Caramel Pecan Bundt Cake Recipe
Meet your new go-to dessert: Caramel Pecan Bundt Cake. Imagine layers of buttery, tender cake swirling with ribbons of rich caramel and crunchy pecans, all coming together in that showstopping, beautiful Bundt shape. This recipe is the sort of baking project that fills the whole kitchen with an irresistible nutty-sweet aroma, delivering a stunning centerpiece for holidays, coffee catch-ups, or those oh-so-important “just because” moments. If you love rich flavors, soft crumb textures, and a wow-worthy treat that’s easy to slice and share, you’re going to fall hard for this Caramel Pecan Bundt Cake.
Ingredients You’ll Need
Every element in this recipe plays a key role in creating that picture-perfect Caramel Pecan Bundt Cake. These simple pantry ingredients come together in all the right ways—moisture from the sour cream, crunch from the pecans, sweet decadence from the caramel, and, of course, a classic cake base that pulls it all together.
- All-purpose flour: Gives the cake its structure and tender crumb while keeping things light.
- Baking powder & baking soda: Work as the dynamic duo for rise and fluffiness, ensuring your cake comes out perfectly airy.
- Salt: Punches up the other flavors, keeping the cake from tasting one-note.
- Unsalted butter (softened): Provides richness and helps whip up that dreamy, fluffy base.
- Granulated sugar & light brown sugar: Combine for a balanced sweetness and subtle caramel depth.
- Large eggs: Add structure, moisture, and help bind everything together.
- Vanilla extract: Delivers that underlying warmth we all love in cakes.
- Sour cream: The secret weapon for a super-moist, luxurious crumb.
- Chopped pecans: Add delightful crunch and toasted, buttery flavor to every bite—toast them for extra wow!
- Caramel sauce: Swirled through the batter and drizzled on top for gooey, sweet pops in every slice.
- Nonstick baking spray with flour: Ensures a flawless release from your Bundt pan, no sticking disasters here.
How to Make Caramel Pecan Bundt Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F so everything is ready to bake the moment you are. Spray your Bundt pan very generously with nonstick baking spray that contains flour—make sure to get into every single nook and cranny for that perfect release later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. A quick whisk ensures everything is evenly distributed, helping your Caramel Pecan Bundt Cake rise beautifully with every bite as light and uniform as the last.
Step 3: Cream Butter and Sugars
With a large mixing bowl and electric mixer (either handheld or stand works), cream together the softened butter, granulated sugar, and brown sugar until pale and fluffy. This step isn’t just for texture—beating lots of air into the mixture helps to keep the cake light and moist instead of dense.
Step 4: Add the Eggs and Vanilla
Crack in your eggs one at a time, mixing well after each. This keeps the batter smooth and stable. Splash in the vanilla extract, giving the mixture that thoughtful hint of warmth and extra depth.
Step 5: Alternate Dry Ingredients and Sour Cream
Now, add the dry ingredients to the batter in three parts, alternating with sour cream and beginning and ending with the flour mixture. Mix just until combined—no overmixing! The sour cream is your ticket to an incredibly soft, moist Caramel Pecan Bundt Cake.
Step 6: Stir in Pecans
Fold in those beautiful chopped pecans. For extra flavor, toast them beforehand in a dry pan until fragrant. Every handful brings rich crunch and nutty notes to your masterpiece.
Step 7: Layer and Swirl in Caramel
Spoon half the batter into the prepared Bundt pan. Next, drizzle in half a cup of caramel sauce—this is going to melt into gooey rivers throughout your cake. Top with the remaining batter, then take a butter knife and gently swirl for that signature marbled effect.
Step 8: Bake to Perfection
Slide your pan into the oven and bake for 55 to 60 minutes. You’ll know it’s done when a toothpick inserted into the thickest part comes out clean (a little caramel is okay, but not wet batter). Let the cake cool in the pan for about 15 minutes before inverting onto a cooling rack.
Step 9: Cool and Finish with Caramel
Allow the Caramel Pecan Bundt Cake to cool completely before drizzling with extra caramel sauce. Don’t rush this step; a cool cake takes the drizzle without melting it, giving you picture-perfect swirls on top.
