German Chocolate Bundt Cake with Caramel Pecan Topping
Indulge in the delightful German Chocolate Bundt Cake with Caramel Pecan Topping—an irresistible dessert that beautifully combines rich chocolate with a buttery caramel glaze and crunchy pecans. Perfect for celebrations or casual gatherings, this cake is not only visually stunning but also a crowd-pleaser that will have your guests asking for seconds. With its moist texture and decadent flavors, this Bundt cake promises to elevate any occasion, making it a must-try for chocolate lovers.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
Scale
- 1 box German chocolate cake mix (15.25 oz)
- 1 cup sour cream
- 1 cup vegetable oil
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup brown sugar (for caramel sauce)
- 1 cup heavy cream (for caramel sauce)
- 4 tbsp unsalted butter (for caramel sauce)
- Pinch of salt (for caramel sauce)
- 1 cup chopped pecans
- 1 cup granulated sugar (for topping)
- 2 tbsp butter (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease/flour your Bundt pan.
- In a mixing bowl, combine the cake mix, sour cream, vegetable oil, eggs, milk, and vanilla extract. Mix until smooth; fold in chocolate chips if desired.
- Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick comes out clean.
- For the caramel sauce, heat brown sugar, heavy cream, butter, and salt in a saucepan until thickened; stir in vanilla.
- Toast pecans in a skillet with melted butter and sugar until golden.
- After cooling the cake, drizzle with warm caramel and sprinkle with toasted pecans.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg