If you’re hunting for a show-stopping dessert that draws a chorus of “oohs and ahhs” every time, look no further than the Caramel Pecan Bundt Cake. This cake is a warm hug tucked into every slice, with golden, buttery crumb intertwined with the deep richness of caramel and the irresistible crunch of toasted pecans. Whether it’s for a holiday table, a special celebration, or simply to impress yourself with a bake that feels downright luxurious, this recipe brings all the comfort and decadence you crave in one beautiful Bundt.

Caramel Pecan Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of a Caramel Pecan Bundt Cake lies in its harmony of simple, everyday ingredients—each one creating something even more delightful together. These staples meld to create the moistest texture, vivid flavor, and a stunning cake ready to be the centerpiece of any dessert spread.

All-purpose flour: The base of the cake, providing structure but keeping the crumb tender.
Baking powder & baking soda: A must for that perfect rise, ensuring your Bundt is beautifully domed and never dense.
Salt: Just a touch, balancing all the sweet notes and pulling out every bit of flavor.
Unsalted butter (softened): Gives the cake its signature richness and keeps every bite moist.
Granulated sugar: For sweetness and that picture-perfect golden crust on the outside.
Large eggs: Provide moisture, richness, and help the cake set up for a lovely slice.
Vanilla extract: Infuses the whole cake with warming, aromatic depth.
Sour cream: The secret weapon for an ultra-moist crumb and a gentle tanginess that balances all the caramel.
Chopped pecans (toasted): Toasting them unlocks their full nutty flavor and adds irresistible crunch.
Caramel sauce: Swirled right into the batter, then drizzled on top for extra gooey luxury.
Nonstick baking spray with flour: Absolutely essential for an easy release and a gorgeously defined Bundt shape.

How to Make Caramel Pecan Bundt Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). This ensures an even bake right from the start. Generously coat your Bundt pan with nonstick baking spray that contains flour, making sure you get into every nook and cranny—nothing’s worse than losing those sharp, beautiful edges when unmolding perfection!

Step 2: Whisk the Dry Ingredients

Grab a medium bowl and whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures that your leaveners and salt are evenly distributed, guaranteeing a nice, airy rise and harmonious seasoning throughout your Caramel Pecan Bundt Cake.

Step 3: Cream Butter and Sugar

In a large bowl, beat your softened butter and granulated sugar on medium-high speed until pale and fluffy—about 3 minutes. This step introduces air and builds the foundation for a perfect crumb, so don’t rush it! The mixture should look light and almost billowy.

Step 4: Add Eggs and Vanilla

Mix in the eggs one at a time, blending well after each addition so the batter stays smooth and glossy. Then stir in the vanilla extract for that lovely hit of warmth that complements both caramel and pecans.

Step 5: Stir in Sour Cream

Mix in the sour cream until you have a silky, cohesive batter. This ingredient does double duty by keeping your Caramel Pecan Bundt Cake extra moist and adding a subtle tang to balance the sweetness.

Step 6: Combine Dry and Wet Ingredients

Gradually add in the dry ingredients, mixing just until no more streaks of flour remain. Be careful not to overmix—it keeps the crumb tender and delicate, exactly what you want.

Step 7: Add Pecans and Caramel

Gently fold in the toasted, chopped pecans and 1/2 cup of caramel sauce. This is where the magic really happens; every scoop of batter should glisten with caramel and boast plenty of nutty crunch.

Step 8: Bake

Pour the batter evenly into your prepared Bundt pan, smoothing the top for an even bake. Place it in the oven and bake for 50–60 minutes. Start checking at the 50-minute mark: a toothpick inserted in the center should come out clean or with just a couple of moist crumbs. Resist opening the oven door early—it could cause the cake to collapse.

Step 9: Cool and Unmold

Let the cake cool in the pan for 15 minutes (this helps it firm up and unmold smoothly). Then, invert it onto a wire rack to cool completely. If you’ve greased the pan well, it should slip out like a dream, showcasing those beautiful Bundt ridges.

Step 10: Finish with More Caramel

Once the cake is completely cool, drizzle over as much caramel sauce as your heart desires. Let it pool in the crevices and glisten on the ridges—there’s simply no such thing as too much caramel when it comes to a Caramel Pecan Bundt Cake!

How to Serve Caramel Pecan Bundt Cake

Garnishes

The simplest and most beautiful way to finish your Caramel Pecan Bundt Cake is to drizzle it generously with extra caramel sauce. For an added flourish, sprinkle a few extra toasted pecans or a light dusting of powdered sugar over the top. A pinch of flaky sea salt takes it over the top for a salted caramel twist.

