Caramel Pecan Bundt Cake

Warm, nutty, and impossibly moist, this Caramel Pecan Bundt Cake is a showstopper for gatherings or a cozy weekend treat. The cake crumb is tender and rich from sour cream and butter, while toasted pecans add a toasty, buttery crunch in every bite. A silky, brown sugar caramel glaze drapes the Bundt ridges and soaks into the top, delivering a deep caramel aroma that fills the kitchen as it cools. Serve this cake slightly warm for an indulgent dessert, or bring it to potlucks, holiday tables, or special occasions when you want something both comforting and elegant. The combination of soft cake, crunchy pecans, and glossy caramel gives a satisfying contrast of textures and flavors that feels homey and refined at once. This recipe yields a generous 10-inch Bundt cake that slices beautifully for sharing.

Ingredients

• 2 1/2 cups all-purpose flour
  Use measured, spooned-and-level flour for the best texture.

• 2 tsp baking powder
  Helps the cake rise and stay light.

• 1/2 tsp baking soda
  Balances acidity from the sour cream and adds tenderness.

• 1/2 tsp salt
  Enhances overall flavor.

• 1 cup unsalted butter, softened
  Room temperature butter creams easily and gives a rich crumb.

• 2 cups granulated sugar
  Provides sweetness and helps create a tender cake.

• 4 large eggs
  Use room temperature eggs for better emulsion and rise.

• 1 cup sour cream
  Adds moisture and a slight tang for a tender crumb.

• 2 tsp vanilla extract
  Brings warm, aromatic flavor to the batter.

• 1 1/2 cups chopped pecans, toasted
  Toasting intensifies the nutty flavor and crunch.

• 1/2 cup butter (for caramel glaze)
  Provides a silky base for the caramel.

• 1 cup brown sugar
  Creates deep caramel flavor and a glossy glaze.

• 1/2 cup heavy cream
  Makes the glaze smooth and pourable.

• 1 tsp vanilla extract (for caramel glaze)
  Finishes the glaze with a warm note.

• 1/2 cup toasted pecans (for garnish)
  Adds a final crunchy, nutty topping.

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan.
   Tip: Grease the pan thoroughly, getting into the ridges, or brush with melted butter and dust lightly with flour.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.

4. Add the eggs one at a time, beating well after each addition so the mixture remains smooth.

5. Mix in the sour cream and 2 teaspoons vanilla extract until incorporated and the batter is smooth.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

7. Fold in the 1 1/2 cups chopped toasted pecans gently with a spatula, keeping the batter airy.

8. Pour the batter into the prepared Bundt pan and smooth the top lightly.

9. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 50 minutes.

10. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to finish cooling.

11. For the caramel glaze, melt 1/2 cup butter, 1 cup brown sugar, and 1/2 cup heavy cream in a saucepan over medium heat, stirring until smooth and slightly thickened.

12. Remove the glaze from heat, stir in 1 teaspoon vanilla extract, and let it cool slightly so it is warm but not hot.

13. Pour the warm caramel glaze over the warm cake, allowing it to run into the ridges and coat the top and sides.

14. Garnish the glazed cake with 1/2 cup toasted pecans, pressing them lightly so they adhere to the glaze.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 to 60 minutes
• Total Time: About 1 hour 15 minutes
• Servings: 12 slices
• Calories: Approximately 710 kcal per serving

Tips, Storage & Variations

• Tips: Bring eggs and butter to room temperature for an even batter. Toast pecans in a dry skillet for 3 to 5 minutes until fragrant, stirring often to avoid burning. Use a thin knife to loosen the cake edges if it seems stuck before inverting. Let the glaze cool slightly so it is pourable but not so hot that it runs off the cake.

• Storage: Store the cake covered at room temperature for up to 3 days. Refrigerate an airtight cake for up to 5 days. Let refrigerated slices come to room temperature before serving for the best texture.

• Freezing: Freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing. You can also freeze individual slices wrapped well.

• Flavor variations using existing ingredients only: For more nutty crunch, scatter extra toasted pecans on top before the glaze sets. For a richer mouthfeel, spoon a little extra warm caramel glaze over each slice when serving. If you prefer more pecan texture inside, roughly chop some of the toasted pecans so larger pieces remain in the batter.

FAQ

Q: Can I use a different pan size?
A: This recipe is written for a 10-inch Bundt pan. A different pan may change baking time and texture.

Q: Do I need to toast the pecans?
A: Toasting pecans is recommended to enhance their flavor and crunch, but you can use them raw if needed.

Q: How do I know when the cake is done?
A: A toothpick inserted into the center should come out clean or with a few moist crumbs, not wet batter.

Q: Can I make the glaze ahead of time?
A: Yes. Make the glaze, cool, refrigerate, and gently rewarm before pouring over the cake.

