Short Description
This Decadent German Chocolate Pecan Pound Cake combines the rich flavor of German chocolate cake with a creamy coconut-pecan topping. The moist cake is made with a box cake mix and instant pudding for a soft, dense texture, while the gooey, sweet topping elevates the flavor with toasted pecans and coconut. This cake is perfect for special occasions, holiday gatherings, or whenever you need a chocolatey, indulgent treat.

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 coconut-pecan 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

Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
Mix 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 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.
Cool the Cake: Allow the cake to 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. Let the topping cool slightly.
Assemble the Cake: Once the cake has cooled, spoon the coconut-pecan topping evenly over the top of the cake. Allow the topping to set for 10 minutes before serving.
Serve: Slice and serve this decadent cake as a dessert or for any special occasion!

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 30 minutes
Servings: 12

Variations

Add a chocolate drizzle: If you want extra chocolate flavor, drizzle melted chocolate over the top of the coconut-pecan topping.
Use different nuts: If you don’t like pecans, you can substitute them with walnuts or almonds for a slightly different texture and flavor.
Substitute the sour cream: For a lighter version of the cake, substitute the sour cream with Greek yogurt or buttermilk.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.
Reheating: This cake can be served cold or at room temperature. If you prefer it warm, microwave individual slices for about 15-20 seconds.

10 FAQs

Can I make this cake without the pudding mix?
Yes, you can omit the pudding mix, but the cake might not be as moist and dense.
Can I use a different cake mix?
You can use any chocolate cake mix in place of the German chocolate cake mix, though the flavor will be slightly different.
Can I make the coconut-pecan topping in advance?
Yes, you can prepare the topping ahead of time and store it in the refrigerator. Just reheat it slightly before spreading it over the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 2 months.
Can I make the cake without eggs?
Yes, you can substitute eggs with a flaxseed or chia seed mixture for a vegan option. You’ll need 1 tablespoon of ground flaxseeds or chia seeds mixed with 3 tablespoons of water for each egg.
How long should I let the cake cool before frosting?
Let the cake cool for at least 10 minutes in the pan before turning it out onto a wire rack to cool completely.
Can I use sweetened condensed milk instead of evaporated milk?
It’s best to use evaporated milk for this recipe, as sweetened condensed milk is much sweeter and would affect the overall flavor.
Can I double the recipe to make a larger cake?
Yes, you can double the ingredients to make a larger cake. Just be sure to adjust the baking time accordingly, as it may take longer to bake.
How do I keep the topping from sliding off the cake?
Ensure the cake has completely cooled before adding the topping, and let the topping set for a few minutes after spreading it to ensure it sticks better.

Conclusion

The Decadent German Chocolate Pecan Pound Cake is a luxurious treat with a moist, rich cake base topped with a creamy coconut-pecan filling. Whether it’s for a special occasion or simply because you want a sweet indulgence, this cake is sure to impress. It’s easy to make, full of flavor, and absolutely irresistible—perfect for chocolate lovers!