Caramel Pecan Bundt Cake

Name: Caramel Pecan Bundt Cake
Prep time: 20 min
Cook time: PT-482231H29M53S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 cup unsalted butter, softened; 1/2 teaspoon salt; 1 3/4 cups granulated sugar; 1 teaspoon vanilla extract; 4 large eggs; 1 cup buttermilk; 1 1/2 cups chopped pecans; 1/2 cup unsalted butter; 1 cup brown sugar, packed; 1/4 cup heavy cream; 1 teaspoon vanilla extract; 1/2 cup chopped pecans (optional, for garnish)

Isabella

🌟Life, Love, and Gastronomy 🍷

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This Caramel Pecan Bundt Cake is a decadent dessert that combines the nuttiness of pecans with the rich, buttery sweetness of caramel glaze. Moist, flavorful, and eye-catching, it’s a great choice for celebrations, potlucks, or a cozy evening treat.

Why You’ll Love This Recipe

I love how this cake has a perfect balance of textures and flavors. The tender crumb of the cake pairs beautifully with the crunch of pecans and the velvety smoothness of caramel glaze. It’s versatile enough to impress guests at a holiday table or simply satisfy my sweet tooth on a regular day. Plus, it’s surprisingly simple to make!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup unsalted butter, softened

1/2 teaspoon salt

1 3/4 cups granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 cup buttermilk

1 1/2 cups chopped pecans

For the Caramel Glaze:

1/2 cup unsalted butter

1 cup brown sugar, packed

1/4 cup heavy cream

1 teaspoon vanilla extract

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

Directions

Preheat Oven and Prepare Pan:

I preheat my oven to 350°F (175°C) and grease and flour a 10- or 12-cup Bundt pan thoroughly to prevent sticking.

Make the Cake Batter:

I whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. In a separate large bowl, I cream the butter and sugar until light and fluffy. Adding eggs one at a time ensures a smooth mix, and I finish by alternating the addition of dry ingredients and buttermilk. Finally, I fold in the chopped pecans.

Bake the Cake:

I pour the batter evenly into the prepared pan and bake for 50–60 minutes. The toothpick test is my go-to for checking doneness. After cooling the cake in the pan for 15 minutes, I turn it out onto a wire rack to cool completely.

Prepare the Caramel Glaze:

In a saucepan, I melt butter, stir in brown sugar and cream, and let it simmer for 3 minutes while stirring constantly. After removing it from heat, I add vanilla extract and let it cool slightly to thicken.

Glaze the Cake:

I drizzle the caramel glaze generously over the cooled cake and sprinkle it with pecans for an extra touch of elegance.

Servings and Timing

Servings: 12–14 slices

Prep Time: 20 minutes

Cook Time: 50–60 minutes

Cooling Time: 30 minutes

Variations

Nut-Free Option: Substitute the pecans with chocolate chips or omit them entirely.

Chocolate Lovers: Add a swirl of melted chocolate into the batter or drizzle chocolate alongside the caramel glaze.

Gluten-Free: Replace the all-purpose flour with a gluten-free baking blend.

Zesty Twist: Add a tablespoon of orange or lemon zest to the batter for a citrusy kick.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days, making sure to bring it to room temperature before serving. To freeze, I wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 3 months.

Reheating individual slices in the microwave for 10–15 seconds works well to soften the cake and enhance the caramel flavor.

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FAQs

Can I use walnuts instead of pecans?

Yes, walnuts work well as a substitute for pecans in this recipe, offering a slightly different texture and flavor.

What if I don’t have buttermilk?

If I don’t have buttermilk, I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a substitute.

Can I make this cake ahead of time?

Absolutely! I bake the cake a day in advance and add the glaze just before serving for the freshest presentation.

How can I ensure my Bundt cake doesn’t stick?

Greasing and flouring the pan thoroughly is key. I also let the cake cool for 15 minutes in the pan before turning it out onto a wire rack.

Can I double the caramel glaze?

Of course! If I want extra glaze, I simply double the ingredients and drizzle generously.

Conclusion

This Caramel Pecan Bundt Cake is the ultimate treat for anyone who loves rich, nutty flavors paired with indulgent caramel sweetness. With its beautiful presentation and delightful taste, it’s bound to become a favorite. Whether for special occasions or just because, I always find an excuse to bake it.

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