German Chocolate Bundt Cake (Easy Cake Mix + Pudding Recipe)

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Make a simple German chocolate bundt cake fro a box mix! A yellow cake mix and vanilla pudding make the moist crumb, but melted German chocolate added to the batter brings the mild, sweet chocolate flavor.

It wasn’t until about 4 years ago that I decided I loved german chocolate cake. I’m a texture eater, so the thought of coconut and nuts in the frosting of my cake just did not appeal to me.

But after I made our homemade German chocolate cake recipe, I quickly changed my mind. This recipe is a “quick and easy” version that starts with coconut and chocolate chips folded into the cake batter and a glossy chocolate glaze on top.

If you can’t get enough of the chocolate coconut flavor combo, try our chocolate caramel turtle cupcakes, 7 layer bars, and chocolate coconut creme pies.

QUICK LOOK: German Chocolate Bundt Cake

Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Servings: 15
Cook Method: Baked, stovetop-cooked glaze
Flavor & Texture: The key flavor of this cake is sweet chocolate. The cake features melted chocolate, mini chocolate chips in the batter, and a fudge topping. The coconut gives this soft cake a little texture.
Difficulty: Easy

Can you make German chocolate bundt cake from a box mix?

Yes! A box mix is the base, but three add-ins make it taste homemade: instant vanilla pudding, buttermilk and melted German sweet chocolate.

I use a yellow cake mix on purpose. A devil’s food mix would work, but would make make the chocolate flavor a little too intense. German sweet baking chocolate is what makes this cake, just as it is with the traditional version.

German chocolate has more sugar than regular chocolate. It is more mild and more sweet, less of a dark chocolate flavor. German chocolate is melted into the cake batter, but also makes up the chocolate glaze.

Where’s the coconut pecan frosting?

Instead of spreading a thick coconut pecan frosting on top of the bundt cake, I folded coconut right into the cake batter. This gives cclean slices and holds up better to traveling and on a dessert table.

What do you need for a German chocolate bundt cake?

You need a yellow cake mix, a small box of instant vanilla pudding, eggs, buttermilk, oil, two bars of Baker’s German’s sweet chocolate, shredded coconut, mini chocolate chips, and a few glaze basics (water, butter, powdered sugar, vanilla).

A few things to know before you shop:

Instant pudding only. Cook-and-serve pudding won’t set the same way in the batter.
German’s sweet chocolate is usually on the baking aisle near the chocolate chips, in a green-and-brown Baker’s box. Semi-sweet baking chocolate works in a pinch, but the cake will be less sweet and taste more like a standard chocolate cake.
No buttermilk? Stir 1¼ tablespoons of lemon juice or white vinegar into 1¼ cups of milk and let it sit 5 minutes until it thickens slightly.
Mini chips, not regular chips. Mini chocolate chips stay suspended in the batter, plus you get extra chcoolate in every bite.

How to Make German Chocolate Bundt Cake

Prep the pan. Heat the oven to 350°F. Grease a 12-cup bundt pan with shortening and dust it with flour, or use Baker’s Joy baking spray that has flour in it.

Whisk the dry mixes. Whisk the cake mix and pudding mix together in a large bowl so the pudding doesn’t clump.

Add the wet ingredients. Add the eggs, buttermilk, and oil and mix. Add the melted chocolate and beat on medium for 2 to 3 minutes. The batter should look thick, glossy, and even in color with no streaks.

Fold in the coconut and chips by hand with a spatula.

Bake 45 to 50 minutes. Spread the batter evenly in the pan. Ours took 49 minutes.

Cool for 10 minutes, then flip the cake onto a plate and let it cool completely.

Make the glaze. Melt the chocolate, water, and butter over low heat, stirring constantly. Stir in the powdered sugar until it dissolves and the glaze looks smooth and shiny. Take it off the heat and whisk in the vanilla.

Glaze the cooled cake. Spoon or pour the glaze over the top so it runs down the ridges, then sprinkle with coconut if you like. Toasted coconut looks especially pretty.

chocolate glaze pouring over a bundt cake

How Do You Keep a Bundt Cake From Sticking?

