Classic Caramel Pecan Bundt Cake: Moist & Delicious

Prepare to fall in love with a true Southern-inspired classic: this magnificent Caramel Pecan Bundt Cake! This cake is a celebration of rich, buttery flavors, tender crumb, and delightful crunch from pecans, all crowned with a luscious caramel drizzle. Baked in a beautiful Bundt pan, it’s an elegant yet easy-to-make dessert that’s perfect for holidays, gatherings, or simply satisfying your sweet tooth.

Why I Love This Recipe

This Caramel Pecan Bundt Cake is a staple in my baking repertoire, and it’s a recipe I genuinely adore for its incredible moistness and comforting flavor profile. What I love most is the secret ingredient – sour cream – which lends an unparalleled tenderness and a subtle tang that balances the sweetness beautifully. The generous amount of finely chopped pecans mixed into the batter adds a lovely nutty flavor and texture, while the caramel drizzle draped over the cooled cake, adorned with whole pecans, creates a stunning visual and an explosion of sweet, buttery goodness. It’s a surprisingly straightforward recipe for such a sophisticated-looking result, always impressing guests and leaving everyone craving another slice.

Ingredients

Here’s what you’ll need to create this moist and delicious Caramel Pecan Bundt Cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1 cup sour cream (full-fat recommended)
  • 1 cup finely chopped pecans (for the batter)
  • 1 cup caramel sauce (store-bought or homemade)
  • 1 cup whole pecans (for topping)

Swaps and Notes

  • Butter: Use unsalted butter, softened to room temperature, for proper creaming and to control the salt content.
  • Sugars: Granulated sugar is perfect for this cake.
  • Sour Cream: Full-fat sour cream is crucial for the cake’s tenderness and moistness. Do not substitute with low-fat or yogurt.
  • Pecans: Finely chopped pecans are for mixing into the batter, while whole pecans are for garnish. You can lightly toast both the chopped and whole pecans before use for enhanced nutty flavor. Walnuts can be substituted if preferred, or omitted for a nut-free cake.
  • Caramel Sauce: A good quality store-bought caramel sauce works perfectly for convenience. You can also use homemade caramel. Warm it slightly for easy drizzling.
  • Vanilla Extract: Pure vanilla extract offers the best flavor.
  • Milk: Whole milk contributes to the richness.
  • Bundt Pan: A 10-12 cup Bundt pan is ideal. Ensure it’s thoroughly greased and floured to prevent sticking.

Instructions

Let’s get this delicious Caramel Pecan Bundt Cake baking!

  1. Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan, ensuring every crevice is coated to prevent sticking.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together the 2 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Set aside.
  3. Cream Butter & Sugar: In a large mixing bowl, using an electric mixer (stand mixer or handheld), cream the 1 cup softened unsalted butter and 1 ½ cups granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
  4. Add Eggs & Vanilla: Add the 3 large eggs one at a time, beating well after each addition until fully incorporated. Stir in the 1 teaspoon vanilla extract.
  5. Alternate Wet & Dry: Gradually add the dry ingredients mixture (from step 2) to the butter mixture, alternating with the 1 cup whole milk. Begin and end with the dry ingredients. Mix on low speed, or by hand, just until combined and a smooth batter forms. Be careful not to overmix.
  6. Fold in Sour Cream & Pecans: Gently fold in the 1 cup sour cream and 1 cup finely chopped pecans into the cake batter until just combined.
  7. Pour & Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Place in the preheated oven and bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs attached, but no wet batter).
  8. Cool Cake: Remove the cake from the oven. Let the cake cool in the Bundt pan for about 15 minutes before carefully inverting it onto a wire rack. Allow it to cool completely on the wire rack before drizzling with caramel. This is crucial; drizzling caramel on a warm cake can cause it to be absorbed rather than coating the top.
  9. Drizzle & Garnish: Once the Bundt cake is completely cool, warm the 1 cup caramel sauce slightly if needed (in the microwave for 15-30 seconds or in a saucepan over low heat) to make it easily pourable. Drizzle the caramel sauce generously over the top of the cooled Bundt cake, letting it drip down the sides. Sprinkle the 1 cup whole pecans on top for the perfect finish.

Tips for Success

  • Grease and Flour Bundt Pan Well: This is the most crucial step for a Bundt cake! Use shortening or butter to grease every nook and cranny, then lightly flour, tapping out the excess. A non-stick baking spray with flour (like Baker’s Joy) also works wonders.
  • Room Temperature Ingredients: Ensure butter, eggs, milk, and especially sour cream are at room temperature for a smooth, well-emulsified batter.
  • Don’t Overmix: Mix the batter just until combined after each addition. Overmixing develops gluten and can lead to a tough cake.
  • Test for Doneness: Baking times can vary by oven. Rely on the toothpick test rather than just the timer.
  • Cool in Pan, Then on Rack: Cooling briefly in the pan before inverting helps the cake firm up. Cooling completely on a rack is essential before frosting or drizzling.
  • Warm Caramel (Slightly): A slightly warmed caramel sauce will drizzle smoothly without being too thin or too thick.

Serving Suggestions and Pairings

This Caramel Pecan Bundt Cake is a dessert masterpiece on its own, but it can be accompanied by:


Storage and Leftover Tips

This cake stays wonderfully moist for several days!

  • Room Temperature: Store the cooled cake, loosely covered with plastic wrap or in a cake dome, at room temperature for up to 3-4 days. The caramel may soften slightly over time.
  • Refrigeration: For longer storage, or in warm climates, you can refrigerate the cake. Bring to room temperature before serving for the best texture.
  • Freezing: This Bundt cake freezes well. Once completely cooled, wrap the entire cake or individual slices tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature before serving.

More Recipes You Will Love

If you loved the moist, comforting, and sweet nature of this cake, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring joy to your kitchen:


Final Thoughts

This Caramel Pecan Bundt Cake recipe is a true testament to how classic flavors and simple techniques can create an incredibly impressive and satisfying dessert. It’s perfect for any occasion, promising a slice of pure, sweet comfort.

Give this recipe a try and let the delicious aromas of butter, caramel, and pecans fill your home! What’s your favorite Bundt cake flavor or a dessert that always feels elegant yet comforting? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!