Caramel Pecan Bundt Cake Recipe – Warm Caramel, Crunchy Pecans, Simple Joys

Introduction

The house smells like slow caramel and toasted nuts — that cozy, golden kind of smell that makes everyone wander into the kitchen. I first made this Caramel Pecan Bundt Cake on a rainy Sunday, and since then it always reminds me of family dinners and laughing over too-big slices. This cake combines a tender crumb, a whisper of cinnamon, and a sticky caramel glaze that puddles in every nook of the bundt. If you love simple baking that feels like a hug, you’re in the right place. Also, if you want another bundt with bright fruit, check my take on a blueberry bundt cake for a sunny twist.

Why You’ll Love It

• Quick and easy to make, even on a busy afternoon.
• Comforting homemade flavor that smells like holidays.
• Made with simple ingredients you probably already have.
• Great for family dinner, brunch, or an indulgent snack.
• Always a crowd-pleaser — people ask for the recipe every time.

For another nut-forward favorite, give the butter pecan cake a look if you’re in the mood to experiment.

Ingredients You’ll Need

• 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 — Use unsalted butter so you can control the salt.
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup buttermilk — Buttermilk keeps the cake tender and slightly tangy.
• 1 1/2 cups chopped pecans — Toast pecans briefly to deepen the flavor, if you like.
• 1/2 cup unsalted butter (for glaze)
• 1 cup brown sugar, packed (for glaze)
• 1/4 cup heavy cream (for glaze)
• 1 teaspoon vanilla extract (for glaze)
• 1/2 cup chopped pecans (optional, for garnish)

I sometimes keep a jar of toasted pecans in the freezer for quick sprinkling.

How to Make It

1. Preheat your oven to 350°F (175°C) and grease a bundt pan. Rub a little butter into the crevices so the cake releases cleanly. Meanwhile, the oven will warm the kitchen and lift the cinnamon scent.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and cinnamon. You’ll see the flour get dusted with little brown specks — that’s the cinnamon saying hello.
3. In another bowl, beat the softened butter, salt, and granulated sugar until creamy and pale. The mixture should look light and fluffy, and it will smell buttery-sweet.
4. Add the vanilla extract and then the eggs, one at a time, mixing well after each addition. Scrape the bowl so everything blends evenly. The batter will smooth out and shine.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until smooth. The batter should fall from the spoon in a thick ribbon.
6. Fold in the chopped pecans with a spatula. You’ll see little nutty flecks through the batter, and they add a lovely crunch later. For a different twist, try pan-toasting the nuts first.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter to settle the batter and release air pockets.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. You’ll notice golden edges and a warm, nutty aroma when it’s done.
9. Allow to cool in the pan for 10 minutes, then invert onto a wire rack. Let it cool completely before glazing so the caramel sets nicely.
10. To make the caramel glaze, melt 1/2 cup butter in a saucepan over medium heat, then stir in the brown sugar until dissolved. Add the heavy cream and vanilla extract, and bring to a boil while stirring constantly for 2–3 minutes. The glaze will thicken and smell like buttery toffee.
11. Once the glaze cools slightly, drizzle it over the cooled cake and garnish with additional chopped pecans if desired. The glaze will seep into the bundt ridges and make every slice sticky-good.

For a richer caramel note, try this technique I like from a similar sweet treat: caramel apple cheesecake bars — the sauce idea translates well.

Kitchen Tips

• Save time: Toast pecans in the oven while it preheats to max flavor, then chop.
• Fix for dry cake: If your cake feels a little dry, brush it with a spoonful of warmed cream before glazing to add moisture.
• Flavor twist: Stir in 1/2 cup mini chocolate chips with the pecans, or fold in a swirl of caramel sauce for pockets of gooey goodness.

I sometimes add a sprinkle of flaky sea salt to the glaze for contrast — you’ll love the balance.

Serving Ideas

Serve slices warm with a scoop of vanilla ice cream or a spoonful of whipped cream. It fits perfectly on a Sunday brunch table, and it also shines at holiday dessert spreads. For a cozy night in, pair a slice with a cup of strong coffee or spiced tea. Garnish with extra chopped pecans, or drizzle more warm caramel right before serving.

If you want a lighter pairing, try it with a tart fruit salad to cut through the sweetness. For inspiration on caramel pairings, peek at this simple dip idea: caramel apple cheesecake dip.

Storing & Leftovers

• Store: Keep the cake covered at room temperature for 2 days, or refrigerate for up to 5 days.
• Freeze: Wrap slices tightly in plastic and foil; freeze up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm slices in the microwave for 12–15 seconds to bring back that just-baked feel.
• Leftover idea: Turn slices into dessert sandwiches with a smear of mascarpone and warm caramel.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day once the flavors settle.

Q: Can I swap any ingredients?
A: Of course. You can use Greek yogurt instead of buttermilk, or replace some butter with oil for a different crumb. This Caramel Pecan Bundt Cake is forgiving.

Q: What’s the best way to serve it?
A: Serve warm, with a scoop of ice cream or a dollop of whipped cream for contrast.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges, a cake that pulls slightly from the pan, and a clean toothpick. Also trust your nose — that nutty, caramel scent is the real clue.

If you like the idea of caramel with nuts, you might enjoy this spin on a pound cake: caramel apple cheesecake bars show how caramel plays with texture.

Final Thoughts

Baking this Caramel Pecan Bundt Cake feels like pressing pause on a busy day and giving everyone at the table a warm, sticky slice of comfort. Whether you bring it to a potluck or tuck a slice into a quiet afternoon, it carries that homey, cinnamon-and-caramel feeling with every bite. I hope you try it, make it yours, and share it with people you love — this Caramel Pecan Bundt Cake is one I keep coming back to.

Conclusion

If you want more inspiration or a different take on caramel-and-nuts baking, check out this lovely version from Satori Design: Caramel Pecan Bundt Cake – Satori Design for Living. Also, for a denser, buttery cousin that’s rich with caramel, see the recipe at Windy City Peach: Butter Pecan Caramel Pound Cake – Windy City Peach.

Caramel Pecan Bundt Cake

A delicious bundt cake with a tender crumb, a hint of cinnamon, and a sticky caramel glaze that makes it a crowd-pleaser for family dinners and special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 0.5 teaspoon salt
• 1.75 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup buttermilk
• 1.5 cups chopped pecans

Glaze Ingredients

• 0.5 cups unsalted butter
• 1 cup brown sugar, packed
• 0.25 cups heavy cream
• 1 teaspoon vanilla extract
• 0.5 cups chopped pecans (optional, for garnish)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
3. In another bowl, beat the softened butter, salt, and granulated sugar until creamy and pale.
4. Add the vanilla extract and then the eggs, one at a time, mixing well after each addition.
5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
6. Fold in the chopped pecans.
7. Pour the batter into the prepared bundt pan and smooth the top.

Baking

1. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow to cool in the pan for 10 minutes, then invert onto a wire rack.

Making the Glaze

1. Melt 1/2 cup butter in a saucepan over medium heat, then stir in brown sugar until dissolved.
2. Add the heavy cream and vanilla extract, and bring to a boil while stirring for 2–3 minutes.
3. Once the glaze cools slightly, drizzle it over the cooled cake and garnish with additional chopped pecans if desired.

Notes

For a richer caramel note, add a sprinkle of flaky sea salt to the glaze or serve slices warm with a scoop of vanilla ice cream.