Description
Indulge in the mouthwatering delight of German Chocolate Bundt Cake with Caramel Pecan Topping. This rich dessert features layers of luscious chocolate cake, topped with a creamy caramel sauce and crunchy pecans, making it an irresistible treat for any occasion. Whether you’re celebrating a birthday or hosting a casual gathering, this Bundt cake is sure to impress your guests with its stunning presentation and decadent flavor. Easy to make, even for novice bakers, this cake remains moist for days, allowing you to savor each bite long after it’s been served.
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 semi-sweet chocolate chips (optional)
- 1 cup brown sugar
- 1 cup heavy cream
- 4 tbsp unsalted butter
- Pinch of salt
- 1 tsp vanilla extract
- 1 cup chopped pecans
- ½ cup granulated sugar
- 2 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C) and grease/flour the Bundt pan.
- In a large bowl, mix together the cake mix, sour cream, vegetable oil, eggs, milk, and vanilla extract until smooth. Fold in chocolate chips if desired.
- Pour batter into the prepared pan and bake for 45-50 minutes until a toothpick comes out clean.
- Let cool for about 10-15 minutes before transferring to a wire rack.
- To make caramel sauce: Combine brown sugar, heavy cream, butter, and salt in a saucepan over medium heat; stir until thickened (5-7 minutes). Stir in vanilla extract.
- For the topping: Toast pecans in a skillet with melted butter and sugar until golden brown.
- Drizzle warm caramel over the cooled cake and sprinkle toasted pecans on top.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 400
- Sugar: 30g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg