The Caramel Pecan Bundt Cake is a true showstopper—a golden, buttery cake dotted with toasted pecans and crowned with a luscious caramel glaze. It brings the warmth of a Southern kitchen right to your table. Each slice delivers the perfect mix of rich, nutty flavor and melt-in-your-mouth caramel sweetness. Whether you bake it for a holiday feast or a regular Sunday treat, this cake is a crowd-pleaser that always earns second helpings. If you love a dessert that combines comfort, nostalgia, and a hint of sophistication, you simply have to try this Caramel Pecan Bundt Cake.

Caramel Pecan Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be delighted to know the ingredient list for this Caramel Pecan Bundt Cake is straightforward, yet each piece is crucial for balancing flavors and textures. Every bite owes its delicious magic to the simple, quality items you probably already have in your kitchen.

All-purpose flour: Gives the cake its reliable structure and soft crumb.
Baking powder and baking soda: Both ensure your cake rises beautifully and stays airy.
Salt: Just a hint amps up the cake’s flavors and balances the sweetness.
Unsalted butter: For richness and that classic, homey taste in both cake and glaze.
Granulated sugar: Sweetens and helps create that golden crust.
Brown sugar: Adds caramel-like notes to both the cake and the irresistible glaze.
Large eggs: Bind everything together and add moisture for the perfect slice.
Vanilla extract: Dreamy aroma and depth that brings bakery flavor right to your kitchen.
Sour cream: The secret behind the cake’s tender, moist crumb.
Chopped pecans: Offer nutty crunch throughout the cake and a beautiful garnish on top.
Milk or heavy cream: Blends into the caramel glaze for a smooth, drizzly finish.
Pinch of salt (for glaze): A touch of salt in the caramel brings everything into balance.

How to Make Caramel Pecan Bundt Cake

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F (175°C). Give your Bundt pan a generous coating of butter and flour—all the nooks and crannies need attention, so your Caramel Pecan Bundt Cake unmolds perfectly with those gorgeous ridges intact. While your oven comes up to temperature, whisk together the flour, baking powder, baking soda, and salt in a medium bowl; setting up these dry ingredients helps avoid lumps later on.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar for 2 to 3 minutes. You’re looking for a light, fluffy texture—this step creates a tender crumb and that melt-in-your-mouth quality everyone loves in a great Bundt cake.

Step 3: Add Eggs and Flavorings

Next, add the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. This layering of flavor and careful mixing ensures a smooth, rich batter and an even rise in your Caramel Pecan Bundt Cake.

Step 4: Blend in Sour Cream and Dry Ingredients

Gently mix in the sour cream until the batter looks creamy and homogenous. Now, gradually add your dry ingredient mixture, mixing just until combined. Don’t overmix—gentle folds keep the cake wonderfully soft, not dense. Finally, fold in a cup of those delicious chopped pecans.

Step 5: Bake the Cake

Spoon your thick cake batter evenly into the prepared Bundt pan, then smooth out the top. Bake for 50 to 60 minutes, keeping an eye on it near the end. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few crumbs. Let the cake cool in the pan for about 15 minutes, then gently invert it onto a wire rack to cool completely.

Step 6: Make the Caramel Glaze

While your cake cools, make the caramel glaze by combining brown sugar, butter, and milk (or cream) in a small saucepan over medium heat. Stir until everything’s melted and the sugar dissolves, then let it bubble for 1 to 2 minutes. Remove from heat, add vanilla and a pinch of salt, and let it cool slightly—it’ll thicken into a dreamy drizzle.

Step 7: Glaze and Finish

Spoon the luscious, warm caramel glaze all over the cooled cake, letting it drip dramatically down the sides. If you’re feeling extra fancy, sprinkle more chopped pecans right on top. Give it 10 to 15 minutes to set (if you can wait!) before slicing and serving your Caramel Pecan Bundt Cake.

