German Chocolate Pound Cake

A rich, moist chocolate pound cake topped with a gooey coconut-pecan caramel topping — all the flavor of German chocolate cake in a dense, buttery pound cake.

If you love German chocolate cake but want something even more indulgent, this German Chocolate Pound Cake is exactly what you need. A dense, moist chocolate cake baked in a bundt pan, finished with a rich, sticky coconut-pecan caramel topping made from evaporated milk, brown sugar, and butter.

It’s the kind of dessert that looks impressive on a cake stand but comes together with simple, straightforward steps.

Why You’ll Love This Recipe

• Rich, dense texture — true pound cake, not overly light or airy
• Classic German chocolate flavor — coconut, pecans, and caramel in every bite
• Great for gatherings — a bundt cake that always draws attention
• Make-ahead friendly — tastes even better the next day

Ingredients

For the Cake

• 1 box chocolate cake mix (or your favorite chocolate pound cake recipe)
• 1 box instant chocolate pudding mix
• 4 large eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 cup semi-sweet chocolate chips

For the Coconut-Pecan Topping

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut, toasted
• 1 cup chopped pecans, toasted

Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour a bundt pan thoroughly.
2. Make the cake batter. In a large bowl, combine the chocolate cake mix, instant chocolate pudding mix, eggs, sour cream, vegetable oil, and water. Beat until smooth and well combined. Fold in the chocolate chips.
3. Bake. Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
4. Cool. Let the cake cool in the pan for 15-20 minutes, then carefully invert onto a wire rack or serving plate to cool completely.
5. Make the topping. While the cake cools, whisk together the evaporated milk, sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 10-12 minutes. Remove from heat and stir in the butter and vanilla extract until melted and smooth.
6. Add coconut and pecans. Stir the toasted coconut and toasted pecans into the warm topping mixture until evenly combined.
7. Assemble. Once the topping has cooled slightly and thickened further, spoon it generously over the top of the cooled cake, letting it drip down the sides.

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