Chocolate Pecan Bundt Cake

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  • Cook time icon 30 minutes Prep | 1 hour Cooking
Chocolate Pecan Bundt Cake


  • 1 package devil's food cake mix
  • 1 package instant chocolate pudding mix
  • ½ cup sour cream
  • 1 cup Duke's Mayonnaise
  • 3 eggs
  • ½ cup warm water
  • 1 tsp. vanilla extract
  • 2 cups mini chocolate chips (semi-sweet or sweet)
  • 1½ cups chopped pecans, toasted
  • ½ cup heavy cream


Bundt Cake:
1. Preheat oven to 350°F.

2. Using an electric mixer, mix the first seven ingredients until well combined.

3. Stir in 1 cup of the chocolate chips and 1 cup of the pecans.

4. Pour the batter into a greased Bundt pan.

5. Bake for 50-55 minutes. Cool cake completely in the pan, at least 2 hours.

6. Invert the cake on a plate.

1. Microwave the remaining chocolate chips and the heavy cream in a glass bowl on high in 30 second intervals, stirring in between until it is fully melted and glossy.

2. Pour the ganache over the cake and top with the remaining pecans.

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