Caramel Pecan Bundt Cake

Name: Caramel Pecan Bundt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 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 glaze); 1 cup brown sugar; 1/2 cup heavy cream; 1 tsp vanilla extract (for glaze); 1/2 cup toasted pecans (for garnish)

Warm, nutty, and decadently glazed, this Caramel Pecan Bundt Cake is the kind of dessert that fills the kitchen with buttery, toasted-pecan aroma and invites everyone to linger for a second slice. The crumb is tender and moist thanks to sour cream and plenty of butter, while chopped toasted pecans add a pleasant crunch in every bite. The brown sugar caramel glaze pours glossy over the top, pooling in the Bundt’s curves for a sweet, slightly chewy finish. This cake is ideal for holiday gatherings, weekend brunches, or anytime you want a showstopping centerpiece that feels homemade but impressive. If you enjoy rich, nut-forward cakes, you might also like this take on a butter pecan cake slice of heaven that leans into similar flavors.

Ingredients

2 1/2 cups all-purpose flour, the structure of the cake; measure by spooning into the cup and leveling.
2 tsp baking powder, for lift and lightness.
1/2 tsp baking soda, helps balanced rise with the sour cream.
1/2 tsp salt, enhances flavor and balances sweetness.
1 cup unsalted butter, softened, provides richness and tender crumb.
2 cups granulated sugar, sweetens and helps with texture when creamed with butter.
4 large eggs, bring structure and moisture; add them one at a time for best emulsion.
1 cup sour cream, keeps the cake moist and gives a slight tang.
2 tsp vanilla extract, rounds and deepens flavor.
1 1/2 cups chopped pecans, toasted, for crunch and nutty flavor.
For the Caramel Glaze:
- 1/2 cup butter, melts into a silky base for the glaze.
- 1 cup brown sugar, gives the glaze a deep caramel flavor.
- 1/2 cup heavy cream, creates a creamy, pourable consistency.
- 1 tsp vanilla extract, adds warmth to the glaze.
- 1/2 cup toasted pecans for garnish, for extra crunch and presentation.

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly, making sure to get into all the nooks so the cake releases cleanly.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. A quick whisk helps distribute the leavening evenly.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes with a hand mixer or 2 to 3 minutes with a stand mixer.
Add the eggs one at a time, beating well after each addition so the batter stays smooth and emulsified.
Mix in the sour cream and vanilla extract until incorporated. The batter will be creamy and slightly thick.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix to keep the crumb tender.
Fold in the 1 1/2 cups 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 for an even rise.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan once halfway through if your oven has hot spots.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. 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. Stir in the 1 cup brown sugar and 1/2 cup heavy cream and bring to a simmer for 3 to 4 minutes, stirring constantly to prevent scorching.
Remove from heat, stir in the 1 tsp vanilla extract, and let cool slightly before pouring over the cake so the glaze thickens just enough to coat.
Pour the warm caramel glaze evenly over the cooled cake and garnish with the 1/2 cup toasted pecans. Let the glaze set a few minutes before slicing.

Recipe Details

Prep Time: 20 minutes
Cook Time: 50 to 60 minutes
Total Time: 1 hour 10 minutes to 1 hour 20 minutes
Servings: 12
Calories: Approximately 720 kcal per serving

Tips, Storage & Variations

Tips: Make sure the butter and eggs are at room temperature for smoother batter and even rise. Toast pecans in a dry skillet until fragrant, about 4 to 6 minutes, watching carefully so they do not burn. If your glaze is too thin, simmer a minute longer to thicken slightly.
Storage: Store leftover cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days.
Freezing: Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing.
Variations using existing ingredients only: For a nuttier cake, fold an extra 1/4 cup chopped pecans into the batter. For a richer glaze, let the caramel simmer an extra minute and add the garnish pecans while the glaze is still warm. For a creamier crumb, increase sour cream to 1 1/4 cups and reduce flour by 2 tablespoons, keeping other ingredients the same. For inspiration on caramel techniques and related desserts, see this caramel apple cheesecake bars and this chocolate caramel dump cake.

FAQ

How do I prevent the cake from sticking to the Bundt pan?

Grease and flour the pan thoroughly, getting into all the crevices, and allow the cake to cool 10 to 15 minutes before inverting.

Can I use low fat sour cream instead of full fat?

Yes, but the cake may be slightly less rich and moist. Full fat sour cream gives the best texture.

How can I tell when the cake is done without a toothpick?

The cake should pull away slightly from the pan edges and spring back to the touch when lightly pressed.

Can I make the glaze ahead of time?

Yes, make the glaze and refrigerate in a sealed container. Gently warm it before pouring so it is pourable.

Are the pecans essential?

Pecans give the cake its signature flavor and crunch. Omitting them will change the character but the cake will still bake fine.

Is this cake safe to freeze after glazing?

It is best to freeze the cake unglazed to keep the glaze texture intact. Add fresh glaze after thawing.

Conclusion

This Caramel Pecan Bundt Cake is a comforting, crowd pleasing dessert with a tender crumb, toasted pecan crunch, and sticky brown sugar caramel glaze. It is perfect for holidays, potlucks, or a special weekend treat. If you want to compare variations or see another take on a caramel pecan Bundt cake, check out Satori Design for Living’s Caramel Pecan Bundt Cake for more inspiration. For a related butter pecan caramel loaf style, see Windy City Peach’s Butter Pecan Caramel Pound Cake. Give this recipe a try, share a slice with friends, and enjoy the warm, nutty flavors.