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
Scale
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
