Caramel Pecan Bundt Cake

This Caramel Pecan Bundt Cake is a showstopping dessert that blends buttery richness with nutty crunch and a silky caramel finish. Whether you’re entertaining guests or enjoying a quiet evening at home, this cake delivers elegance and comfort in every slice. Baked in a Bundt pan and topped with a homemade caramel glaze and pecan garnish, it’s as beautiful as it is delicious—and surprisingly easy to make!

Why You’ll Love This Recipe

• Perfect Texture: Tender, cinnamon-scented crumb meets crunchy toasted pecans.
• Luscious Caramel Glaze: Rich and buttery, poured generously over the cake.
• Easy Yet Elegant: Bundt cakes look stunning with minimal effort.
• Make-Ahead Friendly: Bake the day before and glaze just before serving.
• Versatile: Simple substitutions can make it nut-free or gluten-free.

Ingredients

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

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

Step 1: Preheat and Prepare the Pan

• Preheat oven to 350°F (175°C).
• Generously grease and flour a 10- or 12-cup Bundt pan, making sure to coat every crevice to prevent sticking.

Mix the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes).
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. Alternate adding the dry mixture and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
6. Gently fold in the chopped pecans.

Bake the Cake

1. Pour the batter into the prepared Bundt pan and spread evenly.
2. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Make the Caramel Glaze

1. In a small saucepan over medium heat, melt the butter.
2. Stir in the brown sugar and heavy cream, mixing constantly.
3. Let the mixture simmer for 3 minutes, continuing to stir to prevent burning.
4. Remove from heat and stir in the vanilla extract.
5. Let the glaze cool slightly—it will thicken as it rests.

Glaze the Cake

1. Once the cake is fully cooled, drizzle the caramel glaze generously over the top.
2. Sprinkle with additional chopped pecans, if desired, for an elegant finish.

Pro Tips and Variations

• Nut-Free Version: Replace pecans with chocolate chips or omit entirely.
• Citrus Twist: Add 1 tbsp orange or lemon zest to the batter for brightness.
• Chocolate Lover’s Tip: Drizzle melted chocolate alongside the caramel glaze.
• Make it Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Extra Glaze: Double the glaze recipe for extra drizzle and flavor impact.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream or whipped cream.
• Serve slices warm for a melt-in-your-mouth experience.
• Ideal for holiday dessert tables, brunch spreads, or afternoon tea.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keeps well in the fridge for up to 5 days. Let come to room temperature before serving.
• Freeze: Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months.
• Reheat: Microwave individual slices for 10–15 seconds to refresh softness and enhance caramel aroma.

FAQs

Can I use walnuts instead of pecans?
Yes! Walnuts are a great substitute and provide a similar texture and flavor.

What if I don’t have buttermilk?
Make a quick substitute: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes.

Can I bake this in advance?
Absolutely—bake the cake a day before and store it wrapped. Add the glaze before serving.

How do I keep the cake from sticking to the pan?
Thorough greasing and flouring are essential. Also, allow the cake to cool in the pan for 15 minutes before inverting.

Can I double the glaze?
Yes—if you like your cake extra gooey and rich, double the caramel glaze for more indulgence.

Conclusion

This Caramel Pecan Bundt Cake delivers everything you love about Southern-style desserts—comfort, crunch, and sweet, sticky satisfaction. With its rich cake base and velvety glaze, it’s a dessert worth repeating for holidays, celebrations, or just because. The ease of preparation combined with its stunning appearance ensures it’ll be a hit every time.

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