Ingredients
Scale
- 1 box German chocolate cake mix (15.25 oz)
- 1 cup sour cream
- 1 cup vegetable oil
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup brown sugar
- 1 cup heavy cream
- 4 tbsp unsalted butter
- Pinch of salt
- 1 cup chopped pecans
- 1 cup granulated sugar
- 2 tbsp butter (melted)
Instructions
- Preheat your oven to 350F (175C) and grease and flour a Bundt pan.
- In a large mixing bowl, combine the cake mix, sour cream, vegetable oil, eggs, milk, and vanilla extract until smooth. Fold in chocolate chips if desired.
- Pour the batter into the prepared Bundt pan and bake for 45-50 minutes or until a toothpick comes out clean. Cool in the pan for about 10-15 minutes before transferring to a wire rack.
- To make the caramel sauce, combine brown sugar, heavy cream, butter, and salt in a saucepan over medium heat. Stir until thickened (about 5-7 minutes) and add vanilla extract before cooling slightly.
- For the topping, toast pecans with melted butter and granulated sugar in a skillet over medium heat for about 5-7 minutes until fragrant.
- Once cooled, drizzle warm caramel sauce over the cake and sprinkle toasted pecans on top.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg