Name: Easy German Chocolate Bundt Cake
Prep time: 15 min
Cook time: PT-486089H4M35S
Total time: PT-486089H4M35S
Cuisine: American
Ingredients: 1 box German chocolate cake mix; 1 cup buttermilk; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 1 cup evaporated milk; 1 cup sugar; 3 large egg yolks, lightly beaten; 1/2 cup unsalted butter; 1 cup shredded sweetened coconut; 1 cup chopped pecans; 1 teaspoon vanilla extract

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Easy German Chocolate Bundt Cake a moist, rich bundt cake infused with the classic flavors of German chocolate, topped with a luscious coconut-pecan glaze that perfectly balances sweetness and texture.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 box German chocolate cake mix

1 cup buttermilk

½ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

For the coconut-pecan glaze:

1 cup evaporated milk

1 cup sugar

3 large egg yolks, lightly beaten

½ cup unsalted butter

1 cup shredded sweetened coconut

1 cup chopped pecans

1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.

In a large bowl, combine the German chocolate cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until smooth and well combined.

Pour the batter evenly into the prepared bundt pan.

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

While the cake cools, prepare the coconut-pecan glaze: In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until the mixture thickens and reaches a custard-like consistency (about 10 minutes).

Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the glaze to cool slightly before pouring over the cooled cake.

Spread the glaze evenly over the top of the bundt cake. Let it set for about 30 minutes before serving to allow the glaze to firm up slightly.

Servings and timing

This recipe makes 12 servings. Preparation takes about 15 minutes, and the baking time is around 45 minutes, so you’ll have the whole dessert ready in about an hour.

Variations

I like to switch things up by adding a handful of mini chocolate chips to the batter for extra texture. You can also swap pecans for walnuts if that's what you have on hand. For a twist, try adding a tablespoon of coffee or espresso powder to the batter to enhance the chocolate flavor. If I want it a little lighter, I sometimes reduce the sugar in the glaze by a quarter cup, but keep the richness intact.

Storage/Reheating

I store this cake covered tightly at room temperature for up to 2 days, which keeps the glaze fresh and moist. For longer storage, I refrigerate it for up to 5 days—just bring it back to room temperature before serving. If I want to reheat a slice, I gently warm it in the microwave for about 15 seconds to soften the glaze and cake.

FAQs

Can I make the cake from scratch instead of using a boxed mix?

Absolutely! I often make a German chocolate cake from scratch if I have time. The glaze recipe works perfectly either way.

Is it possible to prepare the glaze ahead of time?

Yes, you can make the glaze a day ahead. Store it in the fridge and gently warm it up before spreading it over the cake.

Can I freeze this cake?

I’ve frozen slices wrapped tightly in plastic wrap and foil with good results. Just thaw overnight in the fridge and serve at room temperature.

What can I use if I don’t have buttermilk?

I usually mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a substitute.

Can I make this cake gluten-free?

You can try using a gluten-free German chocolate cake mix and ensure your other ingredients are gluten-free. The glaze is naturally gluten-free.

Conclusion

This Easy German Chocolate Bundt Cake has become one of my favorite go-to desserts because it’s quick, delicious, and full of comforting, classic flavors. The combination of moist chocolate cake and the rich coconut-pecan glaze makes it feel indulgent yet approachable. Whether I’m baking for a family gathering or just treating myself, this cake never disappoints.

Recipe:

Easy German Chocolate Bundt Cake

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Author: Cheryl
Total Time: 55-60 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A moist, rich bundt cake infused with classic German chocolate flavors, topped with a luscious coconut-pecan glaze that balances sweetness and texture.

Instructions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
In a large bowl, combine cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until smooth and well combined.
Pour batter evenly into the prepared bundt pan.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
To make the glaze, combine evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly until thickened (about 10 minutes).
Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Let glaze cool slightly.
Pour glaze over the cooled cake and spread evenly.
Let glaze set for about 30 minutes before serving.