I recommend using a simple bundt cake pan without a lot of grooves. Grease the entire inside of the pan. Flip the cake out after cooling for 10 minutes. If you flip it too soon, it’s fragile and can tear. If you wait too long, the sugars cool and can stick to the pan.

Shortening and flour (or baking spray with flour) hold better than butter, since the milk solids in butter can act like glue. Use a pastry brush to push the shortening into the crevices.

Love bundt cakes? Try our peanut butter chocolate chip bundt cake, strawberry bundt cake and pineapple upside down bundt cake.

a chocolate bundt cake with coconut on an table

Frequently Asked Questions

Can a German chocolate cake be made in a bundt pan?

Yes. This recipe is tested in a 12-cup bundt, and most two-layer German chocolate cake batters fit one too. Plan on a longer bake, around 45 to 55 minutes, and use a skewer to check the center.

Can I use German chocolate cake mix instead of yellow?

Yes. The cake will be darker and more chocolatey. Keep the melted German’s sweet chocolate for the classic flavor.

Why is my glaze grainy?

The powdered sugar didn’t fully dissolve, or the heat was too high. Keep the heat low and stir until it looks smooth and glossy before you add the vanilla.

Do I need to refrigerate German chocolate bundt cake?

No. It keeps at room temperature in an airtight container for up to 3 days. If you top it with a homemade coconut pecan frosting, follow that recipe’s storage directions.

German Chocolate Bundt Cake

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Easy German chocolate bundt cake made with a cake mix and topped with a rich, fudgy chocolate glaze. A simple dessert with big flavor.

Servings 15

Prep Time 15

Cook Time 45

Total Time 1

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Ingredients

For the cake:

1 box Duncan Hines yellow cake mix 15.25 ounces
1 small box Jello instant vanilla pudding 3.4 ounces
4 large eggs
1¼ cups buttermilk 10 ounces
¼ cup vegetable oil 2 ounces
4 ounces Baker's German sweet chocolate melted, 1 bar
1 cup shredded coconut flakes
1 cup mini chocolate chips

For the glaze:

4 ounces Baker's German's sweet chocolate 1 bar
¼ cup water 2 ounces
1 tablespoon salted butter
1 cup powdered sugar 130 grams
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350ºF. Grease a 12 cup bundt cake pan with shortening, then dust with all purpose flour (or use baking spray).
In a large mixing bowl, whisk together the dry cake mix and pudding mix.
1 box Duncan Hines yellow cake mix , 1 small box Jello instant vanilla pudding
Add the eggs, buttermilk and oil. Mix. Then add in the melted chocolate. Mix well on medium speed for 2-3 minutes, scraping the sides of the bowl as needed.
4 large eggs, 1¼ cups buttermilk, ¼ cup vegetable oil, 4 ounces Baker's German sweet chocolate
Fold in the coconut and mini chocolate chips.
1 cup shredded coconut flakes, 1 cup mini chocolate chips
Pour the cake batter into the prepared pan. Bake for 45-50 minutes (Ours took 49 minutes.)
Allow the cake to cool for 10 minutes, then turn it out onto a cake plate to cool completely.
While the cake is cooling, prepare the chocolate glaze. Melt the chocolate, water and butter in a small pan over low heat. Stir constantly until smooth.
4 ounces Baker's German's sweet chocolate, ¼ cup water, 1 tablespoon salted butter
Add the sugar and stir constantly until the sugar dissolves. Take the pan off the heat and add vanilla. Whisk until smooth.
1 cup powdered sugar , 1 teaspoon vanilla extract
Drizzle the chocolate glaze over the cooled cake. Sprinkle with more coconut if desired.

Notes

Store in an airtight container at room temperature for up to 3 days. Freeze any leftovers for up to 6 weeks.

Thaw frozen cake completely before opening the package. This will help to preserve its freshness and moisture.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Author Julie Clark

Course Dessert

Cuisine American

Calories 437

Keyword baked, bundt cake, chocolate, easy