Side Dishes

This cake pairs perfectly with a dollop of freshly whipped cream or a scoop of vanilla ice cream that melts seductively into the warm caramel. For a cozier vibe, serve with hot coffee or chai tea—the spices play so nicely with the nutty, caramel notes of the cake.

Creative Ways to Present

While a classic slice on a pretty plate is always a winner, you can also cut the Caramel Pecan Bundt Cake into mini-cakes or cubes for a dessert platter. For parties, offer a “build your own” station with bowls of whipped cream, extra caramel, and candied pecans for guests to customize their slice. Even cupcakes are possible: use a mini Bundt pan for party-perfect individual cakes!

Make Ahead and Storage

Storing Leftovers

After your cake has cooled and the caramel has set, leftovers can be stored at room temperature for up to 3 days—just make sure to wrap the cake tightly (or store in an airtight container) to retain its moisture. If your kitchen is particularly warm or humid, it’s best to refrigerate, where it will happily keep for up to a week.

Freezing

Caramel Pecan Bundt Cake freezes beautifully. Wrap the whole (unglazed) cake or individual slices tightly in plastic wrap, then a layer of foil, and pop them in the freezer for up to three months. Thaw overnight in the refrigerator, and always wait to drizzle with caramel sauce after thawing for the freshest possible flavor.

Reheating

If you’d like to enjoy your cake warm (and who could blame you?), simply microwave individual slices for about 10–15 seconds, or warm the entire cake in a low oven (300°F) for 10–15 minutes. Add your caramel drizzle right before serving to recreate that just-baked, gooey caramel experience.

FAQs

Can I use store-bought caramel sauce?

Absolutely! A high-quality store-bought caramel sauce saves time and works wonderfully in this recipe. If you love to make your own, feel free to use homemade—it’s all about what fits your schedule and taste buds.

What’s the best way to toast pecans?

Simply spread the chopped pecans on a baking sheet and toast them in a 350°F oven for 6–8 minutes, stirring once to ensure even browning. This quick step brings out deep, nutty flavor and keeps them crisp in the cake.

Can I make this gluten-free?

Yes! Substitute your favorite all-purpose gluten-free flour blend (one with xanthan gum is ideal). The texture remains lovely, though be sure to check your blend for best results, as different brands can behave a little differently.

How do I keep my Bundt cake from sticking?

Bundt pan design can make sticking an issue, but using plenty of nonstick baking spray with flour and coating every surface is key. Allowing the cake to cool in the pan for 15 minutes before inverting is also crucial for a clean release.

Can this recipe be doubled or halved?

The Caramel Pecan Bundt Cake recipe is just right for a standard 10- or 12-cup Bundt pan. Halving may not fill the pan appropriately, while doubling requires two pans or very careful attention. For smaller servings, consider baking in mini Bundt pans and adjusting the bake time accordingly!

Final Thoughts

Nothing brings more joy to a kitchen than the smell and taste of a freshly baked Caramel Pecan Bundt Cake. This cake has a way of gathering people around, drawing out stories, and delivering big smiles with every buttery, caramel-soaked bite. Give it a try—you’ll be amazed at how easily it comes together and how quickly it disappears!

Caramel Pecan Bundt Cake Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of this Caramel Pecan Bundt Cake, a moist and decadent dessert perfect for any occasion. With a buttery cake base filled with toasted pecans and swirled with caramel sauce, every bite is a delight.

Ingredients

Scale

Dry Ingredients:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter (softened)
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup sour cream

Additional Ingredients:

1 cup chopped pecans (toasted)
1/2 cup caramel sauce (plus more for drizzling)
Nonstick baking spray with flour

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Instructions

Preheat the oven: Preheat the oven to 350°F. Coat a Bundt pan with baking spray.
Prepare dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
Mix wet ingredients: Beat butter and sugar, add eggs one at a time, stir in vanilla, mix in sour cream.
Combine ingredients: Gradually add dry ingredients, fold in pecans and caramel sauce.
Bake: Pour batter into pan, bake for 50-60 minutes.
Cool and serve: Cool in pan, then invert onto a rack. Drizzle with caramel sauce.

Notes

To toast pecans, bake at 350°F for 6-8 minutes.
Cake stays fresh at room temperature for up to 3 days or refrigerated for a week.
For a salted caramel version, use salted caramel sauce and sea salt garnish.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American