Caramel Pecan Bundt Cake

There’s something deeply comforting about the smell of caramel and toasted pecans baking in the oven. The first time I made this Caramel Pecan Bundt Cake, I was craving something rich, nutty, and undeniably cozy. I remember the golden crust forming perfectly in my Bundt pan as the caramel aroma filled the kitchen, and I knew I had found a new classic. This cake has since become one of my most requested recipes, especially around holidays or family gatherings. It’s one of those dependable showstoppers that always brings smiles and second helpings.

What makes this cake so lovable is its deep caramel flavor, balanced with the buttery crunch of pecans in every bite. The cake itself is moist and soft, thanks to a carefully balanced batter that keeps it light yet rich. Then there’s the caramel glaze—silky, golden, and poured generously over the top—seeping into the ridges and giving the whole cake a glossy, irresistible finish.

Why You Will Love This Recipe

This Caramel Pecan Bundt Cake is the kind of dessert you’ll turn to over and over again—and not just for special occasions. Whether you’re making it for a bake sale, a Sunday treat, or to share with friends, it never disappoints.

• Crowd-pleaser: This cake is popular with adults and kids alike, making it ideal for potlucks, dinners, and celebrations.

• Visually striking: The Bundt shape gives it an elegant presentation without requiring any fancy decoration.

• Great make-ahead option: It tastes even better the next day once the flavors have had time to settle.

Versatile

One of the great things about this recipe is how adaptable it is. If you don’t have pecans, you can substitute with walnuts or almonds. Want to make it a bit lighter? You can skip the caramel glaze and serve it with a dusting of powdered sugar instead. It’s also easy to turn into mini bundt cakes or even cupcakes—just adjust the baking time accordingly.

Affordable

Despite tasting like something you’d buy at a fancy bakery, this recipe is surprisingly budget-friendly. Most of the ingredients are pantry staples, and you won’t need anything beyond a good Bundt pan and a saucepan for the caramel. No need for mixers or fancy tools.

Ingredients for the Recipe

To make this Caramel Pecan Bundt Cake, you’ll need:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Unsalted butter

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• Sour cream (for added moisture)

• Chopped pecans (lightly toasted)

• For the caramel glaze: butter, brown sugar, heavy cream, and a touch of vanilla

Once you gather your ingredients, you’re well on your way to baking a cake that’s as comforting as it is impressive.

How to Prepare This Recipe

Preparing this Caramel Pecan Bundt Cake is a joyful and straightforward process. I always find it relaxing to work through the steps—the scent of butter and brown sugar blending in the kitchen instantly sets the tone for a cozy baking day. This recipe is wonderfully easy to follow, and the results are always impressive.

Even if you’re short on time, you can still prepare this cake without hassle. The batter comes together quickly, the glaze is made in minutes, and once baked, the cake is ready to serve with minimal effort.

Step-by-Step Instructions for Preparation

1. Preheat and Prepare the Pan

First, preheat your oven to 175°C (350°F). Generously grease and flour a Bundt cake pan. This helps the cake release cleanly and keeps the shape intact. If your pan has intricate details, be sure to get into all the crevices with the butter and flour.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• 3 cups of all-purpose flour

• 1 teaspoon of baking powder

• ½ teaspoon of baking soda

• ½ teaspoon of salt

• 1 teaspoon of ground cinnamon

Set this bowl aside.

3. Cream the Butter and Sugars

In another large bowl, cream 1 cup of unsalted butter with 1 ½ cups of brown sugar and ½ cup of granulated sugar. Beat until the mixture is fluffy and pale in color. This should take about 3 to 4 minutes using a hand mixer or stand mixer on medium speed.

4. Add the Eggs and Vanilla

Add in 4 large eggs, one at a time, mixing well after each addition. Then stir in 1 tablespoon of vanilla extract. Make sure everything is fully combined.

5. Add the Sour Cream and Dry Mix

Now, alternately add the flour mixture and 1 cup of sour cream to the batter, starting and ending with the flour. Mix just until incorporated. Avoid overmixing, as this can make the cake dense.

6. Fold in the Pecans

Gently fold in 1 cup of chopped toasted pecans using a spatula. Toasting the pecans beforehand enhances their flavor and gives a better crunch.

7. Pour the Batter and Bake

Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until a skewer inserted into the thickest part comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

8. Prepare the Caramel Glaze

In a small saucepan over medium heat, melt:

• ½ cup of unsalted butter

• 1 cup of brown sugar

• ¼ cup of heavy cream

Stir continuously until the mixture comes to a gentle boil. Let it bubble for 2 to 3 minutes while stirring. Remove from heat and stir in 1 teaspoon of vanilla extract. Allow it to cool slightly—just enough to thicken but still be pourable.

9. Glaze the Cake

Once the cake has cooled, pour the caramel glaze slowly over the top, allowing it to drip down the sides naturally. If you want an extra glossy finish, you can apply a second layer after the first has set.

Quick and Easy

This recipe doesn’t involve complex techniques or long resting times. You don’t even need to wait for the cake to chill before glazing if you’re short on time—the warm glaze over a slightly warm cake tastes just as wonderful.

Customizable

You can easily customize this cake based on your taste or what you have on hand. Here are a few options:

• Nut alternatives: Swap pecans for walnuts, almonds, or even hazelnuts.

• Add-ins: Stir in mini chocolate chips, shredded coconut, or a swirl of caramel in the batter for an extra twist.

• Gluten-free option: Use a 1:1 gluten-free flour blend for a celiac-friendly version.

Popular with Many People

This cake wins hearts wherever it goes. It’s the kind of dessert that sparks recipe requests and brings people back for seconds. The combination of familiar flavors, beautiful presentation, and satisfying texture makes it a guaranteed success for both casual bakers and seasoned pastry lovers.

Whether you’re baking for a weekend treat or a special event, this Caramel Pecan Bundt Cake promises a delicious experience from the very first bite to the last crumb.

Print

FAQs

Can I make this cake in advance?
Absolutely. This cake actually tastes better the next day as the flavors deepen. Simply bake it a day ahead, let it cool completely, and store it in an airtight container at room temperature. Glaze it just before serving for the freshest presentation.

Can I freeze Caramel Pecan Bundt Cake?
Yes, you can. For best results, wrap the cooled (unglazed) cake tightly in plastic wrap, followed by aluminum foil. Freeze for up to 2 months. When ready to serve, thaw it at room temperature, then prepare and drizzle the glaze.

What if I don’t have sour cream?
You can replace sour cream with full-fat Greek yogurt or buttermilk. Both options maintain the cake’s moist texture and subtle tang.

How do I toast pecans?
Place chopped pecans on a dry skillet over medium heat. Stir frequently for 3 to 5 minutes, or until fragrant and slightly golden. You can also toast them on a baking sheet at 175°C (350°F) for 8 to 10 minutes.

What should I do if the cake sticks to the pan?
Make sure to grease and flour the pan thoroughly, reaching every corner and ridge. Let the cake cool for 15 minutes before attempting to release it. If needed, run a thin knife gently along the edges before inverting.

Can I use a different pan?
Yes, you can use a loaf pan or tube pan, though baking time may vary. For loaf pans, divide the batter between two pans and reduce the baking time slightly. Always check doneness with a toothpick.

Is the glaze optional?
While the glaze adds a rich, buttery finish, the cake itself is flavorful enough to serve on its own. You can also opt for a dusting of powdered sugar or a cream cheese drizzle for a different take.