Description
Indulge in the delightful German Chocolate Bundt Cake with Caramel Pecan Topping, a dessert that perfectly blends rich chocolate flavors with a creamy caramel sauce and crunchy pecans. This cake is not only delicious but also visually appealing, making it an ideal choice for birthdays, holidays, or casual gatherings. With its easy preparation method and customizable options, you can create a stunning centerpiece that will impress your guests and satisfy your sweet cravings. Whether enjoyed alone or paired with fresh berries or ice cream, this cake is sure to become a favorite in your dessert repertoire.
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)
- 1 cup coconut cream (for caramel)
- 1 cup chopped pecans (for topping)
- 4 tbsp unsalted butter (for caramel)
- 1 pinch of salt (for caramel)
- 2 tbsp butter (melted, for topping)
- 1/2 cup granulated sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a Bundt pan.
- In a large bowl, mix together the cake mix, sour cream, vegetable oil, eggs, milk, and vanilla until smooth.
- Pour the batter into the prepared Bundt pan and bake for 45-50 minutes. Cool for 10-15 minutes before transferring to a wire rack.
- For the caramel sauce, combine brown sugar, coconut cream, butter, and salt in a saucepan over medium heat. Stir until thickened (5-7 minutes), then remove from heat and stir in vanilla.
- Toast pecans in a skillet over medium heat with melted butter and sugar until golden.
- Drizzle warm caramel sauce over the cooled cake and top with toasted pecans.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (107g)
- Calories: 400
- Sugar: 32g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg