If you’re searching for the ultimate showstopper dessert, this Caramel Pecan Bundt Cake will sweep you off your feet from the very first bite. Imagine a moist, golden cake studded with toasted pecans and draped in a luscious caramel glaze that drips beautifully down every curve. Each slice is a celebration of buttery richness, nutty crunch, and sweet, sticky caramel—perfect for holidays, potlucks, or any time you want to make an ordinary day feel a little extra special. This is a recipe you’ll want to pass along to friends and family, because once tasted, it’s impossible to keep it a secret!

Caramel Pecan Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this Caramel Pecan Bundt Cake is simple, but every component has a starring role in creating a cake with unforgettable texture and flavor. Gather these pantry staples and a few fresh items, and you’ll be well on your way to baking magic in your own kitchen!

Unsalted Butter: Gives the cake a rich, tender crumb and is essential for both the batter and the silky caramel glaze.
Brown Sugar: Adds deep molasses notes to both the cake and glaze, making each bite extra cozy and flavorful.
Large Eggs: Bind everything together and promise a light, fluffy texture.
Vanilla Extract: Enhances all the warm, sweet flavors and ties everything together.
All-Purpose Flour: The backbone of the cake, providing structure while allowing the other flavors to shine.
Baking Powder: Helps the cake rise beautifully for a light, airy result.
Baking Soda: Works with the sour cream to give the cake a little extra lift and tenderness.
Salt: Balances the sweetness and brings out the buttery, nutty notes.
Sour Cream: Adds moisture and a slight tang that complements the caramel and keeps the cake incredibly soft.
Whole Milk: Loosens the batter just enough so it bakes up perfectly fluffy and moist.
Chopped Pecans, Toasted: Toasting pecans deepens their flavor and provides a delightful crunch throughout the cake.
Heavy Cream (for caramel glaze): Creates a creamy, pourable caramel that clings to every slice.
Pinch of Salt (for caramel glaze): Just a little goes a long way to highlight the caramel’s buttery notes.

How to Make Caramel Pecan Bundt Cake

Step 1: Prep Your Bundt Pan

Start by preheating your oven to 350°F. Generously grease and flour a 10- to 12-cup Bundt pan, making sure to get into every nook and cranny—nobody wants to leave a beautiful piece of cake behind! This simple step makes all the difference when unmolding your masterpiece.

Step 2: Cream the Butter and Sugar

In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This process incorporates air, helping the cake rise and creating that irresistible soft crumb. Take your time here; patience pays off!

Step 3: Add Eggs and Vanilla

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, add the vanilla extract for that classic, comforting aroma. This step helps build a strong, cohesive batter that bakes up beautifully.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution, so your Caramel Pecan Bundt Cake rises and bakes evenly throughout.

Step 5: Mix Wet Ingredients

In another bowl, combine the sour cream and milk. This creamy duo is the secret to a perfectly moist cake with just the right touch of tang to balance the sweetness.

Step 6: Alternate Mixing

Now, add the dry ingredients to the creamed mixture alternately with the sour cream mixture, starting and ending with the flour. Mixing in batches keeps the batter smooth and prevents overmixing, which can toughen the cake. Fold in the toasted pecans for a final flourish of crunch and flavor.

Step 7: Bake the Cake

Pour the batter into your prepared Bundt pan and gently smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and let it cool completely. This patience pays off when it comes time to glaze!

Step 8: Prepare the Caramel Glaze

While the cake cools, make the dreamy caramel glaze. Melt the butter in a saucepan over medium heat, then stir in the brown sugar and cook for 2 minutes. Add the heavy cream and bring to a gentle simmer, stirring constantly. Take it off the heat, stir in vanilla and a pinch of salt, and let it cool slightly until thickened but still pourable.

Step 9: Glaze and Finish

Drizzle the warm caramel glaze generously over the cooled cake, letting it cascade down the sides. Sprinkle with extra toasted pecans if you like—the more, the merrier! Now your Caramel Pecan Bundt Cake is ready for its grand entrance.

How to Serve Caramel Pecan Bundt Cake

Garnishes

The final flourish for this cake is all about texture and beauty. A handful of extra toasted pecans on top adds crunch and a rustic look, while a dusting of powdered sugar or a little sea salt can make the caramel glaze really pop. For a festive touch, tuck in a few edible flowers or gold sprinkles for special occasions.

Side Dishes

Caramel Pecan Bundt Cake absolutely shines on its own, but it also pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For something cozy, try serving it with a cup of hot coffee, chai, or spiced apple cider to complement the caramel and nutty flavors.

Creative Ways to Present

For a party or buffet, slice the cake ahead of time and arrange slices on a pretty platter, drizzling each with a bit of extra glaze. For individual servings, plate each slice with a swirl of caramel on the side and a sprinkle of chopped pecans. Mini Bundt pans or cupcake tins transform this recipe into adorable, single-serve treats that are just as impressive.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare!), simply cover the cake tightly and keep it at room temperature for up to three days. The caramel glaze helps lock in moisture, so every slice stays fresh and tender. For longer storage, move it to the fridge, where it will stay delicious for up to a week.

Freezing

To freeze, wrap individual slices or the entire Caramel Pecan Bundt Cake in plastic wrap and then in foil. Freeze for up to three months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving. For best results, add the caramel glaze after thawing rather than before freezing.

Reheating

If you prefer your cake slightly warm, pop slices in the microwave for 10–15 seconds or warm them gently in the oven at 300°F for about 5 minutes. Heating brings back the cake’s just-baked aroma and makes the caramel glaze irresistibly gooey.

FAQs

Can I use store-bought caramel sauce instead of homemade?

Absolutely! While homemade caramel glaze gives the cake a special touch, a good-quality store-bought caramel sauce works in a pinch. Just warm it slightly before drizzling so it pours smoothly over the cake.

Why should I toast the pecans?

Toasting the pecans intensifies their flavor and adds a wonderful crunch. It brings out their natural oils, making each bite of Caramel Pecan Bundt Cake even more delicious and aromatic.

Can I substitute sour cream with Greek yogurt?

Yes, full-fat Greek yogurt is a great substitute for sour cream. It gives the cake the same moisture and tender texture, with a slightly tangy flavor that works beautifully in this recipe.

What’s the best way to keep the cake from sticking to the pan?

Generously grease and flour every crevice of the Bundt pan, or use a baking spray that contains flour. Letting the cake cool for about 15 minutes before turning it out also helps prevent sticking and keeps the cake’s shape intact.

Can I make this cake ahead for a party?

Definitely! Caramel Pecan Bundt Cake is actually even better the next day, as the flavors meld and the glaze soaks in. Prepare it a day in advance, store it covered, and glaze before serving for the freshest presentation.

Final Thoughts

There’s nothing quite like the feeling of sharing a homemade Caramel Pecan Bundt Cake with loved ones. Whether you’re celebrating a holiday or just sweetening up an ordinary afternoon, this cake is guaranteed to bring smiles and requests for seconds. Give it a try—your kitchen will smell amazing, and your guests will be asking for the recipe before the last crumb disappears!

Caramel Pecan Bundt Cake Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Caramel Pecan Bundt Cake is a rich, moist dessert perfect for fall or holiday celebrations. Featuring a tender cake studded with toasted pecans and topped with a luscious homemade caramel glaze, this recipe balances buttery sweetness with a nutty crunch for an irresistible treat.

Ingredients

Scale

Cake Ingredients

1 cup unsalted butter, softened
2 cups packed brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup whole milk
1 1/2 cups chopped pecans, toasted

Caramel Glaze Ingredients

1/2 cup unsalted butter
1 cup brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Prepare the pan and oven: Preheat your oven to 350°F (175°C). Generously grease and flour a 10- to 12-cup Bundt pan to prevent the cake from sticking.
Cream butter and sugar: In a large bowl, cream together the softened butter and 2 cups brown sugar until the mixture is light and fluffy, which helps create a tender crumb.
Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in 1 tablespoon vanilla extract for flavor.
Mix dry ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to evenly distribute the leavening agents and salt.
Combine sour cream and milk: In another bowl, stir together 1 cup sour cream and 1/2 cup whole milk to create a smooth mixture that will add moisture to the batter.
Alternate dry and wet additions: Add the dry ingredients to the creamed mixture alternately with the sour cream mixture, beginning and ending with the flour mixture. This gentle folding ensures the batter remains light.
Fold in pecans: Gently fold in the toasted 1 1/2 cups chopped pecans to distribute the nuts evenly without overmixing.
Bake the cake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake: Let the cake cool in the pan for 15 minutes to firm up, then carefully invert it onto a wire rack to cool completely to room temperature before glazing.
Make the caramel glaze: In a saucepan over medium heat, melt 1/2 cup butter. Stir in 1 cup brown sugar and cook for 2 minutes, then add 1/4 cup heavy cream and bring to a simmer, stirring constantly to prevent burning.
Finish the glaze: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. Let the glaze cool slightly until it thickens to a drizzle-friendly consistency.
Glaze the cake: Drizzle the warm caramel glaze evenly over the cooled cake. Optionally, sprinkle extra toasted pecans on top for added texture and decoration.

Notes

Toast pecans before adding them to the batter for enhanced nutty flavor.
Store the cake covered at room temperature for up to 3 days.
Refrigerate the cake to extend freshness beyond 3 days, letting it come to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American