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
Units
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- 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.
Find it online: https://tastyera.com/caramel-pecan-bundt-cake/