Caramel Pecan Bundt Cake is a rich, moist dessert featuring a buttery cake base infused with caramel flavors and crunchy pecans. Topped with a luscious caramel glaze, this cake is perfect for special occasions, holiday gatherings, or simply as a comforting treat with a cup of coffee.
Why You’ll Love This Recipe
- Rich and Buttery Texture – The cake is soft and moist with a delicate crumb.
- Perfect Balance of Sweet and Nutty – The caramel and pecans complement each other beautifully.
- Impressive Yet Simple – This Bundt cake looks stunning but is straightforward to make.
- Ideal for Any Occasion – Serve it at celebrations, holidays, or as a comforting dessert.
- Delicious Make-Ahead Option – The flavors develop even more when stored overnight.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Buttermilk
- Chopped pecans
- Caramel sauce (for glaze)
- Heavy cream (for glaze)
- Powdered sugar (for glaze)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- Prepare the batter by whisking together the dry ingredients in one bowl. In another bowl, cream the butter and sugars until light and fluffy.
- Incorporate the eggs one at a time, then add vanilla extract. Gradually mix in the dry ingredients, alternating with buttermilk.
- Fold in the pecans and pour the batter into the prepared Bundt pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Prepare the caramel glaze by heating caramel sauce and heavy cream until smooth. Whisk in powdered sugar for thickness.
- Drizzle the glaze over the cooled cake and let it set before serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Cooling Time: 30 minutes
- Total Time: Approximately 1 hour 50 minutes
Variations
- Chocolate Twist: Add chocolate chips to the batter for extra richness.
- Spiced Version: Mix in cinnamon and nutmeg for a warm, spiced flavor.
- Salted Caramel: Sprinkle flaky sea salt over the glaze for a sweet-savory contrast.
- Nut-Free Alternative: Replace pecans with toffee bits or omit them entirely.
- Bourbon-Infused: Add a splash of bourbon to the batter for a deeper flavor.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 5 days. Bring to room temperature before serving.
- Freezer: Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm individual slices in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
FAQs
How do I prevent my Bundt cake from sticking to the pan?
Grease the pan thoroughly with butter or baking spray and dust it with flour to ensure easy removal.
Can I use store-bought caramel sauce for the glaze?
Yes, store-bought caramel sauce works well, but homemade caramel will give the best flavor.
What can I substitute for buttermilk?
You can use a mixture of milk and lemon juice or vinegar as a buttermilk substitute.
Can I make this cake ahead of time?
Yes, it tastes even better the next day as the flavors develop. Store it in an airtight container.
Can I use walnuts instead of pecans?
Yes, walnuts are a great alternative and provide a similar crunch.
How do I know when my Bundt cake is fully baked?
Insert a toothpick into the center—if it comes out clean, the cake is done.
Can I make this cake without a Bundt pan?
Yes, you can use a loaf or round cake pan, but adjust the baking time accordingly.
Can I add frosting instead of glaze?
Yes, a cream cheese frosting pairs wonderfully with this cake.
How do I keep my cake moist?
Do not overbake, and store it in an airtight container to retain moisture.
Can I make this cake gluten-free?
Yes, use a gluten-free flour blend as a substitute for all-purpose flour.
Conclusion
Caramel Pecan Bundt Cake is a delightful dessert that combines buttery cake, crunchy pecans, and a rich caramel glaze. Whether served for a special occasion or enjoyed as an everyday treat, this cake is sure to impress. Try out different variations, and enjoy the comforting flavors of this classic Bundt cake!
Print
A rich, moist Bundt cake filled with crunchy pecans and drizzled with a luscious caramel sauce—perfect for any dessert lover!
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hr 15 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a Bundt pan.
- Whisk together flour, baking soda, and salt.
- Beat butter and sugar until fluffy, then add eggs one at a time.
- Mix in sour cream and vanilla. Gradually add dry ingredients.
- Fold in pecans, pour into the pan, and bake for 50-60 minutes.
- For caramel sauce, heat butter and brown sugar until melted. Stir in cream and vanilla.
- Cool the cake, then drizzle with caramel and garnish with extra pecans.
Notes
- Toasting pecans enhances their flavor.
- Store in an airtight container for up to 3 days.