowl, combine the German chocolate cake mix, instant chocolate pudding mix, sour cream, vegetable oil, water, and eggs. Use an electric mixer to beat the ingredients on medium speed until smooth. Then, gently fold in the semisweet chocolate chips until evenly distributed throughout the batter.
3. Bake the Cake: Pour the prepared cake batter into the greased Bundt pan, spreading it evenly. Place the pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes.
4. Prepare the Frosting: While the cake is cooling, it’s time to make the delicious coconut pecan frosting. In a saucepan, combine the sugar, evaporated milk, butter, and beaten egg yolks. Cook the mixture over medium heat, stirring constantly, until it thickens, which usually takes about 12 minutes. Once thickened, remove the frosting from heat and stir in the vanilla extract, flaked coconut, and chopped pecans. Let the frosting cool until it’s thick enough to spread.
5. Frost the Cake: After the cake has cooled for 10 minutes in the pan, carefully turn it out onto a wire rack to cool completely. Once cooled, generously spread the prepared coconut pecan frosting over the top of the cake, ensuring it’s evenly distributed.
6. Serve and Enjoy: Now that your German Chocolate Bundt Cake is beautifully frosted, it’s time to slice, serve, and enjoy! Whether it’s for a special occasion or simply a treat-yourself moment, this cake is guaranteed to delight your taste buds.

Nutritional Information:

• Prep Time: 20 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 15 minutes (plus cooling)
• Calories: 640 kcal
• Servings: 12 servings

With its moist chocolatey crumb and irresistible coconut pecan frosting, this Easy German Chocolate Bundt Cake is sure to become a staple in your dessert repertoire. So, why wait? Get baking and indulge in a slice of sweet bliss today!