German Chocolate Bundt Cake with Caramel Pecan Topping

Why You’ll Love This Recipe

I Love This Cake Because It Looks Like Something From A Bakery But Comes Together With Simple Ingredients. Using A Boxed Cake Mix As The Base Keeps Things Easy, But The Additions Of Sour Cream, Chocolate Chips, And Homemade Caramel Sauce Take It To The Next Level. The Sugared Pecans On Top Add Crunch And Flavor, Making Each Slice Extra Special.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

For The Cake:

• 1 Box German Chocolate Cake Mix (15.25 Oz)

• 1 Cup Sour Cream

• 1 Cup Vegetable Oil

• 4 Large Eggs

• ½ Cup Milk

• 1 Tsp Vanilla Extract

• 1 Cup Semi-Sweet Chocolate Chips (Optional)

For The Caramel Sauce:

• 1 Cup Brown Sugar

• ½ Cup Heavy Cream

• 4 Tbsp Unsalted Butter

• Pinch Of Salt

• 1 Tsp Vanilla Extract

For The Topping:

• 1½ Cups Chopped Pecans

• ¼ Cup Granulated Sugar

• 2 Tbsp Melted Butter

Directions

1. Make The Cake:

   • I Preheat The Oven To 350°F (175°C) And Grease And Flour A Bundt Pan.

   • In A Large Bowl, I Mix Together The Cake Mix, Sour Cream, Oil, Eggs, Milk, And Vanilla Until Smooth.

   • I Fold In Chocolate Chips For Extra Richness.

   • I Pour The Batter Into The Pan And Bake For 45–50 Minutes, Until A Toothpick Inserted In The Center Comes Out Clean.

   • I Cool The Cake In The Pan For 10–15 Minutes Before Inverting It Onto A Wire Rack To Cool Completely.

2. Make The Caramel Sauce:

   • In A Saucepan Over Medium Heat, I Combine Brown Sugar, Heavy Cream, Butter, And Salt.

   • I Stir Constantly Until The Mixture Thickens, About 5–7 Minutes.

   • I Remove It From The Heat, Stir In Vanilla, And Let It Cool Slightly Before Using.

3. Make The Pecan Topping:

   • In A Skillet, I Toast The Pecans With Butter And Sugar Over Medium Heat For 5–7 Minutes, Stirring Often, Until Golden And Fragrant.

   • I Spread Them Out To Cool And Harden Slightly.

4. Assemble:

   • Once The Cake Has Cooled, I Drizzle The Warm Caramel Sauce Generously Over The Top.

   • While The Caramel Is Still Tacky, I Sprinkle The Sugared Pecans All Over The Cake.

   • I Let It Set For At Least 15 Minutes Before Serving.

Servings And Timing

This Recipe Serves About 12 People. It Takes 15 Minutes To Prep, 45–50 Minutes To Bake, And Around 1 Hour And 15 Minutes Total (Including Cooling And Assembling).

Variations

Sometimes I Swap The German Chocolate Cake Mix For Devil’s Food Or Dark Chocolate For A Richer Flavor. If I Want A Salted Caramel Finish, I Sprinkle Flaky Sea Salt On Top After Adding The Caramel. I’ve Also Used Walnuts Instead Of Pecans With Great Results.

Storage/Reheating

I Store The Cake Covered At Room Temperature For Up To 2 Days Or In The Fridge For Up To 5 Days. To Serve, I Let It Come To Room Temperature Or Warm Individual Slices For 15 Seconds In The Microwave To Soften The Caramel.

FAQs

Can I Make This Cake Ahead Of Time?

Yes, I Often Bake The Cake The Day Before, Then Add The Caramel And Pecans Right Before Serving So Everything Stays Fresh.

Do I Have To Use A Bundt Pan?

A Bundt Pan Creates A Beautiful Presentation, But This Recipe Works In A 9×13 Pan Too. I Just Adjust The Baking Time As Needed.

Can I Use Store-Bought Caramel Sauce?

Yes, If I’m In A Rush, Store-Bought Caramel Works Fine. Homemade Adds A Richer Flavor, But Either Way, It’s Delicious.

How Do I Keep The Cake From Sticking To The Pan?

I Always Grease The Pan Well With Butter Or Baking Spray And Lightly Flour It. Cooling For 10–15 Minutes Before Inverting Also Helps.

Can I Freeze This Cake?

Yes, I Freeze The Cake Without The Caramel And Pecans For Up To 2 Months. When Ready To Serve, I Thaw, Then Add The Toppings Fresh.

Conclusion

This German Chocolate Bundt Cake With Caramel Pecan Topping Is A True Crowd-Pleaser. It’s Moist, Decadent, And Beautifully Finished With Gooey Caramel And Crunchy Pecans. Whether I’m Baking It For A Holiday, A Dinner Party, Or Just To Treat Myself, This Cake Always Impresses And Disappears Fast.