Description
Indulge in the rich and decadent delight of German Chocolate Bundt Cake with Caramel Pecan Topping. This moist chocolate cake is elevated with a luscious caramel sauce and topped with crunchy toasted pecans, making it an ideal centerpiece for any gathering. Whether celebrating a special occasion or treating yourself on the weekend, this cake promises to impress with its beautiful presentation and irresistible flavor. Easy to prepare using a cake mix, it combines convenience and satisfaction in every slice. Perfectly paired with whipped cream or vanilla ice cream, this dessert is sure to become a favorite among friends and family.
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
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1 cup chopped pecans
- Pinch of salt
- 1/2 cup granulated sugar
- 2 tbsp butter (melted)
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- In a bowl, mix together the cake mix, sour cream, vegetable oil, eggs, milk, and vanilla until smooth. Pour into the prepared pan.
- Bake for 45–50 minutes or until a toothpick comes out clean. Cool the cake for 10–15 minutes before transferring it to a wire rack.
- For the caramel sauce, combine brown sugar, heavy cream, butter, and salt in a saucepan over medium heat. Stir until thickened (about 5–7 minutes), then add vanilla.
- Toast pecans in a skillet with melted butter and sugar until golden brown.
- Drizzle 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 (80g)
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg