German Chocolate Bundt Cake with Caramel Pecan Topping
This rich and moist German chocolate bundt cake is topped with a silky caramel sauce and crunchy sugared pecans for the ultimate show-stopping dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (optional for extra richness)
For the Caramel Sauce:
1 cup brown sugar
½ cup heavy cream
4 tablespoons unsalted butter
Pinch of salt
1 teaspoon vanilla extract
For the Pecan Topping:
1½ cups chopped pecans
¼ cup granulated sugar
2 tablespoons butter, melted
Instructions
Make the Cake:
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
In a large bowl, combine cake mix, sour cream, oil, eggs, milk, and vanilla. Mix until smooth.
Fold in chocolate chips if using.
Pour batter into prepared pan and bake 45–50 minutes, or until a toothpick comes out clean.
Cool in pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Make the Caramel Sauce:
In a saucepan, combine brown sugar, cream, butter, and salt.
Stir over medium heat until thickened (about 5–7 minutes).
Remove from heat and stir in vanilla. Let cool slightly.
Make the Pecan Topping:
In a skillet, toast pecans with melted butter and sugar over medium heat for 5–7 minutes until golden and fragrant.
Spread onto parchment to cool and harden slightly.
Assemble the Cake:
Drizzle warm caramel sauce over cooled cake.
Sprinkle sugared pecans on top while caramel is still tacky.
Let set for 15 minutes before slicing and serving.
Notes
Substitute walnuts or almonds for pecans if preferred.
For extra decadence, drizzle with melted chocolate before adding pecans.
Store leftovers covered at room temp for 2 days or in the fridge for up to 5 days.
