German Chocolate Pound Cake
German Chocolate Pound Cake features rich chocolate flavor combined with coconut and pecans, delivering a moist and decadent treat perfect for special occasions or everyday indulgence. Its tender crumb and sweet toppings make it a crowd-pleaser for dessert lovers of all ages.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 12-cup Bundt pan.
- In a mixing bowl, combine the German chocolate cake mix, vegetable oil, water, and eggs. Mix on low speed until blended, about 1 minute.
- Scrape down the sides of the bowl. Beat on low speed for an additional 2 minutes.
- Add the container of coconut pecan frosting and continue beating on low speed for about 2 minutes.
- Pour the batter into the prepared Bundt pan.
- Bake until a cake tester inserted in the center comes out clean, approximately 55 to 60 minutes.
- Cool the cake in the pan for a few minutes, then invert onto a plate and cool completely before slicing.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a pinch of espresso powder to the batter. If you don't have coconut pecan frosting, you can easily substitute with chocolate frosting mixed with shredded coconut and chopped pecans. Ensure all ingredients are at room temperature for better mixing and a fluffier cake.
Serving Suggestions
This German Chocolate Pound Cake is delightful on its own, but you can enhance it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea. For a festive touch, serve it alongside Christmas Gingersnaps for dessert at your next gathering.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw at room temperature and warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of German Chocolate Pound Cake contains roughly 362 calories, with 2g protein, 34g carbohydrates, and 25g fat. It is an excellent source of vitamin A (33% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can substitute with a chocolate or vanilla cake mix if German chocolate isn't available. Just keep in mind that the flavor will change slightly, but it will still yield a delicious cake. Adjust baking time as necessary, checking for doneness with a cake tester.
What should I do if the cake sticks to the pan?
To prevent sticking, ensure you grease the Bundt pan thoroughly with vegetable oil or butter, and consider dusting it with flour after greasing. If it does stick, use a flexible spatula to gently loosen the edges before inverting. If necessary, place the pan in the fridge for a few minutes to help the cake release.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just ensure it’s completely cooled before storing it. Wrap it well in plastic wrap and keep it at room temperature. This allows the flavors to meld and makes it even more delicious when served the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).