Caramel Pecan Bundt Cake

I love a cake that feels like a celebration but is easy enough for a Sunday afternoon. This Caramel Pecan Bundt Cake is moist, tender, and generously studded with toasted pecans, then topped with a warm, glossy caramel glaze. Each bite has a buttery crumb with a slight tang from sour cream, a rich vanilla aroma, and the toasty crunch of pecans. The caramel glaze adds a silky, sweet finish that soaks into the top layer and pools in the Bundt ridges for irresistible flavor and texture contrast. It is ideal for holidays, potlucks, afternoon tea, or any time you want a showstopping dessert that still feels homemade. If you enjoy caramel and pecan combinations, you might also like this related bite sized treat for a different presentation, such as the Loaded Caramel Pecan Cheesecake Cup recipe which highlights similar flavors in an individual portion.

Ingredients

2 1/2 cups all-purpose flour, for structure and a tender crumb.
2 tsp baking powder, to help the cake rise.
1/2 tsp baking soda, for additional lift and texture.
1/2 tsp salt, to balance sweetness and enhance flavor.
1 cup unsalted butter, softened, provides richness and moistness.
2 cups granulated sugar, for sweetness and crumb tenderness.
4 large eggs, room temperature if possible, for structure and moisture.
1 cup sour cream, adds tang and keeps the cake extra moist.
2 tsp vanilla extract, for warm aromatic flavor.
1 1/2 cups chopped pecans, toasted if possible for deeper nutty flavor.
For the Caramel Glaze:
- 1/2 cup butter, gives the glaze a creamy base.
- 1 cup brown sugar, for caramel depth and color.
- 1/2 cup heavy cream, creates a silky, pourable glaze.
- 1 tsp vanilla extract, to round out the caramel notes.
- 1/2 cup toasted pecans, for garnish and crunch.

If you like pecan-forward Bundt cakes, try another Bundt idea in a different style like the Loaded Caramel Pecan Cheesecake Cup for more inspiration.

Step-by-step Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly so the cake releases cleanly.
In a medium bowl, whisk together the 2 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.
In a large mixing bowl, cream 1 cup softened unsalted butter and 2 cups granulated sugar together until light and fluffy, about 3 to 4 minutes. Use a stand mixer or hand mixer for best results.
Add the 4 large eggs one at a time, beating well after each addition so the batter stays smooth.
Mix in 1 cup sour cream and 2 tsp vanilla extract until incorporated. The batter will be slightly thick and creamy.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing to keep the cake tender.
Fold in 1 1/2 cups chopped pecans gently with a spatula to distribute evenly through the batter.
Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Ovens vary, so start checking at 50 minutes.
Let the cake cool in the pan for 15 minutes, then carefully invert and transfer to a wire rack to cool slightly while you make the glaze.
For the caramel glaze, in a saucepan melt 1/2 cup butter over medium heat. Stir in 1 cup brown sugar and 1/2 cup heavy cream.
Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, stirring constantly, until the sugar is dissolved and the glaze is smooth and slightly thickened.
Remove the glaze from the heat and stir in 1 tsp vanilla extract. Let the glaze cool for 5 minutes so it thickens a little before pouring.
Pour the warm glaze over the warm cake, allowing it to run into the Bundt ridges. Sprinkle 1/2 cup toasted pecans on top for garnish.
Tip: If your glaze seems too thin after resting, let it cool another 3 to 5 minutes. For a looser glaze, pour while warmer.

If you enjoy different Bundt cake variations, this pecan pie style Bundt offers a similar nutty profile and can be a fun comparison to try, see a related example at Pecan Pie Bundt Cake with Praline Drizzle.

Recipe Details

Prep Time: 20 minutes.
Cook Time: 50 to 60 minutes.
Total Time: About 1 hour 30 minutes, including cooling and glazing.
Servings: About 12 slices.
Calories: Approximately 800 calories per serving, estimate varies by slice size.

Tips, Storage & Variations

Tips:
- Toast the pecans in a dry skillet over medium heat for 4 to 6 minutes, stirring often, until fragrant. Cool before chopping.
- Room temperature eggs and butter blend more smoothly and give a better texture.
- Grease the Bundt pan well and dust with flour, or use a nonstick baking spray designed for pans with flour, to ensure easy release.
Storage:
- Store leftover cake covered at room temperature for up to 2 days.
- For longer storage, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving.
Freezing:
- Wrap the cooled, unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator, then warm slightly and add the caramel glaze.
Variations using existing ingredients:
- Increase pecan texture by reserving an extra 1/4 cup chopped pecans to press into the top before glazing.
- For a richer glaze, stir a bit more heavy cream into the caramel to loosen it, then pour while warm.
- If you like a more pronounced tang, swap half the sour cream for plain yogurt, but do not change the quantities.

Conclusion

This Caramel Pecan Bundt Cake brings classic flavors together in a simple, elegant package that is perfect for sharing. The tender, buttery crumb, tangy sour cream, and crunchy pecans pair beautifully with the warm caramel glaze for a dessert that feels both comforting and a little indulgent. For another take on caramel and pecans in a Bundt format, see the original inspiration at Caramel Pecan Bundt Cake – Satori Design for Living. If you enjoy a denser, pound cake style with similar flavors, the Butter Pecan Caramel Pound Cake – Windy City Peach offers a delicious comparison. I hope you try this recipe soon and share how it turned out, it makes a lovely centerpiece for any gathering.