If you’ve ever dreamed of sinking your fork into a cake that’s both rich and decadently sweet, let me introduce you to the magic of the German Chocolate Bundt Cake with Caramel Pecan Topping Recipe. This cake brings together the deep, luscious flavors of German chocolate cake with a warm, buttery caramel sauce and crunchy toasted pecans that create a truly unforgettable dessert experience. Whether you’re celebrating a special occasion or just craving something extraordinary, this recipe is a surefire way to impress and indulge.
Ingredients You’ll Need
The beauty of this German Chocolate Bundt Cake with Caramel Pecan Topping Recipe lies in its straightforward, pantry-friendly ingredients. Each component plays a key role: from the moist crumb of the cake base to the rich, silky caramel and the nutty crunch of toasted pecans, every ingredient works together to create a stunning harmony of flavor and texture.
- 1 box German chocolate cake mix (15.25 oz): The foundation that delivers the classic sweet, coconut-tinged chocolate flavor perfect for this cake.
- 1 cup sour cream: Adds moisture and tenderness for a soft, rich crumb.
- 1 cup vegetable oil: Keeps the cake wonderfully moist and helps with a tender texture.
- 4 large eggs: Supports structure while lending richness to the batter.
- 1 cup milk: Lightens the batter, balancing out the richness.
- 1 tsp vanilla extract: Enhances all the flavors with a warm, fragrant note.
- 1 cup semi-sweet chocolate chips (optional): For an extra touch of melty chocolate goodness inside the cake.
- 1 cup brown sugar: The star of the caramel sauce, imparting deep, molasses-like sweetness.
- 1 cup heavy cream: Creates the luscious, creamy body of the caramel topping.
- 4 tbsp unsalted butter: Adds richness to the caramel and pecans, perfect balance without overwhelming saltiness.
- Pinch of salt: Elevates flavors and adds depth to the caramel sauce.
- 1 cup chopped pecans: Toasted for a crunchy, nutty counterpoint to the smooth caramel.
- ½ cup granulated sugar: Used to coat and caramelize the pecans for a golden, crisp finish.
- 2 tbsp melted butter: Helps toast the pecans beautifully with a glossy finish.
How to Make German Chocolate Bundt Cake with Caramel Pecan Topping Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Properly greasing and flouring your Bundt pan is essential; it ensures your gorgeous cake releases perfectly without sticking, so take the time to coat it thoroughly. This step lets the cake shine with its beautiful shape intact.
Step 2: Mix the Cake Batter
In a spacious mixing bowl, combine the cake mix, sour cream, vegetable oil, eggs, milk, and vanilla extract. Use a hand mixer or whisk to blend everything until the batter is wonderfully smooth and silky. If you’re feeling extra indulgent, gently fold in those semi-sweet chocolate chips—they’ll melt into delicious pockets of chocolate throughout the cake.
Step 3: Bake to Perfection
Pour the batter evenly into your Bundt pan, smoothing the top gently with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen right now is a fantastic preview of how amazing this cake will be!
Step 4: Cool Your Cake
Once baked, allow your cake to cool in the pan for about 10 to 15 minutes. This resting period helps it firm up slightly, making it easier to transfer. Then, carefully turn it out onto a wire rack to cool completely—this step is crucial before adding the caramel so you don’t end up with a melty mess.
Step 5: Make the Caramel Sauce
While the cake cools, whisk together the brown sugar, heavy cream, butter, and a pinch of salt in a saucepan over medium heat. Stir continuously until the sauce thickens, about 5 to 7 minutes—the rich caramel aroma is irresistible. Remove from heat and stir in the vanilla extract to add a lovely fragrant finish.
Step 6: Toast the Pecans
In a skillet, combine the chopped pecans with melted butter and granulated sugar. Toast them over medium heat, stirring frequently until they turn a gorgeous golden brown. This step intensifies their flavor and adds a satisfying crunch to your topping.
Step 7: Assemble the Topping
Drizzle the warm caramel sauce generously over the cooled Bundt cake, letting it cascade over the edges just so. Immediately sprinkle the toasted pecans on top to create a beautiful, glossy, and crunchy finishing touch that makes this German Chocolate Bundt Cake with Caramel Pecan Topping Recipe truly spectacular.
How to Serve German Chocolate Bundt Cake with Caramel Pecan Topping Recipe
Garnishes
Consider adding a dollop of whipped cream or a light dusting of powdered sugar for an elegant finish. Fresh berries or a sprig of mint can bring a refreshing contrast to the rich caramel and chocolate flavors.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a simple cup of freshly brewed coffee or tea. The creamy or bitter notes help balance the decadence of the cake, making every bite more enjoyable.
