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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.