INGREDIENTS
- 1 18.25-oz container German Chocolate Cake Mix ; (18.25 oz.) ( I prefer Duncan Hines)
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 large Eggs
- 1 15-oz can Coconut Pecan Frosting ; ( I prefer Duncan Hines Crea
INSTRUCTIONS
Blend together in large bowl, the cake mix, water, oil and eggs at low speed until moistened.
Beat at medium speed for two minutes.
Fold in Coconut Pecan frosting until thoroughly combined. Pour into bundt or tube type cake pan.
Preheat oven to 350 degrees and bake for approximately 50-60 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and garnish with powdered sugar or frosting of your choice. Cool completely if frosting is used.
NOTES
Blend together in large bowl, the cake mix, water, oil and eggs at low speed until moistened.
Beat at medium speed for two minutes.
Fold in Coconut Pecan frosting until thoroughly combined. Pour into bundt or tube type cake pan.
Preheat oven to 350 degrees and bake for approximately 50-60 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and garnish with powdered sugar or frosting of your choice. Cool completely if frosting is used.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
Serving Size: 1 Recipe (1877g) | ||
Recipe Makes: 1 | ||
Calories: 5364 | ||
Calories from Fat: 2447 (46%) | ||
Amt Per Serving | % DV | |
Total Fat 271.9g | 362 % | |
Saturated Fat 79.4g | 397 % | |
Monounsaturated Fat 123.5g | ||
Polyunsanturated Fat 46.8g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 5159.2mg | 178 % | |
Potassium 2549.1mg | 67 % | |
Total Carbohydrate 636.4g | 187 % | |
Dietary Fiber 28.4g | 114 % | |
Sugars, other 608g | ||
Protein 121.1g | 173 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
About Our Nutrition Facts
Calories per serving: 5364
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Rich and chocolatey german chocolate bundt cake with classic german chocolate frosting! We’ll show you how to make that classic coconut pecan frosting! Everyone has their favorite kind of cake. I love all kinds of cake, Ryan
likes pumpkin dump cake, my dad likes pineapple upside down cake, my mom likes german chocolate cake. So of course this bundt cake reminds me of my mom. I wish I could share a slice with her – all of our family lives in Minnesota, but I don’t think this bundt cake would fare well in the mail :) This was my first time making
german chocolate frosting. Usually when I’ve made something german chocolate in the past, I buy the store bought frosting – GASP! I know! But I learned that the frosting is actually simple to make, it just takes a little time to boil and cool. Be sure to spray your bundt pan with non-stick
cooking spray and then lightly dust it with cocoa powder. This will help prevent the bundt cake from sticking to the pan. It’s important to sift the flour, cocoa powder, and baking soda TWO times. You want the mixture to be light and fluffy. This is key to getting a nice bundt cake! The german chocolate frosting can be made ahead of time, up to 3 days. After you make the frosting, it will need to cool, so plan time into your baking schedule for that.
A german chocolate BUNDT cake isn’t that common, but don’t let that stop you from making it. Besides it might be more memorable to your guests because it’s different! No worries, it has all the flavors of a regular german chocolate cake, only converted to a moist, rich, chocolatey bundt cake.German Chocolate Bundt Cake Tips
More Desserts
- Earthquake Cake
- Chocolate Whipped Cream
- Lemon Sugar Cookies
- Pumpkin Bread
German chocolate bundt cake video
German Chocolate Bundt Cake
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Additional Time: 20 mins
Total Time: 1 hr 55 mins
Yield: 16 servings
Rich and chocolatey german chocolate bundt cake with classic german chocolate frosting! We’ll show you how to make that classic coconut pecan frosting!
Bundt Cake
- 3 cups all purpose flour
- ½ cup cocoa powder
- ½ tsp baking powder
- 1 cup milk
- 2 tsp vanilla extract
- 2 ½ sticks sticks butter, room temperature (1 & 1/4 cups)
- 2 ½ cups sugar
- 5 large eggs
Frosting
- 3 tbsp butter
- 1 cup evaporated milk
- 2 large egg yolks
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1 ½ cups shredded coconut
Bundt Cake
Preheat the oven to 350ºF. Spray a bundt pan with non-stick cooking spray and lightly dust with cocoa powder. Set aside.
Sift the flour, cocoa powder and baking powder 2 times. Set aside. Add the vanilla extract to the milk. Set aside.
In a mixing bowl beat the butter and sugar with an electric mixer until creamy, 1-2 minutes. Add in half the eggs, beat again, then the rest of the eggs and beat again. Alternative between adding the flour mixture and the milk, mixing until combined. Pour the batter into the prepared pan and bake for 1 hour and 15 minutes or until a toothpick inserted into the bundt cake comes out clean. Allow the bundt cake to cool for 10 minutes in the pan, then turn the cake onto a plate to continue to cool.
Before serving, spread the frosting on top and on the sides of the bundt cake.
Frosting
In a medium sized pot over medium heat, combine the butter, evaporated milk, egg yolks and sugar. Stir occasionally and boil for 10-12 minutes, or until the mixture thickens. Remove from the heat and mix in the vanilla extract, pecans and coconut. Allow the mixture to cool, then transfer to a plastic storage container and chill in the fridge for at least 1 one. You can keep the frosting in the fridge for up to 3 days.
Calories: 420kcal, Carbohydrates: 68g, Protein: 8g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 103mg, Potassium: 217mg, Fiber: 3g, Sugar: 47g, Vitamin A: 247IU, Vitamin C: 1mg, Calcium: 92mg, Iron: 2mg