This Pecan Praline Cream Cheese Swirl Bundt Cake is an absolutely show-stopping dessert that promises a symphony of textures and flavors in every generous slice. It features a moist, tender Bundt cake base, often with hints of vanilla or butter, beautifully marbled with a rich, tangy, and subtly sweet cream cheese filling that’s studded with crunchy chocolate chips or other delightful inclusions. The entire cake is then crowned with a luscious, often caramelized or buttery, pecan praline topping that adds an incredible depth of flavor and a satisfying crunch. The visual appeal is undeniable, with the golden-brown exterior of the Bundt cake contrasting with the creamy white and chocolate-speckled interior, all generously adorned with the glistening pecans. This cake is a true indulgence, perfect for holiday gatherings, special occasions, or when you simply want to impress with a homemade dessert that looks and tastes like it came from a gourmet bakery.
What makes this Pecan Praline Cream Cheese Swirl Bundt Cake so remarkable is the harmonious marriage of its distinct components. The Bundt cake itself provides a sturdy yet tender foundation, often with a fine crumb that holds up beautifully to the creamy filling. The star, however, is the cream cheese swirl. This is no ordinary cheesecake; it’s a lighter, tangier, and often chunkier blend that bakes directly into the cake, creating delightful pockets of creamy richness throughout. The inclusion of mini chocolate chips or chopped nuts within this swirl adds an unexpected textural surprise and a burst of complementary flavor. Finally, the pecan praline topping seals the deal – whether it’s a buttery, sugary glaze studded with pecans or a more traditional brittle-like praline, it elevates the cake to a new level of decadence, providing a sweet, nutty, and slightly caramelized finish. Despite its impressive appearance, the steps are approachable for an enthusiastic home baker, yielding a dessert that is both elegant and deeply satisfying, guaranteed to elicit gasps of delight and requests for the recipe.
Ingredients:
For the Bundt Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 2 teaspoons vanilla extract
For the Cream Cheese Swirl Filling:
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (or chopped pecans/toffee bits)
For the Pecan Praline Topping:
- 1/2 cup (1 stick / 113g) unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup heavy cream or half-and-half
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves or pieces, toasted
Instructions:
- Prepare the Bundt Pan & Oven:
- Preheat your oven to 325°F (160°C).
- Generously grease and flour a 10-12 cup Bundt pan, ensuring every crevice is coated to prevent sticking. A baking spray with flour is highly recommended.
- Make the Cream Cheese Swirl Filling:
- In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth and creamy.
- Beat in the egg yolk and 1 teaspoon vanilla extract until well combined.
- Stir in the 1/2 cup mini chocolate chips (or other inclusions) until evenly distributed. Set aside.
- Prepare Dry Ingredients for Cake:
- In a medium bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Prepare Wet Ingredients for Cake:
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the 1 cup softened unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition, scraping down the sides of the bowl as needed.
- Beat in the 2 teaspoons vanilla extract.
- Combine Wet and Dry Ingredients for Cake:
- With the mixer on low speed, alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients (e.g., 1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, 1/3 dry). Mix until just combined after each addition; do not overmix. Overmixing will result in a tough cake.
- Assemble the Cake in Bundt Pan:
- Pour about half of the cake batter into the prepared Bundt pan, spreading it evenly.
- Spoon dollops of the cream cheese swirl filling over the cake batter. Gently spread it slightly, but do not mix it into the batter completely, as you want distinct swirls.
- Carefully spoon the remaining cake batter over the cream cheese layer, spreading it gently to cover the filling.
- Using a knife or a skewer, gently swirl through the layers once or twice to create a marbled effect, being careful not to overmix.
- Bake the Cake:
- Place the Bundt pan in the preheated oven.
- Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the cake (avoiding the cream cheese pockets) comes out clean. The top should be golden brown and spring back when lightly touched.
- If the cake starts to brown too quickly, you can loosely tent it with aluminum foil during the last part of baking.
- Cool the Cake:
- Remove the cake from the oven and let it cool in the Bundt pan on a wire rack for 15-20 minutes. This allows the cake to set and prevents it from breaking when inverted.
- After 15-20 minutes, carefully invert the cake onto the wire rack and lift off the Bundt pan. Let the cake cool completely before adding the topping.
- Make the Pecan Praline Topping:
- While the cake is cooling, prepare the topping. In a medium saucepan, combine 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, and 1/4 cup heavy cream.
- Bring the mixture to a boil over medium heat, stirring constantly. Boil for 1-2 minutes without stirring.
- Remove from heat and stir in 1 teaspoon vanilla extract and the 1 1/2 cups toasted pecan halves or pieces.
- Let the topping cool for a few minutes until it thickens slightly but is still pourable.
- Assemble and Serve:
- Once the cake is completely cool, spoon the warm (but not hot) pecan praline topping over the top of the Bundt cake, allowing it to drip down the sides.
- If desired, you can add a few extra whole pecans for visual appeal.
- Allow the topping to set slightly before slicing and serving.
- Store any leftover cake, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days due to the cream cheese filling.
Enjoy this truly decadent and impressive Pecan Praline Cream Cheese Swirl Bundt Cake!