Caramel Pecan Bundt Cake

Caramel Pecan Bundt Cake

A Caramel Pecan Bundt Cake is more than just a dessert — it’s a showstopper. Rich, moist, and buttery, this cake combines warm flavors of vanilla and brown sugar with the irresistible crunch of roasted pecans. Then, it’s crowned with a thick, glossy river of homemade caramel sauce that drips down the sides, creating a luxurious finish. This is the kind of dessert that feels nostalgic yet indulgent, perfect for holidays, gatherings, or whenever you want to impress guests with something truly special. It’s a comforting southern-style classic with a modern bakery-worthy presentation.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon cinnamon

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• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1 cup light brown sugar, packed

• 1 cup granulated sugar

• 4 large eggs, room temperature

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• 1 tablespoon vanilla extract

• 1 cup sour cream

• ½ cup whole milk

• 1 ½ cups chopped pecans (lightly toasted)

For the Caramel Sauce:

• 1 cup brown sugar

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• ½ cup unsalted butter

• ½ cup heavy cream

• 1 teaspoon vanilla extract

• Pinch of salt

For Topping:

• 1 to 1 ½ cups whole pecan halves (for decoration)

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Preparation

1. Prepare the Pan and Oven
Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter or nonstick spray, then lightly dust with flour to ensure clean release.

2. Toast the Pecans
Spread chopped pecans on a baking sheet and lightly toast them in the oven for 5–7 minutes. This brings out a deeper nutty flavor. Set aside to cool.

3. Build the Batter
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl, cream the softened butter with both sugars until fluffy and pale. Add eggs one at a time, beating well after each. Then mix in the vanilla.

Alternate adding the dry ingredients with the milk and sour cream, beginning and ending with the dry mixture. Fold in the toasted chopped pecans until evenly distributed.

4. Bake the Cake
Spoon the batter into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a serving plate.

5. Make the Caramel Sauce
In a saucepan over medium heat, melt butter and brown sugar together, stirring constantly. Once bubbling, slowly whisk in heavy cream. Continue stirring for 3–4 minutes until smooth and slightly thickened. Remove from heat and stir in vanilla and a pinch of salt.

6. Decorate
Arrange whole pecan halves neatly over the top of the cake. Slowly spoon or pour the warm caramel sauce over the top, allowing it to drip naturally down the sides.

Serving and Presentation

Let the cake rest for at least 30 minutes to allow the caramel to set slightly. Slice and serve with an extra drizzle of caramel, vanilla ice cream, or whipped cream. The cake’s tender crumb contrasts beautifully with the buttery caramel coating and crispy pecans.

Conclusion

This Caramel Pecan Bundt Cake is the ultimate dessert for those who love comforting flavors with stunning presentation. Moist, rich, and irresistibly sticky, it captures the warmth of home baking while delivering bakery-style elegance. Whether served at holidays, birthdays, or cozy family gatherings, it leaves a sweet impression long after the last slice is gone. It’s not just a cake — it’s an experience worth savoring.