German Chocolate Bundt Cake

Super-moist and packed with flavor, the nutty crunch of this German Chocolate Bundt Cake is irresistible! So easy to make and so delicious, watch how fast this cake disappears!

German Chocolate Bundt Cake sliced on a blue and white plate

Sometimes the best recipes come from the most unlikely places. That’s the case with this amazing German Chocolate Bundt Cake. I was shopping at the local grocery store and was poking around the cake mixes. An elderly lady told me she makes the most fantastic cake by combining two unlikely ingredients – a cake mix and store-bought icing. She swore this was the best cake ever, and I was intrigued!

I bought the ingredients and made the cake, and she was right! The cake was so moist, delicious, and fabulous that we gobbled it all up and forgot about dinner that night! 

This German Chocolate Bundt Cake is so delicious, y’all, and nobody will guess it came from a mix and icing!

What Is German Chocolate Bundt Cake?

Legend has it that German chocolate cake has really nothing to do with Germany, and everything to do with Samuel German, a chocolate maker, who in the 1850s created this cake. It is famous for it’s sweet coconut and pecan topping, though in this version the coconut and pecans are baked right into the cake.

German Chocolate Bundt Cake sliced on a blue and white plate


  • German chocolate pound cake mix – 1 box.
  • Coconut pecan icing – 1 container.
  • Eggs – You’ll need 4 eggs.
  • Vegetable oil
  • Water – Or, for a richer cake, use milk or buttermilk.

How To Make The Best German Chocolate Bundt Cake From A Cake Mix

Are you ready to make the tastiest and easiest German Chocolate Bundt Cake? All you need is a mixing bowl, electric mixer, and a bundt pan.

  1. Preheat the oven to 350F, and grease and flour your bundt pan. I also like using Bakers Joy spray.
  2. Mix the cake mix, eggs, vegetable oil, and water with the electric mixer until smooth. 
  3. Stir in the coconut pecan icing and mix until combined.
  4. Pour the batter into the pan and bake for about an hour or until an inserted toothpick comes out almost clean.
  5. Cool the cake in the pan on a wire rack for about 10 minutes. Turn the cake out of the pan and onto the rack and let it cool for at least another 10 minutes before slicing.That’s it! Dig in!
German chocolate pound cake in a bundt pan on a granite countertop

What’s a Bundt Pan?

A bundt pan is somewhat donut shaped, meaning it has a hole in the middle. Bundt cakes usually have decorated sides, and cakes made in bundt pans typically cook faster because the air can circulate around the pan better. 

Notice my bundt pan?  It was my Grandma Millie’s; she passed away years ago, and I love that I have this.  I think of her every time I use it.

Grandma Millie’s Bundt pan

How Do You Cut A Bundt Cake?

Cutting a bundt cake is a little bit different than cutting a regular cake. When you cut a bundt cake, cut into the cake toward the center hole. Then, just continue cutting wedges out of the cake. You can cut them as thin or as thick as you like.


You can keep bundt cake in an airtight container on the counter for 2-3 days. To keep it as fresh as possible, I like to freeze a half or a quarter of the cake. I just wrap it tightly in plastic wrap and then pop it into a zipper-top freezer bag. Then, I let it thaw and slice!

What To Serve With German Chocolate Bundt Cake

I love this easy German Chocolate Bundt Cake recipe, and it is so good as both dessert or an afternoon snack. I love a slice with a hot cup of coffee with one of my favorite creamers, or if the weather is hot, iced coffee. It’s also the perfect sweet finish to a hearty meal with my family and friends. I particularly enjoy this cake after a meal of Beef Puff Pie, meatloaf, or a crockpot meal.

German Chocolate Bundt Cake sliced on a blue and white plate

German Chocolate Pound Cake


  • 1 box German Chocolate pound cake
  • 1 tub coconut pecan icing
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 1/3 cups water or milk


  • Preheat your oven to 350 degrees.
  • Combine everything except the tub of icing together with an electric mixer or whisk. Then gently stir in the coconut pecan icing.
  • Grease & flour a bundt pan – or spray with Bakers Joy. Pour the cake batter into the pan. Bake for 1 hour.
  • Cool in the pan, on a wire rack for 10 minutes. Remove from the pan, and cool an additional 10 minutes on the rack before slicing.

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