Kahlúa Double Chocolate Bundt Cake

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 servings


For the cake:

  • 2/3 cup chopped pecans
  • 1 box (16.5 ounces) devil’s food cake mix
  • 1 box (3.9 ounces) instant chocolate fudge pudding mix
  • 1/2 cup Kahlúa Liqueur
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream
  • 4 large eggs

For the glaze:

  • 1/2 cup (1 stick) butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup Kahlúa Liqueur


For the cake:

  1. Preheat oven to 325 degrees F. Grease and flour bundt pan. Sprinkle pecans in bottom of pan.
  2. Using a mixer at medium speed, mix cake mix, pudding, Kahlúa, water, oil and sour cream until blended. Add eggs, one at a time and continue to mix until combined.
  3. Pour batter over nuts and bake for 50 minutes, or until a skewer inserted is removed clean.
  4. Cool cake for 1 hour. Invert onto serving plate and drizzle with glaze.

For the glaze:

  1. Melt butter in saucepan over medium heat. Stir in water and sugar and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and stir in Kahlúa Liqueur.


Adapted from

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: kahlua, cake, bundt, chocolate