Go Back
+ servings
This rich and tender chocolate cake has a container of coconut pecan frosting baked into it giving it a moist and buttery flavor.

Chocolate Praline Bundt Cake

Chocolate Praline Bundt Cake is a rich chocolate pound cake smothered in a luscious chocolate ganache. Gourmet decadence that starts with a cake mix.
Course Dessert
Cuisine American/Southern
Keyword cake, cake mix, chocolate, coconut
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16 servings
Calories 390kcal
Author Paula Jones



  • 15.25 ounce box Chocolate Cake Mix I used this brand
  • 15 ounce package Coconut-Pecan Frosting I used this
  • 1 cup canola oil
  • 1 cup milk
  • 4 large eggs beaten


  • 1/4 cup butter salted or unsalted, I use this
  • 1/3 cup unsweetened cocoa powder I use this brand
  • 1/3 cup milk
  • 1 teaspoon vanilla extract I use this brand
  • 3 and ½ cup confectioners sugar sifted
  • Garnish: 1/3 cup chopped pecans 1/4 cup coconut flakes



  • Preheat oven to 350 degrees F.
  • Grease and flour a 10-cup bundt pan. You can grease and flour, use non-stick spray, or I absolutely love this cake release product from Wilton!
  • Combine cake mix, oil, eggs, and milk. Beat well.
  • Add frosting and stir until combined.
  • Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean or with dry crumbs.
  • Cool 15 minutes in the pan before inverting to a serving platter to cool completely.
  • Frost cool cake with chocolate frosting.


  • Sift sugar.
  • Heat butter in a small pan on medium heat, do not let the butter get brown.
  • When butter is melted, whisk in cocoa, milk, and vanilla. Add sugar 1/2 cup at a time, whisking after each addition.
  • Remove from heat, after the sugar has been added.
  • Whisk until smooth.
  • Immediately pour over cake.
  • If icing is too thin, add additional sifted sugar 1/4 cup at a time until desired thickness or sit it in the refrigerator a few minutes. Take it out and whisk it until creamy again.
  • Frosting will thicken as it cools, but it'll be harder to spread.


Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.


Calories: 390kcal | Carbohydrates: 66g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 250mg | Potassium: 123mg | Fiber: 1g | Sugar: 51g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg