When life is crazy and you need a quick, easy dessert, you can’t go wrong with German Chocolate Bundt Cake.
Personally, I am not a fan of store bought frosting, but it is what makes this recipe so easy. Plus, baking the frosting into the cake elevates it and masks that store bought taste. The only way that your guests will know that they are eating store bought frosting baked into a cake mix is if you decide to tell them.
Mix It Up & Create New Flavors
The beauty of this recipe is that you can mix it up to suit your own taste. You can use any flavor cake mix with any flavor frosting.
Not a fan of coconut pecan frosting? No worries! Make it a double chocolate cake by using fudge frosting instead. Or try cream cheese frosting.
Create a whole new flavor profile by using a yellow cake mix rather than chocolate with the coconut pecan frosting.
Make your family or guests really happy and drizzle the cake with caramel before serving.
More Bundt Cake Recipes
- Fresh Apple Bundt Cake
- Almond Cream Cheese Bundt Cake
- Chocolate Pistachio Bundt Cake
- Five Flavor Bundt Cake
- Banana Chocolate Bundt Cake
- Chocolate Fudge Ribbon Cake
- Applesauce Spice Cake
- Peanut Butter Banana Chocolate Chip Cake
German Chocolate Bundt Cake Recipe
- 18.25 oz German chocolate cake mix
- 15 oz container coconut pecan frosting
- 3 eggs
- 1/3 cup oil
- 1 cup milk
- Preheat oven to 350°F.
- Grease & flour Bundt pan or spray with Baker’s Joy.
- Place all ingredients into large mix bowl. Blend on low speed until well incorporated.
- Pour batter evenly into prepared pan. Place in center of oven.
- Bake for 48-52 minutes or until cake begins to pull away from pan.
- Allow cake to cool for 20 minutes before removing it from the pan.
- Sprinkle with powdered sugar, if desired, before serving.
Cake can be served warm or cooled.