Easy German Chocolate Bundt Cake

Why You’ll Love Easy German Chocolate Bundt Cake Recipe

This recipe takes all the flavor of traditional German chocolate cake and makes it easier and faster to prepare. The addition of sour cream and pudding mix gives the cake a tender, moist texture, while the semisweet chocolate chips create pockets of melty goodness. The homemade coconut-pecan frosting is rich, creamy, and adds that signature texture and flavor that German chocolate cake lovers can’t resist. Plus, baking it in a Bundt pan gives it a beautiful shape with minimal decorating required.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 1 box German chocolate cake mix

• 1 package (3.9 oz) instant chocolate pudding mix

• 1 cup sour cream

• 1/2 cup vegetable oil

• 1/4 cup water

• 4 large eggs

• 1 cup semisweet chocolate chips

For the coconut pecan frosting:

• 1 cup sugar

• 1 cup evaporated milk

• 1/2 cup butter

• 3 large egg yolks, beaten

• 1 teaspoon vanilla extract

• 1 1/3 cups flaked coconut

• 1 cup chopped pecans

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.

2. In a large bowl, combine the cake mix, pudding mix, sour cream, oil, water, and eggs. Beat on medium speed until the batter is smooth and creamy.

3. Gently fold in the chocolate chips.

4. Pour the batter into the prepared Bundt pan, spreading it evenly.

5. Bake for 50–55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6. Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.

7. While the cake cools, make the frosting. In a saucepan, combine the sugar, evaporated milk, butter, and egg yolks.

8. Cook over medium heat, stirring constantly, until the mixture thickens, about 12 minutes.

9. Remove from heat and stir in the vanilla, coconut, and pecans.

10. Allow the frosting to cool until it is thick enough to spread.

11. Spread the frosting generously over the cooled cake before serving.

Servings and timing

Servings: 12
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes (plus cooling)
Calories: Approximately 640 kcal per serving

Variations

• Nut-Free Version: Omit the pecans in the frosting for a nut-free option, or replace them with sunflower seeds or chopped pretzels for crunch.

• Extra Chocolatey: Add an extra 1/2 cup of chocolate chips or drizzle with chocolate ganache.

• Mini Bundt Cakes: Bake the batter in mini Bundt pans for individual servings. Adjust baking time to 20–25 minutes.

• Cream Cheese Swirl: Add a sweetened cream cheese swirl to the batter before baking for added richness.

• Different Cake Mix: Try a devil’s food cake mix for a deeper chocolate flavor.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
To freeze, wrap the cake tightly in plastic wrap and foil, then store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
To reheat individual slices, microwave for about 10–15 seconds to slightly warm the cake and soften the frosting.

FAQs

What is the difference between German chocolate cake and regular chocolate cake?

German chocolate cake is known for its sweet, lighter chocolate flavor and signature coconut-pecan frosting, unlike regular chocolate cake which often has a stronger cocoa taste and different frosting types.

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it tightly covered at room temperature or in the fridge.

Can I use homemade cake batter instead of boxed mix?

Absolutely. If you prefer a homemade batter, just ensure the consistency is similar to the one described in this recipe for best results.

Do I need to refrigerate the cake?

If you’re storing it for more than 2 days, it’s best to refrigerate the cake due to the egg-based frosting.

Can I use sweetened shredded coconut instead of flaked coconut?

Yes, sweetened shredded coconut works well and adds a slightly sweeter flavor and more moisture to the frosting.

What can I use instead of sour cream?

You can substitute sour cream with plain Greek yogurt or buttermilk for a similar moist texture.

How do I keep the cake from sticking to the Bundt pan?

Make sure to grease and flour the pan thoroughly, or use a baking spray that includes flour.

Can I use a different type of frosting?

While the coconut-pecan frosting is traditional, you can use chocolate ganache or cream cheese frosting for a different twist.

Why add pudding mix to the cake batter?

The pudding mix enhances the texture, making the cake extra moist and rich.

How long should I let the frosting cool before spreading?

Let it cool until it thickens, usually about 15–20 minutes after cooking, so it spreads easily without running off the cake.

Conclusion

This Easy German Chocolate Bundt Cake is a perfect shortcut dessert that doesn’t sacrifice flavor or texture. With its ultra-moist chocolate base and luscious coconut-pecan topping, it’s a crowd-pleaser that’s both convenient and impressive. Whether you’re serving it at a celebration or indulging in a slice at home, this cake is sure to become a favorite.

Easy German Chocolate Bundt Cake

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This easy German Chocolate Bundt Cake is a rich, moist chocolate cake topped with a decadent homemade coconut pecan frosting. Perfect for special occasions or when you’re craving a classic dessert with a twist.

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 box German chocolate cake mix
• 1 package (3.9 oz) instant chocolate pudding mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/4 cup water
• 4 large eggs
• 1 cup semisweet chocolate chips
• 1 cup sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 large egg yolks, beaten
• 1 teaspoon vanilla extract
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, oil, water, and eggs. Beat on medium speed until smooth.
3. Fold in chocolate chips.
4. Pour the batter into the prepared Bundt pan.
5. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, combine sugar, evaporated milk, butter, and egg yolks in a saucepan over medium heat.
8. Cook, stirring constantly, until thickened (about 12 minutes).
9. Remove from heat and stir in vanilla extract, flaked coconut, and chopped pecans.
10. Cool the frosting until thick enough to spread, then spread it over the cooled cake.

Notes

• Ensure the cake is completely cool before adding the frosting to prevent it from melting.
• Store leftovers covered at room temperature for up to 3 days.
• You can toast the pecans for added flavor before adding them to the frosting.

Nutrition

• Serving Size: 1 slice
• Calories: 640
• Sugar: 48g
• Sodium: 420mg
• Fat: 38g
• Saturated Fat: 18g
• Unsaturated Fat: 17g
• Trans Fat: 1g
• Carbohydrates: 72g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 105mg