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German Chocolate Bundt Cake with Caramel Pecan Topping

German Chocolate Bundt Cake with Caramel Pecan Topping
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Indulge in the delightful experience of our German Chocolate Bundt Cake with Caramel Pecan Topping. This exquisite dessert features a moist chocolate cake base enriched with velvety caramel sauce and crunchy pecans, making it perfect for any celebration or casual gathering. With a stunning presentation and rich flavors, this cake is sure to impress your guests and satisfy any sweet tooth.

Ingredients

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  • 1 box German chocolate cake mix
  • 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 for extra richness)
  • 1 cup brown sugar (for caramel)
  • 1 cup heavy cream (for caramel)
  • 4 tbsp unsalted butter (for caramel)
  • Pinch of salt (for caramel)
  • 1 cup chopped pecans (for topping)
  • ½ cup granulated sugar (for topping)
  • 2 tbsp butter (melted, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease/flour a Bundt pan.
  2. In a large bowl, combine the German chocolate cake mix, sour cream, vegetable oil, eggs, milk, and vanilla extract. Mix until smooth. Fold in semi-sweet chocolate chips if desired.
  3. Pour the batter into the prepared Bundt pan and bake for 45-50 minutes or until a toothpick comes out clean. Cool in the pan for 10-15 minutes before transferring to a wire rack.
  4. For the caramel sauce, heat brown sugar, heavy cream, butter, and salt in a saucepan over medium heat until thickened (5-7 minutes). Stir in vanilla extract.
  5. Toast chopped pecans in a skillet with melted butter and sugar until golden.
  6. Drizzle warm caramel sauce over the cooled cake and sprinkle toasted pecans on top.

Nutrition

Find it online: https://myrecipesbook.com/german-chocolate-bundt-cake-with-caramel-pecan-topping/

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