Easy German Chocolate Cake from a Cake Mix

Dessert doesn’t get any easier than this recipe for German Chocolate Cake with a decadent homemade coconut pecan icing. Let me show you how to turn a boxed cake mix into something amazing!  Make sure you check out my Cake Mix Baking Secrets and Printable for more great cake mix ideas.

This recipe has been updated since it first appeared in 2017 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!

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Semi-Homemade German Chocolate Cake 

Do you love chocolate as much as I do? If you answered yes, then you are going to love this recipe for Easy German Chocolate Cake from a Cake Mix with Homemade Pecan Coconut Icing.  The name alone sounds delicious, right?

If you’ve been a follower of my blog for any amount of time, you’ll know that I love a good recipe that starts out with a cake mix.  They’re just so easy!  

By adding a few extra ingredients to this box of chocolate cake mix, you get an amazing recipe that really does taste homemade. But the real secret is in the homemade coconut pecan icing! 

What is German Chocolate Cake

Before we get to the recipe, where exactly did German Chocolate Cake originate from?  As a child I always thought Germany because, well, my dad was from Germany and he liked this cake. However, German Chocolate Cake was created in 1957 by a homemaker in Texas.

Yes, Texas!  Apparently the chocolate she used was developed by Samuel German for the American Baker’s Chocolate Company and they named the chocolate after him, Baker’s German’s Sweet Chocolate.

Did you know that June 11th is National German Chocolate Cake Day? Now we all have something yummy to bake to celebrate! 

What Type and Size Cake Pan to Use

You can use any type of cake pan, but I love a bundt cake pan. There are many different designs you can purchase too with a bundt cake pan these days.  Some are very elaborate and other’s are more traditional.

As with any cake pan, you’re going to want to make sure you coat it very well with non-stick cooking spray.

Ingredients: 

For the Cake:

• 1 box chocolate cake mix; 15.25 ounce size prepared according to directions
• Chopped pecans; 1/2 cup
• Shredded coconut; 1/2 cup

For the Icing:

• 1 can Sweetened Condensed Milk; 14 ounces
• 3 tablespoons butter
• Vanilla extract 1 tsp. 
• Chopped pecans; 1/2 cup 
• Shredded coconut; 1/2 cup 
• Container of prepared chocolate frosting; you will not use the whole container. 

Prepare the cake mix according to the directions on the box. Then stir in the coconut and chopped pecans. Add the cake batter into the bundt cake pan that has been sprayed with non-stick cooking spray with flour included. Pam makes a great product that I’ve used a few times. 

How Do you Know when a Cake is Done?

Bake the cake according to the directions on the back of the cake mix box. My cake was done in 30 minutes.  

I always set a timer when I’m baking anything. However, I always set my timer for 3 to 5 minutes under the recommended baking time. Why? Because all ovens are different. 

That being said, follow these simple tips for helping you know when any cake recipe is done: 

• Insert a toothpick into the center of the cake. If the toothpick comes out clean or with only a few crumbs clinging to it, it’s safe to remove the cake from the oven to a cooling rack. 
• Another way that I like to use is to lightly touch the center of the cake. If it feels springy, it’s done. If you notice that your finger made an indentation in the center of the cake that is remaining, let the cake bake for a few more minutes. 
• The final way is by looking at the edges of the cake pan. If you notice the edges are pulling away from the sides of the pan, the cake is done. 
• Allow the cake to cool in the pan for a few minutes.

How to Remove a Cake from a Bundt Cake Pan

If you’ve ever had a cake get stuck in the pan it’s because it cooled too long in the pan. Which causes the cake to become damp and stick. Here are a few tips to getting the cake out of the pan perfectly. 

• Tap the pan a few times. 
• Shake the pan gently to help loosen the cake. 
• You can also run a small knife around the edges of the pan to help release the cake from the pan. 
• Invert the pan onto the cooling rack, gently lift the cake pan up and off the cake. 
• Allow the cake to cool completely before adding the icing. 

How to Make Homemade Coconut Pecan Icing

In a medium saucepan, combine the sweetened condensed milk, butter and vanilla over medium heat. Cook for about 5 minutes or until it has thickened. Stir in the additional 1/2 cup of chopped pecans and 1/2 cup of shredded coconut.

Melt 1/2 cup of the prepared chocolate frosting in the microwave for 10 seconds or so. You want to be able to pour the frosting, but you don’t want it completely melted, so be careful.

Pour the melted chocolate frosting on top of the cake allowing the frosting to drip down the sides. I also love these silicon measuring cups for melting. You can easily handle them when the contents are extremely hot and you can squeeze them to help pour.

Allow the chocolate frosting to cool and a little before pouring the pecan coconut icing on top. Allowing the pecan coconut icing to drizzle down the sides of the cake as well.

Yes, I drizzled more melted chocolate frosting on top too!  And then added a few more chopped pecans.  It also helps to use a baking rack making clean up easy.Allow the frosted cake to cool before slicing and serving.

A traditional German Chocolate Cake doesn’t have a layer of chocolate frosting on it, but I like the look the additional chocolate gives to the cake.  

MORE EASY CAKE MIX RECIPE HACKS

Here are a few more recipes that take a cake mix and turn them into something delicious. 

• Peach Crunch Cake
• Snickerdoodle Cupcakes
• Apple Dump Cake – one of the most popular recipes on the blog! 
• Lemon Poke Cupcakes
• Marble Bundt Cake

Easy German Chocolate Cake from a Cake Mix

Yield: 1 cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Print

Ingredients

For the Cake:

• 1 box chocolate cake mix; 15.25 ounce size prepared according to directions
• Chopped pecans; 1/2 cup
• Shredded coconut; 1/2 cup

For the Icing:

• 1 can Sweetened Condensed Milk; 14 ounces
• 3 tablespoons butter
• Vanilla extract 1 tsp.
• Chopped pecans; 1/2 cup
• Shredded coconut; 1/2 cup
• Container of prepared chocolate frosting; you will not use the whole container.

Instructions

How to Prepare the Cake:

1. Once the cake has been prepared according to the directions on the box, add the 1/2 cup chopped pecans and 1/2 cup shredded coconut into the batter. Stir until combined.
2. Pour the batter into a bundt pan that has been sprayed with non-stick cooking spray.
3. Bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
4. After the cake has cooled for a few minutes, remove from the pan to continue cooling on a baking rack that is on top of a baking sheet. Meanwhile, prepare the icing.

How to Prepare the Coconut Pecan Icing:

1. In a medium saucepan, combine the sweetened condensed milk, butter and vanilla over medium heat. Cook for about 5 minutes or until it has thickened.
2. Stir in the additional 1/2 cup of chopped pecans and 1/2 cup of shredded coconut.
3. Melt 1/2 cup of the prepared chocolate frosting in the microwave for 10 seconds or so. You want to be able to pour the frosting, but you don't want it completely melted, so be careful.
4. Pour the melted chocolate frosting on top of the cake allowing the frosting to drip down the sides.
5. Allow the frosting to cool and a little before pouring the pecan coconut icing on top. Allowing the pecan coconut icing to drizzle down the sides of the cake as well.
6. Then drizzle more of the melted chocolate frosting on top.
7. Allow the frosted cake to cool before slicing and serving.

Notes

Please note that you will not use all of the prepared canned frosting. It's used to drizzle on top of the Homemade Coconut Pecan Icing.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 287mgCarbohydrates: 45gFiber: 2gSugar: 33gProtein: 5g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.

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