How to Serve Caramel Pecan Bundt Cake
Garnishes
Take your cake from special to truly spectacular by garnishing with a few extra toasted pecans, a generous caramel drizzle, and maybe even a dusting of powdered sugar. If you’re feeling extra, a scoop of vanilla ice cream or a dollop of whipped cream brings even more joy to the experience.
Side Dishes
This indulgent dessert pairs beautifully with a steaming cup of coffee or a glass of cold milk—perfect for balancing its rich flavors. For dinner parties, consider serving it alongside fresh fruit like sliced apples or berries to add a vibrant, tart contrast to the sweet, buttery notes of your Caramel Pecan Bundt Cake.
Creative Ways to Present
Bundt cakes always look stunning, but you can up the wow-factor with a drizzle of warm caramel right at the table or by arranging the cake on a rustic wooden board surrounded by whole pecans. Sliced thick, it’s gorgeous set out on a cake stand or wrapped in parchment as a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
To keep your Caramel Pecan Bundt Cake fresh, store any leftovers covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. If your kitchen runs a little warm, pop it in the fridge to maintain its flavor and texture for a couple of extra days.
Freezing
For make-ahead magic, let the cake cool completely, then wrap it tightly in plastic wrap and a layer of aluminum foil. You can freeze individual slices or the whole cake for up to three months. Thaw at room temperature, still wrapped, to help retain all that moisture and tender crumb.
Reheating
If you prefer your Caramel Pecan Bundt Cake just slightly warm (who doesn’t love a bit of melty caramel?), microwave slices for 10-15 seconds. If you’re reheating larger portions, a low oven (300°F) for about 10 minutes will revive the cake without drying it out—just keep an eye on that drizzle.
FAQs
Can I use store-bought caramel sauce?
Absolutely! A good-quality store-bought caramel works perfectly for this Caramel Pecan Bundt Cake. Just make sure it’s pourable so you get those gorgeous swirls and drizzle on top.
What’s the best way to toast pecans?
Spread the chopped pecans in a single layer on a baking sheet and toast in a 350°F oven for 5-8 minutes, shaking halfway through. Watch carefully—they can go from perfectly toasty to burnt quickly!
Can I make this cake gluten-free?
You can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Also, double check that your caramel sauce is gluten-free. The results will be slightly different in texture, but still delicious.
How can I prevent the cake from sticking to the Bundt pan?
Use a nonstick baking spray containing flour and be as generous as possible, making sure every groove is coated. Let the cake cool slightly before inverting and don’t forget to tap the pan gently to help release any stubborn spots.
Can I make the Caramel Pecan Bundt Cake ahead of time?
Definitely! This cake keeps well at room temperature or in the fridge, and you can even freeze it. Just wait to add the final caramel drizzle right before serving for maximum freshness and eye appeal.
Final Thoughts
If you’re in the mood for something cozy, a little decadent, and guaranteed to delight, you just have to give this Caramel Pecan Bundt Cake a try. It has that irresistible balance of sweet, buttery, and crunchy in every bite, making it perfect for celebrations or everyday indulgence. Happy baking, and don’t forget to share a slice (or two) with friends!
Print
Caramel Pecan Bundt Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Caramel Pecan Bundt Cake, a moist and decadent dessert perfect for any occasion. The combination of caramel sauce, chopped pecans, and a tender cake crumb will have your taste buds singing with joy.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Additional:
- 1 cup chopped pecans
- ½ cup caramel sauce (plus extra for drizzling)
- Nonstick baking spray with flour
Instructions
- Preheat and Prep: Preheat the oven to 350°F and generously grease a 10- to 12-cup Bundt pan with baking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Flavorings: Add eggs one at a time, then mix in vanilla extract.
- Combine Wet and Dry: Add the flour mixture and sour cream alternately, ending with the dry ingredients. Stir in chopped pecans.
- Layer Batter: Pour half of the batter into the prepared Bundt pan, drizzle with caramel sauce, then top with the remaining batter. Swirl gently with a knife.
- Bake: Bake for 55–60 minutes until a toothpick comes out clean. Cool, invert, and drizzle with more caramel sauce.
Notes
- You can toast the pecans beforehand for extra flavor.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32g
- Sodium: 230mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
