This Decadent German Chocolate Pecan Pound Cake is a perfect blend of rich chocolate flavor, a creamy coconut-pecan topping, and a moist, tender crumb. Whether you’re celebrating a special occasion or simply craving a delicious homemade treat, this cake will surely impress your guests!
Ingredients
For the Cake:
- 1 (15.25 oz) box German chocolate cake mix
- 1 (3.9 oz) box instant chocolate pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup unsalted butter
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
Directions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Make the Cake Batter: In a large mixing bowl, combine the German chocolate cake mix, instant chocolate pudding mix, eggs, sour cream, vegetable oil, water, and vanilla extract. Beat on medium speed for 2-3 minutes until smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Prepare the Topping: In a medium saucepan over medium heat, combine the butter, evaporated milk, sugar, and egg yolks. Cook, stirring constantly, until the mixture thickens and begins to bubble, about 8-10 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool slightly.
- Top the Cake: Once the cake has cooled, spoon the coconut-pecan topping evenly over the top of the cake. Allow it to set for 10 minutes before serving.
- Serve and Enjoy: Slice and serve this decadent cake as a dessert or special occasion treat!
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Servings: 12
Variations
- Nut-Free Option: If you want to make this cake nut-free, simply omit the chopped pecans from the topping, and consider adding shredded coconut for extra texture.
- Chocolate Frosting: If you’re not a fan of the coconut-pecan topping, you can substitute with a simple chocolate frosting or ganache for a different flavor twist.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3-4 days. You can also store it in the refrigerator for longer shelf life (up to a week).
- Reheating: Reheat individual slices in the microwave for about 15-20 seconds to enjoy it warm.
10 FAQs
- Can I use a different type of cake mix? Yes, you can experiment with other cake mixes, but German chocolate cake mix will give you the signature flavor that this recipe is known for.
- Can I make this cake ahead of time? Yes, this cake can be made a day in advance. Just store it in an airtight container and top it with the coconut-pecan topping before serving.
- Can I use evaporated milk in the cake mix? No, the evaporated milk is only for the topping. The cake mix uses water as part of the wet ingredients.
- Can I freeze the cake? Yes, you can freeze the cake without the topping. Wrap it tightly in plastic wrap and foil, and it will stay fresh for up to 2-3 months. Add the topping after thawing and before serving.
- Can I make this cake in a different pan? You can use a 9×13-inch baking pan instead of a bundt pan. Just adjust the baking time, and keep an eye on the cake for doneness.
- How can I make the cake more moist? You can increase the amount of sour cream in the cake batter to make it even more moist and tender.
- What if I don’t have instant pudding mix? You can substitute with regular pudding mix, but instant pudding is preferred for its ability to mix easily and make the cake extra rich.
- Can I substitute the pecans with another nut? Yes, you can use walnuts or almonds as a substitute for pecans in the topping.
- Can I make this cake without the topping? Yes, the cake is delicious on its own. You could simply dust it with powdered sugar or top it with a layer of chocolate ganache if you prefer a simpler option.
- What is the best way to check if the cake is done? A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. Also, the cake will pull away from the edges of the pan slightly when it’s done.
Conclusion
This Decadent German Chocolate Pecan Pound Cake is a rich and indulgent treat that’s perfect for any special occasion. With its moist cake, luscious coconut-pecan topping, and deep chocolate flavor, it’s sure to be a hit at your next gathering. Whether it’s for a birthday, holiday, or simply a weekend indulgence, this cake will be a memorable addition to your dessert table.
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Decadent German Chocolate Pecan Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 slices 1x
Description
This rich and indulgent German chocolate cake combines the creamy sweetness of coconut and pecan topping with the deep flavors of chocolate. Perfect for holidays, birthdays, or any special occasion!
Ingredients
Scale
- For the Cake:
- 1 (15.25 oz) box German chocolate cake mix
- 1 (3.9 oz) box instant chocolate pudding mix
- 4 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- ½ cup water
- 1 teaspoon vanilla extract
- ½ cup unsalted butter (softened)
- For the Coconut-Pecan Topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Make the Cake Batter: In a large mixing bowl, combine the German chocolate cake mix, instant pudding mix, eggs, sour cream, vegetable oil, water, and vanilla extract. Beat on medium speed for 2-3 minutes, or until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, turn it out onto a wire rack and let it cool completely.
- Prepare the Coconut-Pecan Topping: In a medium saucepan over medium heat, combine the butter, evaporated milk, sugar, and egg yolks. Cook, stirring constantly, for 8-10 minutes, or until the mixture thickens and begins to bubble. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool slightly.
- Assemble the Cake: Once the cake has cooled completely, spoon the coconut-pecan topping evenly over the top of the cake. Let it set for 10 minutes before serving.
- Serve: Slice and serve this decadent cake as a dessert or special occasion treat.
Notes
- Cake Mix Variations: If you prefer, you can use a homemade German chocolate cake recipe instead of the boxed mix. However, the convenience of the cake mix makes this recipe much quicker.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week. Let it come to room temperature before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes