Caramel Pecan Bundt Cake Recipe

The Caramel Pecan Bundt Cake is your next showstopping dessert—velvety soft, studded with toasted pecans, and crowned with a buttery caramel glaze. Every bite brings a cozy blend of sweet, nutty, and creamy flavors, making it the kind of cake that gathers people around the table and keeps them coming back for seconds. Whether it’s a family celebration or just a chilly afternoon treat, this cake has a wow factor that tastes like pure comfort.

this Recipe

Ingredients You’ll Need

You might be surprised at how simple everyday ingredients come together to create such a memorable Caramel Pecan Bundt Cake. Each one plays a vital role—some lending richness, some adding lift, and some providing that irresistible depth of flavor you crave in a classic homemade cake.

• Unsalted Butter (cake and glaze): Essential for richness and a tender crumb; always start with room temperature butter for even mixing.
• Granulated Sugar: Sweetens the cake and helps it rise beautifully.
• Eggs: Add structure, moisture, and that soft, delicate texture every slice should have.
• Vanilla Extract (cake and glaze): Infuses the whole cake with warm, aromatic flavor—use the real stuff if possible!
• All-Purpose Flour: The backbone of your cake, giving it just the right amount of heft.
• Baking Powder & Baking Soda: A dynamic duo to ensure the cake rises perfectly and stays light.
• Salt: Just a touch brightens every flavor and keeps the cake from tasting flat.
• Sour Cream: The secret to decadently moist crumb and a little tang that balances out the sweetness.
• Pecans, toasted and chopped: Nutty crunch in every bite—don’t skip toasting for extra flavor!
• Brown Sugar (for caramel glaze): Deeply flavored and molasses-rich, key to that luscious caramel finish.
• Heavy Cream (for caramel glaze): Makes the glaze impressively smooth and glossy.
• Pinch of Salt (for caramel glaze): Keeps the glaze from becoming cloying, making sure you taste every nuance.

How to Make Caramel Pecan Bundt Cake

Step 1: Prep the Pan and Oven

Start by heating your oven to 350°F. Take your 10-cup Bundt pan and generously grease every nook and cranny—there’s nothing sadder than a beautiful Caramel Pecan Bundt Cake that sticks! This step is what makes that golden crust possible and ensures a flawless release after baking.

Step 2: Cream Butter and Sugar

In a large bowl, use an electric mixer to cream softened butter with granulated sugar until the mixture is light and fluffy. This initial creaming creates the foundation for a soft, airy cake, and gives the batter a luxurious texture from the very start.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Don’t rush this step—it helps emulsify and trap air for a tender crumb. Stir in a tablespoon of vanilla for that comforting aroma that floats through the whole cake.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients beforehand guarantees even distribution and avoids any pockets of bitterness or uneven texture in your finished cake.

Step 5: Alternate Dry Ingredients and Sour Cream

Add the dry ingredients to the wet mixture gradually, alternating with big dollops of sour cream. Start and end with the dry mix. This gentle approach helps maintain the tenderness of the Caramel Pecan Bundt Cake and prevents overmixing.

Step 6: Fold in Toasted Pecans

Gently stir in your toasted, chopped pecans—they’re what make this cake so inviting and unique! Toasting brings out a deep, buttery flavor, adding the ideal crunch and warmth to every bite.

Step 7: Bake

Spoon the batter into your prepared Bundt pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell absolutely dreamy as the cake rises and the pecans release their fragrance.

Step 8: Cool and Invert

Let your Caramel Pecan Bundt Cake cool in the pan for about 15 minutes (patience pays off here!). Then, invert it onto a wire rack and allow it to cool completely before adorning it with the glaze. This prevents sticking and keeps the crumb perfectly moist.

Step 9: Create the Caramel Glaze

To make the caramel glaze, melt butter in a small saucepan over medium heat. Add brown sugar and heavy cream, stirring consistently. Allow it to bubble gently for 2–3 minutes until it thickens a bit. Remove from the heat, stir in vanilla and a pinch of salt, and let it cool for 5 minutes—so it’s thick enough to cling but not set instantly.

Step 10: Glaze and Finish

Drizzle the still slightly-warm caramel glaze generously over the cooled cake, letting it run over the sides. If you’re feeling extra fancy, sprinkle on a few more chopped pecans for that final flourish! Now you have a Caramel Pecan Bundt Cake that just begs to be shared.

How to Serve Caramel Pecan Bundt Cake

Garnishes

For an eye-catching finish, scatter extra toasted pecans over the glossy caramel glaze just before serving. If you like a little sparkle, a hint of flaky sea salt or even a dusting of powdered sugar can take your Caramel Pecan Bundt Cake presentation to the next level.

Side Dishes

Pair this rich cake with something cool and creamy, like a scoop of vanilla bean ice cream or a dollop of whipped cream. For coffee lovers, a hot espresso or cold brew echoes the deep caramel notes beautifully, making every slice feel even more indulgent.

Creative Ways to Present

Turn your Caramel Pecan Bundt Cake into a centerpiece by placing it on a cake stand and surrounding it with candied pecans or caramel shards. For parties, serve it in thin slices with shot glasses of salted caramel sauce on the side, so guests can drizzle extra to their liking.

Make Ahead and Storage

Storing Leftovers

This cake is just as wonderful the next day! Keep any leftovers covered at room temperature for up to three days. A cake dome or a simple airtight container does the trick and actually enhances the flavors as they meld together overnight.

Freezing

For longer storage, Caramel Pecan Bundt Cake freezes beautifully. After completely cooling and skipping the glaze, wrap the cake tightly in plastic wrap, then foil. It’ll keep in the freezer for up to 2 months. When you’re ready, thaw it at room temperature and add fresh glaze for that bakery-fresh taste.

Reheating

If you enjoy your cake just a bit warm, pop individual slices into the microwave for 10–15 seconds. This softens the crumb and brings the caramel glaze right back to its gooey, mouthwatering best. You’ll feel like it’s straight from the oven all over again!

FAQs

Can I use walnuts instead of pecans?

Absolutely! Walnuts swap in easily and bring their own lovely, earthy taste. Just remember to toast them for extra depth and crunch, just as you would with pecans.

What if I don’t have sour cream?

No worries—you can substitute with full-fat Greek yogurt. It’ll provide the same creamy texture and subtle tanginess that makes the Caramel Pecan Bundt Cake so moist and flavorful.

Do I need to toast the pecans?

Toasting isn’t strictly required, but it definitely enhances the pecans’ nutty aroma and adds another layer of flavor that sets this cake apart. Just a quick oven toast for a few minutes makes all the difference.

How thick should the caramel glaze be?

You’re aiming for a pourable but rich glaze—it should ribbon off your spoon, not run like water. If it’s too runny, let it cool a bit longer; if it gets too thick, add a splash of cream and stir until smooth.

Can I make Caramel Pecan Bundt Cake in advance?

Definitely! Bake the cake a day ahead and store it, unglazed, in an airtight container. Glaze it just before serving so that the topping stays fresh and beautiful.

Final Thoughts

If you’re craving a recipe that’s both comforting and celebratory, don’t hesitate to bake this Caramel Pecan Bundt Cake. Its buttery crumb, nutty richness, and golden caramel glaze are sure to turn everyday moments into something a little more special. Happy baking!

Print