Q: What if my glaze is too thick?
A: Warm it gently and stir in a little additional cream if needed to reach a pourable consistency.

People Also Ask

Q: What makes this Bundt cake moist?
A: Sour cream and butter add fat and moisture, creating a tender, rich crumb.

Q: How long should cake cool before glazing?
A: Pour the warm glaze over a cake that has cooled slightly but is still warm so the glaze spreads and soaks in.

Q: Can I chop pecans the day before?
A: Yes, chopped pecans can be toasted and stored in an airtight container for a day or two.

Q: Is brown sugar necessary for the caramel glaze?
A: Brown sugar gives the glaze a deeper caramel flavor and a glossy finish.

Q: Should I use salted or unsalted butter?
A: The recipe calls for unsalted butter so you can control salt. If using salted butter, reduce added salt slightly.

Q: Can I substitute sour cream?
A: This recipe is developed with sour cream for moisture and tang. Other dairy may change texture and flavor.

Conclusion

I hope this Caramel Pecan Bundt Cake becomes a new favorite for your celebrations and cozy moments. The balance of tender cake, toasted pecans, and buttery caramel glaze is a crowd-pleasing classic. For inspiration and another take on caramel pecan cakes, see a similar presentation at Caramel Pecan Bundt Cake – Satori Design for Living. If you enjoy pound cake textures with caramel and pecans, you may also like the Butter Pecan Caramel Pound Cake from Butter Pecan Caramel Pound Cake – Windy City Peach. Please try the recipe, share photos, and let me know how yours turns out. Happy baking and enjoy every caramel-coated slice.

Caramel Pecan Bundt Cake

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Warm, nutty, and impossibly moist, this Caramel Pecan Bundt Cake is perfect for gatherings or cozy treats, featuring tender cake and a silky caramel glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 710

Ingredients Method Nutrition Notes

Ingredients

  

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Dry Ingredients

• 2 1/2 cups all-purpose flour Use measured, spooned-and-level flour for the best texture.
• 2 tsps baking powder Helps the cake rise and stay light.
• 1/2 tsp baking soda Balances acidity from the sour cream and adds tenderness.
• 1/2 tsp salt Enhances overall flavor.

Wet Ingredients

• 1 cup unsalted butter, softened Room temperature butter creams easily and gives a rich crumb.
• 2 cups granulated sugar Provides sweetness and helps create a tender cake.
• 4 large eggs Use room temperature eggs for better emulsion and rise.
• 1 cup sour cream Adds moisture and a slight tang for a tender crumb.
• 2 tsps vanilla extract Brings warm, aromatic flavor to the batter.

Pecan Ingredients

• 1 1/2 cups chopped pecans, toasted Toasting intensifies the nutty flavor and crunch.
• 1/2 cup butter (for caramel glaze) Provides a silky base for the caramel.
• 1 cup brown sugar Creates deep caramel flavor and a glossy glaze.
• 1/2 cup heavy cream Makes the glaze smooth and pourable.
• 1 tsp vanilla extract (for caramel glaze) Finishes the glaze with a warm note.
• 1/2 cup toasted pecans (for garnish) Adds a final crunchy, nutty topping.

See also  Buttery Brown Sugar Cinnamon Cookies

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan. Tip: Grease the pan thoroughly, getting into the ridges, or brush with melted butter and dust lightly with flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
4. Add the eggs one at a time, beating well after each addition so the mixture remains smooth.
5. Mix in the sour cream and 2 teaspoons vanilla extract until incorporated and the batter is smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Fold in the 1 1/2 cups chopped toasted pecans gently with a spatula, keeping the batter airy.
8. Pour the batter into the prepared Bundt pan and smooth the top lightly.

Baking

1. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 50 minutes.
2. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to finish cooling.

Caramel Glaze

1. For the caramel glaze, melt 1/2 cup butter, 1 cup brown sugar, and 1/2 cup heavy cream in a saucepan over medium heat, stirring until smooth and slightly thickened.
2. Remove the glaze from heat, stir in 1 teaspoon vanilla extract, and let it cool slightly so it is warm but not hot.
3. Pour the warm caramel glaze over the warm cake, allowing it to run into the ridges and coat the top and sides.
4. Garnish the glazed cake with 1/2 cup toasted pecans, pressing them lightly so they adhere to the glaze.

Nutrition

Serving: 1gCalories: 710kcal

Notes

Bring eggs and butter to room temperature for an even batter. Toast pecans in a dry skillet for 3 to 5 minutes until fragrant, stirring often to avoid burning. Use a thin knife to loosen the cake edges if it seems stuck before inverting. Store the cake covered at room temperature for up to 3 days. Refrigerate an airtight cake for up to 5 days. Let refrigerated slices come to room temperature before serving for the best texture.

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