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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Kahlua Cake
  • 1/2 cups - chopped pecans
  • 1 boxes - 18.25 oz. German chocolate cake mix
  • 1 boxes - 3.9 oz. chocolate flavored instant pudding mix
  • 1/2 cups - water
  • 1/2 cups - vegetable oil
  • 1/2 cups - Kahlua (coffee-flavored Liqueur)
  • 4 - large eggs
  • Kahlua Topping
  • 1/2 cups - butter
  • 1 cups - sugar
  • 1/4 cups - Kahlua (coffee-flavored liqueur)
  • 1/4 cups - water
  • Directions:


    1. Preheat oven to 350° F. Grease and flour a 10-cup Bundt pan. Sprinkle chopped pecans evenly over bottom of pan; set aside.

    2. In a large bowl, combine cake mix and pudding mix. Add water, oil, liqueur and eggs. Beat at medium speed with an electric mixer until smooth. Pour into prepared pan and bake for 45 minutes or until a wooden pick inserted in center comes out clean.

    3. Carefully pour hot Kahlua Topping over cake. Let stand in pan for 4 hours. Invert cake onto wire rack.

    In a medium saucepan, combine all topping ingredients. Bring to a boil over medium heat; boil for 2 minutes, stirring often.

    Brief Description

    German chocolate cake with Kahlua (coffee-flavored liqueur) topped with a Kahlua glaze.

    Main Ingredient:

    german chocolate cake mix

    Category:  Cakes

    Cuisine:  Southern

    Prep Time: 15 min
    Cook Time: 45 min


    Cooking with Paula Deen

    Posted By:


    Posted On:

    April 8, 2017

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