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Caramel Pecan Bundt Cake

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This Caramel Pecan Bundt Cake delivers the rich, buttery taste of caramel paired with toasted pecans in a soft, moist crumb. Finished with a warm caramel glaze, it’s a show-stopping dessert perfect for gatherings, celebrations, or everyday indulgence.

  • Total Time: 1 hour 15 minutes
  • Yield: 14 1x

Ingredients

Scale

For the cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 ½ cups brown sugar
  • ½ cup granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • 1 cup chopped toasted pecans

For the caramel glaze:

  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 175°C (350°F). Grease and flour a Bundt pan thoroughly, ensuring every curve is coated to avoid sticking.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a separate large mixing bowl, cream the softened butter with the brown and granulated sugars. Beat until light and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the flour mixture and sour cream, alternating between the two. Start and end with the flour. Mix until just combined.
  6. Fold in the toasted pecans gently with a spatula, making sure they’re evenly distributed throughout the batter.
  7. Pour the batter into the prepared Bundt pan. Smooth the top and tap the pan lightly on the counter to remove any air bubbles.
  8. Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes. Then invert onto a wire rack and allow to cool completely before glazing.
  10. For the caramel glaze, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream. Bring to a gentle boil, stirring continuously. Let it bubble for 2–3 minutes. Remove from heat, stir in the vanilla, and let it cool slightly.
  11. Pour the warm glaze over the cooled cake. Let it settle before slicing and serving.

Notes

For best results, toast pecans before folding them into the batter.

Allow the glaze to cool slightly for better control when pouring.

Store leftovers at room temperature in an airtight container for up to 3 days.

  • Author: Emily
  • Prep Time: 20
  • Cook Time: 55

Find it online: https://recipesmars.com/2025/07/caramel-pecan-bundt-cake/