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Irresistible German Chocolate Bundt Bliss

Irresistible German Chocolate Bundt Bliss

Indulge in the Irresistible German Chocolate Bundt Bliss featuring moist cake, rich caramel, and crunchy pecans. Perfect for any celebration or treat yourself!
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g German chocolate cake mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (optional)
  • 1 cup brown sugar (for caramel sauce)
  • ½ cup whipping cream (for caramel sauce)
  • 4 tablespoons unsalted butter (for caramel sauce)
  • a pinch salt (for caramel sauce)
  • 1 teaspoon vanilla extract (for caramel sauce)
  • 1 cup chopped pecans (for topping)
  • ¼ cup granulated sugar (for topping)
  • 2 tablespoons melted butter (for topping)

Equipment

  • Bundt pan
  • Mixing bowls
  • Hand mixer or whisk
  • Saucepan
  • Skillet
  • Wire cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F) and grease the bundt pan with butter or non-stick spray and dust with flour.
  1. In a large mixing bowl, combine the cake mix, sour cream, vegetable oil, eggs, milk, and vanilla extract; mix until smooth.
  1. Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick comes out clean.
  1. While the cake cools, make the caramel sauce in a saucepan by heating brown sugar, whipping cream, butter, and salt over medium heat, stirring constantly for 5-7 minutes; stir in vanilla extract.
  1. In a skillet, toast chopped pecans with melted butter and granulated sugar over medium heat until golden brown.
  1. Once the cake is cooled, drizzle warm caramel sauce on top and sprinkle with toasted pecans.

Nutrition

Calories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 5gCholesterol: 40mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Feel free to substitute sour cream with plain Greek yogurt and vegetable oil with melted coconut oil for a unique twist. Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate to prevent stickiness. For longer storage, wrap slices in plastic wrap and freeze them for up to a month; reheat briefly in the microwave for a fresh taste.
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