Caramel Pecan Bundt Cake

Warm, nutty, and decadently buttery, this Caramel Pecan Bundt Cake is the kind of dessert that fills the kitchen with the smell of toasted nuts and caramel. The crumb is tender and moist thanks to sour cream and butter, while chopped toasted pecans add a pleasant crunch in every bite. The glossy caramel glaze, made from brown sugar, butter, and cream, seeps into the cake’s ridges and creates a sticky, sweet finish that balances the rich nut flavors. Serve this cake for holidays, Sunday brunch, a special birthday, or anytime you want an impressive, comforting dessert. It pairs beautifully with coffee or a scoop of vanilla ice cream and holds up well for gifting or potlucks. The aroma alone will draw people to the table, and the texture—moist interior with crisp toasted pecan notes—makes this Bundt cake a reliable crowd pleaser.

Ingredients

2 1/2 cups all-purpose flour, provides structure for the cake and forms a tender crumb.
2 tsp baking powder, helps the cake rise and become light.
1/2 tsp baking soda, gives additional lift and improves texture.
1/2 tsp salt, balances sweetness and enhances flavor.
1 cup unsalted butter, softened, adds richness and moisture. Use softened butter for easier creaming.
2 cups granulated sugar, sweetens the cake and helps create a light texture when creamed with butter.
4 large eggs, add structure and richness; add them one at a time for better emulsion.
1 cup sour cream, keeps the cake moist and tender while adding a slight tang.
2 tsp vanilla extract, enhances overall flavor and aroma.
1 1/2 cups chopped pecans, toasted, provide crunch and a warm nutty flavor. Toasting intensifies the aroma.

For the Caramel Glaze:

1/2 cup butter, used to start the glaze and add a rich buttery base.
1 cup brown sugar, gives the glaze its caramel flavor and color.
1/2 cup heavy cream, creates a smooth, pourable glaze.
1 tsp vanilla extract, added at the end to brighten the glaze.
1/2 cup toasted pecans for garnish, chopped or left in halves for a decorative finish.

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan. Make sure the pan is well greased so the cake releases cleanly.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking helps distribute the leaveners evenly.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes. This incorporates air for a lighter cake.
Add the eggs one at a time, mixing well after each addition so the batter stays smooth and emulsified.
Mix in the sour cream and vanilla extract until combined. The mixture may look slightly thick; that is normal.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing to keep the cake tender.
Fold in the chopped toasted pecans gently so they are evenly distributed without deflating the batter.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles.
Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Oven times vary, so start checking at 50 minutes.
Let the cake cool in the pan for 15 minutes before inverting onto a wire rack. Cooling briefly in the pan helps the cake hold its shape.
For the glaze, melt the 1/2 cup butter in a saucepan over medium heat, then stir in the brown sugar and heavy cream. Stir continuously to combine.
Simmer the glaze for 3 to 4 minutes until smooth and slightly thickened. Remove from heat and stir in the vanilla extract. Let the glaze cool for about 5 minutes so it thickens slightly.
Pour the warm glaze over the cooled Bundt cake, letting it run into the ridges, and garnish with the remaining toasted pecans. Allow the glaze to set a few minutes before slicing.

Recipe Details

Prep Time: 20 minutes
Cook Time: 50 to 60 minutes
Total Time: about 1 hour 35 minutes (including initial cooling and glazing)
Servings: 12 slices
Calories: approximately 720 kcal per serving

Frequently Asked Questions

Q: Can I use a different pan instead of a Bundt pan?
A: Yes, you can use a tube or springform pan, but baking time may vary. Check for doneness with a toothpick.

Q: How do I toast pecans quickly?
A: Toast pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until fragrant.

Q: Can I make the cake ahead of time?
A: Yes, bake the cake and store it at room temperature for up to 2 days before glazing, or glaze and store for up to 1 day.

Q: Why is the cake dense sometimes?
A: Overmixing after adding flour can make the cake dense. Mix just until combined for a tender crumb.

Q: Can I use light brown sugar instead of dark brown?
A: Yes, light or dark brown sugar both work; dark brown gives a slightly deeper molasses flavor.

Conclusion

This Caramel Pecan Bundt Cake is a comforting, impressive dessert that balances moist, tender cake with crunchy toasted pecans and a silky caramel glaze. If you would like to see another variation of this flavor profile, check out Caramel Pecan Bundt Cake – Satori Design for Living for inspiration. For a denser, pound cake take on butter and caramel with pecans, try Butter Pecan Caramel Pound Cake – Windy City Peach. I hope you enjoy baking and sharing this cake with friends and family.

Caramel Pecan Bundt Cake

Print Recipe

Warm, nutty, and decadently buttery, this Caramel Pecan Bundt Cake features a tender, moist crumb and a glossy caramel glaze.

Author: amanda-lewis
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup sour cream
2 tsp vanilla extract
1 1/2 cups chopped pecans, toasted
1/2 cup butter (for the glaze)
1 cup brown sugar
1/2 cup heavy cream
1 tsp vanilla extract (for the glaze)
1/2 cup toasted pecans for garnish

Instructions

Preheat the oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
Cream the softened butter and granulated sugar in a large bowl until light and fluffy, about 3 to 5 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream and vanilla extract until combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chopped toasted pecans gently.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes before inverting onto a wire rack.
Melt the 1/2 cup butter for the glaze in a saucepan over medium heat.
Stir in the brown sugar and heavy cream; simmer for 3 to 4 minutes until smooth.
Remove from heat and stir in the vanilla extract.
Pour the warm glaze over the cooled Bundt cake and garnish with toasted pecans.