Creative Ways to Present
For a show-stopping dessert centerpiece, serve your German Chocolate Bundt Cake with Caramel Pecan Topping Recipe on a rustic wooden board or a sleek cake stand. Drizzle extra caramel sauce around the serving platter and scatter a handful of toasted pecans to elevate the wow factor. You might even layer slices between plates with a slash of caramel for an impressive presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Keeping it covered ensures the cake stays moist and the topping retains its delightful texture.
Freezing
You can freeze this cake (without the caramel topping) tightly wrapped in plastic wrap and foil for up to 3 months. When ready to enjoy again, thaw overnight in the refrigerator and add fresh caramel and toasted pecans before serving.
Reheating
For the best experience, warm individual slices gently in the microwave for 15 to 20 seconds. This revives the softness of the cake and melts the chocolate chips slightly, delivering that freshly baked feeling every time.
FAQs
Can I make the caramel pecan topping ahead of time?
Absolutely! You can prepare the caramel sauce and toasted pecans a day in advance and refrigerate separately. Just warm the caramel slightly before drizzling over the cake and sprinkle the pecans right before serving to keep them crisp.
Is it necessary to use a German chocolate cake mix?
While a German chocolate cake mix simplifies the process and creates that classic flavor, you can use homemade German chocolate cake batter if you prefer. The key is to preserve the coconut and pecan flavors characteristic of this cake style.
Can I substitute pecans with another nut?
Yes, walnuts or almonds can work well too. Just toast them similarly for that crunch and rich nuttiness. Pecans, however, are traditional and provide a buttery flavor that pairs perfectly with caramel.
How do I prevent the cake from sticking to the Bundt pan?
Greasing the pan thoroughly with butter or oil and then dusting it with flour is the secret. For extra insurance, you can also use a non-stick baking spray designed for Bundt pans.
Can this recipe be made gluten-free?
To make this dessert gluten-free, swap the cake mix with a gluten-free German chocolate cake mix or a homemade gluten-free recipe. Be sure other ingredients, like the caramel sauce, are gluten-free as well.
Final Thoughts
This German Chocolate Bundt Cake with Caramel Pecan Topping Recipe is a testament to how simple ingredients and loving preparation can create something truly magical. From its tender, moist crumb to the sticky-sweet caramel and crunchy pecans on top, it’s the kind of dessert that stays in your heart long after the last slice is gone. I can’t encourage you enough to try this recipe—it’s bound to become a cherished favorite in your baking repertoire!
Print
German Chocolate Bundt Cake with Caramel Pecan Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Description
Delight in this decadent German Chocolate Bundt Cake featuring a moist chocolate cake base topped with a luscious homemade caramel sauce and crunchy toasted pecans, perfect for any celebration or dessert craving.
Ingredients
Cake
- 1 box German chocolate cake mix (15.25 oz)
- 1 cup sour cream
- 1 cup vegetable oil
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (optional)
Caramel Sauce
- 1 cup brown sugar
- 1 cup heavy cream
- 4 tbsp unsalted butter
- Pinch of salt
- 1 tsp vanilla extract
Pecan Topping
- 1 cup chopped pecans
- ½ cup granulated sugar
- 2 tbsp melted butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking during baking.
- Make the Batter: In a large mixing bowl, combine the German chocolate cake mix, sour cream, vegetable oil, eggs, milk, and vanilla extract. Mix until the batter is smooth and well incorporated. If desired, fold in semi-sweet chocolate chips gently to add extra chocolate bursts.
- Bake the Cake: Pour the cake batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then, carefully turn it out onto a wire rack to cool completely before adding the topping.
- Prepare Caramel Sauce: In a medium saucepan over medium heat, combine brown sugar, heavy cream, unsalted butter, and a pinch of salt. Stir continuously until the mixture thickens, about 5 to 7 minutes. Remove from heat and stir in vanilla extract for added aroma and flavor.
- Toast Pecans: In a skillet, heat the melted butter over medium heat. Add the chopped pecans and granulated sugar, stirring frequently until the pecans are golden brown and caramelized. Remove from heat.
- Assemble: Drizzle the warm caramel sauce generously over the cooled Bundt cake. Sprinkle the toasted pecans evenly on top as a crunchy and flavorful finishing touch.
Notes
- Allow the cake to cool completely before adding the caramel to prevent melting and sogginess.
- Semi-sweet chocolate chips in the batter are optional but add a pleasant texture and chocolate intensity.
- Use fresh pecans and toast them carefully to avoid burning, which can impart bitterness.
- For a firmer caramel sauce, simmer a little longer, but be careful not to overcook as it can harden when cooled.
