German Chocolate Bundt Cake with Caramel Pecan Topping
Indulge in the rich flavors of a German Chocolate Bundt Cake with Caramel Pecan Topping. This delightful dessert features a moist, chocolatey cake topped with a luscious caramel sauce and crunchy pecans, making it the perfect treat for any special occasion or casual gathering.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
Scale
- 1 box German chocolate cake mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 large eggs
- 1 cup milk
- 1 cup brown sugar (for caramel sauce)
- 1 cup heavy cream (for caramel sauce)
- 1 cup chopped pecans
- 1 cup granulated sugar (for topping)
- 2 tbsp butter (melted)
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease and flour a Bundt pan.
- In a large bowl, mix together the German chocolate cake mix, sour cream, vegetable oil, eggs, milk, and vanilla until smooth. Fold in optional chocolate chips if desired.
- Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean. Allow to cool in the pan for 10-15 minutes before transferring to a wire rack.
- For the caramel sauce, combine brown sugar, heavy cream, unsalted butter, and salt in a saucepan over medium heat. Stir until thickened (about 5-7 minutes), then remove from heat and stir in vanilla.
- Toast chopped pecans in a skillet with melted butter and granulated sugar over medium heat until golden.
- Drizzle warm caramel sauce over the cooled cake and sprinkle with toasted pecans before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 30g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg