Description
This rich and indulgent German Chocolate Pecan Pound Cake combines a moist, tender cake base with a luscious coconut-pecan topping. Perfect for special occasions or any time you’re craving a decadent dessert.
Ingredients
Scale
- 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
- 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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- 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.
- 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.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- 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. Allow the topping to cool slightly.
- Once the cake has cooled, spoon the coconut-pecan topping evenly over the top of the cake. Allow it to set for 10 minutes before serving.
- Slice and serve this decadent cake as a dessert or special occasion treat!
Notes
- Be sure to let the cake cool completely before adding the topping to avoid it melting.
- You can prepare the topping in advance and refrigerate it until you’re ready to use.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes