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Nutrition Facts
Serving Size 1 (79g) Recipe makes 12 servings
Calories 340
Calories from Fat 138		(40%)
Amount Per Serving		%DV
	Total Fat 15.4g	23%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 426mg		17%
Potassium 209mg		5%
Total Carbohydrate 50.5g		16%
	Dietary Fiber 1.9g	7%
	Sugars 30.9g
Protein 3.1g		6%
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Chocolate Bundt Cake with Frosting INSIDE!

Recipe #29775 | 1¼ hours | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Karen=^..^=
May 30, 2002

This cake sounds yummy. I have never tried it and am posting it by request. I can't wait to make it though!!

SERVES 12 (change servings and units)

Ingredients

1 (18 1/4 ounce) package devil's food cake mix, made according to package directions
1 (15 ounce) can coconut pecan frosting
confectioners' sugar

Directions

1
Preheat oven to 350 degrees.
2
Grease and flour Bundt pan.
3
Make cake according to package directions.
4
Add can of frosting to the cake batter.
5
Pour into Bundt pan and bake for 50-65 minutes or until pick inserted in center comes out clean.
6
You do have to bake this a little longer than the package directs.
7
Cool slightly and turn onto baking rack.
8
When cooled, dust with sifted powdered sugar.

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Featured Reviews for This Recipe

From: Harley's Cooking Messes

On Jun 1, 2009

I made this cake for the first time last thanksgiving...I made it tho with praline pecan cake mix..and use praline frosting...it was a major hit. The cake stays moist inside and out all day..don't have to wrap. Will make this cake every holiday now.

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From: Rnlynns

On Jan 4, 2009

This recipie was amazing! It is my new favorite cake. Very sweet and moist.

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From: Texas Aggie Mom

On Jul 6, 2008

Made this cake to take to a family dinner. Everyone loved its moistness and great flavor. I was told it deserved a 5 star rating! (I used a 12 cup fluted bundt pan and had no trouble with it overflowing)

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From: MiMadre'

On Apr 4, 2007

Thanks for a great easy recipe. This cake is sooo moist. I made just as directions stated, except I placed whole pecans in the bottom of the pan, then covered them with coconut, before adding the cake batter. That way, everyone would have an idea what the cake contained, and I didn't have to dust with confectioners' sugar. My husband wants to know when another one will be made! This is definitely a repeat.

3 people found this review helpful

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