How to Serve Caramel Pecan Bundt Cake

Garnishes

This cake likes to be a little dressed up, so shower the top with extra toasted pecans for crunch and color. You can also dust it lightly with powdered sugar if you want an elegant touch, or add a little sea salt to the caramel for a sophisticated finish.

Side Dishes

Serve your Caramel Pecan Bundt Cake with a scoop of vanilla ice cream, a dollop of whipped cream, or a side of fresh berries—each one contrasts the sweet, rich cake and adds a bit of freshness to the dessert plate.

Creative Ways to Present

If you’re entertaining, slice the cake and drizzle each serving with a little extra caramel glaze. Try turning it into mini Bundt cakes for individual portions at showers or brunches, or layer sliced cake with whipped cream and fruit for a surprisingly simple trifle.

Make Ahead and Storage

Storing Leftovers

Once cooled, your Caramel Pecan Bundt Cake stays moist and delicious for several days. Cover it tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, pop it in the refrigerator—just let it come to room temp before serving for the best flavor and texture.

Freezing

You can absolutely freeze this cake for longer keeping. Wrap individual slices or the entire cake (without glaze) in plastic wrap, then foil, and freeze for up to 2 months. Thaw completely at room temperature, then add the caramel glaze and pecans just before serving for that fresh-baked appeal.

Reheating

If you like your cake a bit warm, heat slices in the microwave for 10-15 seconds. This revives the cake’s softness and makes the caramel glaze irresistibly gooey—almost like it just came out of the oven!

FAQs

Can I use store-bought caramel instead of making the glaze?

Yes, if you’re pressed for time, store-bought caramel sauce works beautifully. Just warm it up slightly and drizzle over the cake as you would the homemade glaze.

What’s the best way to toast pecans for this recipe?

Spread chopped pecans on a baking sheet and bake at 350°F for 5 to 7 minutes until fragrant and lightly browned. Let them cool before adding to the cake for maximum crunch and flavor.

Can I make this cake ahead for a party?

Absolutely! The Caramel Pecan Bundt Cake can be baked a day or two ahead. Store it well wrapped, then glaze and garnish right before your guests arrive for the freshest results.

Is it possible to make this cake gluten-free?

Yes, substitute a quality gluten-free all-purpose flour blend for the regular flour, and double-check that your other ingredients are gluten-free. Expect a slightly different texture, but the flavor will still shine!

What type Dessert

A classic 10–12 cup Bundt pan is perfect for this recipe. Nonstick pans make unmolding easier, but just be sure to grease and flour generously to capture all the beautiful details of your cake.

Final Thoughts

If you’re on the hunt for a dessert that’s as soul-satisfying as it is beautiful, you can’t go wrong with this Caramel Pecan Bundt Cake. It’s a recipe I always reach for when I want to impress loved ones and create sweet memories. Don’t be surprised if it becomes the cake everyone requests again and again!

Caramel Pecan Bundt Cake Recipe

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4.8 from 22 reviews

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

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Description

Indulge in the rich, buttery goodness of this Caramel Pecan Bundt Cake. With a moist crumb and a decadent caramel glaze, this cake is a perfect treat for any occasion.

Ingredients

Scale

For the cake:

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

For the caramel glaze:

1/2 cup packed brown sugar
1/4 cup unsalted butter
2 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract
pinch of salt

Topping:

1/2 cup chopped pecans (optional, for garnish)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Generously grease and flour a 10–12 cup Bundt pan.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Make the cake batter: In a large bowl, cream the butter, sugars, and eggs. Add vanilla and sour cream. Gradually mix in the dry ingredients, then fold in the pecans.
Bake the cake: Pour the batter into the prepared pan and bake for 50–60 minutes. Cool before removing from the pan.
Prepare the caramel glaze: Cook brown sugar, butter, and milk until bubbling. Stir in vanilla and salt. Drizzle over the cooled cake.
Finish with pecans: Sprinkle additional pecans on top of the glaze, if desired. Let set before serving.

Notes

Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Add a tablespoon of caramel sauce to the batter for a stronger caramel flavor.

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