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
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
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 35g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
