If you love a terrific German Chocolate cake but the idea of making one from scratch sounds overwhelming, do I have the perfect recipe for you!
This lucious German Chocolate bundt cake is loaded with all of the flavors of a traditional German Chocolate Cake, but made in a fraction of the time. It’s even got a secret ingredient in the batter. . .canned coconut pecan frosting!
Can I Put Coconut Pecan Frosting Inside of a Chocolate Cake?
You can. . .and you should!
As I shared in my Easy Butter Pecan Pound Cake Recipe, this trend of adding a container of store bought coconut pecan frosting directly to the batter of a cake is sheer perfection!
It’s so easy to add the nutty texture of coconut and pecans with the caramelly goodness of the frosting without any effort at all!
My friend Carol shared this recipe with me and I couldn’t wait to try it. I happen to be baking for a funeral tomorrow and needed something quick and easy to make.
Coconut Pecan Cake is Easy to Make!
I whipped up the Butter Pecan cake and, when I realized how fast it came together, decided to go ahead and do the German Chocolate version, too. (Side note: Did you know that German Chocolate cake isn’t named after the country? It’s named after Samuel German, a chocolate maker!)
I have no words for how amazing this one is, y’all! You’re going to flip! I’ll share more about that later.
For now, let’s look at how I made it and what went into it!
German Chocolate Pound Cake Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to go into this luscious, moist cake. These are simple ingredients you can find at your local grocery store.
- German Chocolate cake mix
- warm water
- vegetable oil
- large eggs (room temperature)
- coconut-pecan frosting
- coconut extract (optional)
- shredded coconut (optional)
- chopped pecans (optional)
If you skip the optional stuff, this is a five-ingredient cake! It doesn’t get much easier than that!
How to Make German Chocolate Pound Cake
This one came together in a flash. I was startled at how quick it was! Here’s how you do it:
Preheat oven to 325 degree Fahrenheit.
Prepare a bundt pan by spraying with Baker’s Joy.
Place eggs, water, oil, and extract into the bowl of a stand mixer with whisk attachment. If you don’t have a stand mixer you can place the ingredients in a large bowl and use a whisk.
Mix together at medium speed until eggs are light and foamy. (You can move up to high speed for a few seconds, if you like. Egg whites will lighten as you whip.)
Now it’s time to add the cake mix. Work it into the wet ingredients.
Now spoon the coconut pecan frosting into the cake batter.
Mix at low speed until incorporated. Don’t over-mix.
If you’re adding the extra coconut and pecans this is the time to fold them into the batter.
Pour batter into prepared pan. Scrape the bottom of the bowl to make sure you don’t leave any batter behind!
Place in preheated 325 degree oven for 55 minutes or until cake springs back to the touch. A toothpick should come out clean.
Remove from oven and place on wire rack to cool.
After about fifteen minutes you can flip the cake out onto the wire rack and set the empty pan aside.
If you like, you can spoon chocolate glaze or even more coconut pecan frosting onto the cake before it’s completely cooled.
I opted not to do this because I planned to slice the cake and take it ready-to-eat to the funeral. So, I let the cake cool and then added powdered sugar to top of cake.
Slice and serve.
This cake can be store at room temperature in an airtight container or covered in plastic wrap.
You can also freeze this cake if you like, making sure it’s tightly wrapped or placed in a freezer bag. It should stay good up to two months in the freezer.
What to Expect from this Great Dessert!
This cake is so pretty! I love the way it looked and smelled when I flipped it out of the pan. I couldn’t wait to cut into it!
I have to say, this is a luscious, sticky cake, filled with those same flavors and textures you would expect from a homemade German Chocolate Cake. (Can I interrupt this post to add that, as a child, German Chocolate cake was my most requested for my birthday! I have a long history with these flavors!)
I am still mesmerized by the fact that you can bake a can of frosting directly into the batter but I see now why doing so is so popular. It gives a unique moist texture you just don’t get with other recipes.
I highly recommend this cake, and not just for funerals! It’s the perfect cake to take to any event. People will flip over it!
Variations on this Recipe
Here are some fun ideas:
Extra egg yolks: This is a simple way to make a rich cake even richer! I recommend adding one or even two.
Cocoa powder: If you only have white mix but want to make this cake, just add half a cup of Dutch processed cocoa powder to the recipe. You can even throw in some chocolate chips for a richer experience.
Melted chocolate: You can always use melted German Chocolate if you only have a white cake mix.
1 cup buttermilk: You can use buttermilk in place of warm water. Just be sure to bring it to room temp first.
Chocolate Chips: Throw in a cup of chips before baking. (Yum! Talk about a rich chocolate experience!)
Italian Cream Pound Cake: Use this same recipe but start with a white cake mix instead of German Chocolate. Instead of adding coconut extract, go with vanilla. You can drizzle a cream cheese glaze over the cake once it’s mostly cooled.
Butter Pecan: This one is really luscious as a butter pecan bundt cake. Just start with a box of butter pecan cake mix and use maple extract in place of coconut.
Sour cream: Add a dollop or two to add more flavor and texture.
Other Bundt Cakes from Out of the Box Baking
If you like the simplicity of a bundt cake, we’ve got lots of options. Here are a few fan favorites:
Triple Chocolate Coffee Cake from Scratch: If you love a rich chocolate cake with a hint of coffee flavor, this is the recipe for you! This is a simple recipe, perfect for a quick brunch or even as a dessert.
Orange Raspberry Pound Cake: If you love the texture of a luscious pound cake but the light, bright flavors of citrus and berries, you’re going to be crazy about this new recipe.
Christmas Spice Cake: If you love the warm flavors of cinnamon, nutmeg, and allspice but you also love the nutty, fruity texture of a fruitcake, you’re going to love this recipe. It’s the perfect blend of two favorites. And best of all, it starts with a box of cake mix!
Poppy Seed Cake with Orange Glaze: It you love a luscious poppy seed cake but enjoy a hint of orange flavoring, you’re going to flip over this simple homemade cake. It’s truly perfect, inside and out.
It you love a luscious poppy seed cake but enjoy a hint of orange flavoring, you’re going to flip over this simple homemade cake. It’s truly perfect, inside and out.
Learn more about doctored cake mixes, the theme of this blog.
For the master list of all doctored cake mix recipes on this site, visit Doctored Cake Mix Recipes, Master List.
That’s it for this post, friends! I hope you enjoyed this delicious recipe.
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- 1 box German Chocolate cake mix
- 1 cup warm water
- 1 cup vegetable oil
- 4 eggs, room temperature
- 1 can coconut pecan frosting
- 1 teaspoon coconut extract (optional)
- 2/3 cup coconut (optional)
- 2/3 cup chopped pecans (optional)
- Preheat oven to 325 degree Fahrenheit.
- Prepare a bundt pan by spraying with Baker’s Joy.
- Place eggs, water, oil, and extract into the bowl of a stand mixer with whisk attachment. If you don’t have a stand mixer you can place the ingredients in a large mixing bowl and use a whisk.
- Mix together until eggs are light and foamy.
- Now it’s time to add the cake mix. Work it into the wet ingredients.
- Now spoon in the coconut pecan frosting.
- Mix lightly until incorporated. Don’t over-mix.
- If you’re adding the extra coconut and pecans this is the time to fold them in.
- Pour your batter into prepared pan and place in preheated 325 degree oven for 55 minutes or until cake springs back to the touch.