Rich, nutty, and decadently sweet, the Caramel Pecan Bundt Cake is a true southern-inspired dessert that melts in your mouth with every bite. Perfect for special occasions, holidays, or any time you want to impress guests, this cake combines the buttery crunch of pecans with a moist, flavorful cake and a luscious caramel glaze that drips over every crevice of the Bundt.
With a perfect balance of texture and taste, this recipe brings the cozy warmth of home baking into your kitchen. The ingredients are simple, the steps are straightforward, and the end result is a cake so delicious, it may just become your new signature dessert.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1 cup chopped pecans, lightly toasted
For the Caramel Glaze:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10- or 12-cup Bundt pan thoroughly with butter or nonstick spray, making sure to get into all the grooves of the pan. Lightly dust with flour and tap out the excess.
- Prepare the dry ingredients by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until the mixture is light, fluffy, and pale—about 3 to 4 minutes.
- Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
- Alternate adding the dry ingredients and sour cream to the creamed butter mixture. Begin with a third of the dry mix, followed by half the sour cream, then repeat, ending with the last third of the dry mix. Mix until just combined—do not overmix.
- Fold in the toasted chopped pecans gently using a spatula, making sure they are evenly distributed throughout the batter.
- Spoon the batter into the prepared Bundt pan, smoothing the top with a spatula. Gently tap the pan on the counter a few times to eliminate air pockets.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
- While the cake cools, prepare the caramel glaze. In a small saucepan over medium heat, melt the butter. Add brown sugar and milk, stirring constantly until the mixture comes to a boil. Let it simmer for 2–3 minutes, stirring often.
- Remove from heat and stir in vanilla extract and a pinch of salt. Let the glaze cool slightly until it thickens just enough to pour but not run off the cake completely.
- Drizzle the warm caramel glaze generously over the cooled cake, allowing it to drip down the sides naturally. If desired, sprinkle extra chopped pecans on top for decoration.
- Allow the glaze to set for about 15–20 minutes before slicing and serving. This cake can be served warm or at room temperature and pairs beautifully with coffee or a scoop of vanilla ice cream.
This Caramel Pecan Bundt Cake recipe is a show-stopping dessert that combines elegance with homestyle flavor. Its soft crumb, crunchy pecans, and rich caramel topping make it a must-try treat for bakers of all levels. Whether for a potluck or an intimate gathering, this cake never fails to impress.