Name: German Chocolate Pecan Pound Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 box German chocolate cake mix; 1 box instant coconut cream pudding mix; 4 eggs; 1 cup sour cream (reduced-fat is fine); 1/4 cup vegetable oil; 1 cup milk chocolate chips; 1/3 cup shredded coconut; 1/3 cup chopped pecans; 1 cup sugar; 1 cup evaporated milk; 1/2 cup butter; 3 eggs; 1 1/3 cups coconut; 1 cup chopped pecans; 1 teaspoon vanilla; 1 cup milk chocolate chips (for topping); 1/4 cup heavy cream; 2 tablespoons butter; 1/2 cup toasted coconut

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Why You’ll Love This Recipe

Moist, rich, and full of chocolate flavor.
Combines coconut, pecans, and chocolate for a classic dessert experience.
Easy to make with a cake mix shortcut.
A stunning cake perfect for parties or special occasions.
The homemade frosting and ganache take it to the next level.

German Chocolate Pecan Pound Cake

Ingredients

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

For cake:

1 box German chocolate cake mix
1 box instant coconut cream pudding mix
4 eggs
1 cup sour cream (reduced-fat is fine)
1/4 cup vegetable oil
1 cup milk chocolate chips
1/3 cup shredded coconut
1/3 cup chopped pecans

For coconut-pecan frosting:

1 cup sugar
1 cup evaporated milk
1/2 cup butter
3 eggs
1 1/3 cups coconut
1 cup chopped pecans
1 teaspoon vanilla

For topping:

1 cup milk chocolate chips
1/4 cup heavy cream
2 tablespoons butter
1/2 cup toasted coconut

Directions

In a large bowl, mix together cake mix, pudding mix, eggs, sour cream, oil, chocolate chips, pecans, and coconut. Batter will be thick.
Spray a large tube pan or bundt pan with non-stick spray and spread batter evenly inside.
Bake at 350°F for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
For the frosting, cook sugar, evaporated milk, butter, and eggs in a saucepan over medium heat, stirring constantly until thickened and boiling.
Remove from heat and stir in coconut, pecans, and vanilla. Cool to room temperature and spread over cooled cake.
For topping, microwave chocolate chips, cream, and butter in 30-second intervals until smooth. Drizzle over frosted cake.
Sprinkle toasted coconut on top. Let topping set for 10–15 minutes before serving.

Servings and timing

This cake serves about 12–14 people.
Prep time: 20 minutes
Cook time: 45 minutes
Cooling and assembly: 45 minutes
Total time: about 1 hour 50 minutes

Variations

Swap milk chocolate chips with dark chocolate for a richer flavor.
Add a splash of rum or bourbon to the frosting for a boozy twist.
Use walnuts instead of pecans for a different nutty profile.
Try white chocolate drizzle instead of ganache for a sweeter finish.
Make mini bundt cakes instead of one large cake for individual servings.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. To serve, thaw overnight in the refrigerator and let come to room temperature. For a warm slice, microwave briefly for 10–15 seconds.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. The flavors actually develop more after sitting overnight.

Can I use homemade cake batter instead of a mix?

Absolutely. A homemade German chocolate cake base will work, though the recipe may need adjustments in baking time.

Can I use sweetened coconut instead of unsweetened?

Yes, sweetened coconut works well, but the cake will be slightly sweeter.

How do I keep the cake from sticking to the bundt pan?

Use a non-stick spray and ensure every crevice of the pan is coated. You can also dust with flour after spraying.

Can I use store-bought frosting instead of making my own?

Yes, but the homemade coconut-pecan frosting gives the best authentic flavor.

Can I make this recipe without nuts?

Yes, simply omit the pecans. The cake will still be delicious.

Can I double the ganache for extra topping?

Yes, doubling the ganache will give you a thicker chocolate layer on top.

Can I bake this in a regular cake pan instead of a bundt pan?

Yes, but you may need to adjust baking times. A 9×13-inch pan works well.

Can I toast the coconut ahead of time?

Yes, toasted coconut can be prepared in advance and stored in an airtight container.

How do I know when the frosting is thick enough?

It should coat the back of a spoon and resemble a custard-like consistency before removing from heat.

Conclusion

German Chocolate Pecan Pound Cake is a show-stopping dessert that brings together moist cake, creamy coconut-pecan frosting, and a smooth ganache topping. With its balance of textures and flavors, it’s perfect for celebrations or simply indulging at home. If you’re a fan of chocolate, coconut, and pecans, this cake is sure to become a favorite in your recipe collection.

Lily