For the Butter Pecan Bundt Cake

1 cup unsalted butter, softened
1 ½ cups granulated sugar
½ cup brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ cup whole milk
1 ½ cups chopped pecans (toasted preferred)
2 tablespoons melted butter (for pecan topping)
2 tablespoons brown sugar (for pecan topping)

For the Caramel Glaze

½ cup unsalted butter
1 cup brown sugar
½ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Optional: ½ cup chopped pecans for topping

⭐ 4. Step-by-Step Instructions

Step 1: Toast the Pecans (Optional but Recommended)

Preheat the oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5–7 minutes, stirring halfway. This deepens their flavor and adds a warm nuttiness to the cake.

Step 2: Prepare the Bundt Pan

Grease your Bundt pan generously with butter or nonstick spray. In a small bowl, mix the 2 tbsp melted butter + 2 tbsp brown sugar + ½ cup chopped pecans.
Pour this mixture into the bottom of the Bundt pan—this will create a sweet, crunchy topping when flipped.

Step 3: Mix the Cake Batter

Cream the butter and sugars

Beat together:

1 cup softened butter
1 ½ cups granulated sugar
½ cup brown sugar

Mix until light and fluffy (about 3 minutes).

Add eggs and vanilla

Add eggs one at a time, mixing after each addition. Stir in vanilla extract.

Combine dry ingredients

In a separate bowl, whisk together:

3 cups flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt

Add sour cream and milk

Alternate adding dry ingredients and milk/sour cream mixture. Start and end with dry ingredients.
Fold in remaining toasted pecans.

Step 4: Bake the Cake

Pour batter evenly into the Bundt pan.
Bake at 350°F (175°C) for 55–70 minutes, depending on your oven.
The cake is done when a toothpick comes out clean.

Step 5: Cool and Flip

Let cake cool 15 minutes in the pan.
Then invert onto a cooling rack or serving plate.
You’ll see the pecan-caramelized top instantly!

⭐ 5. How to Make the Caramel Glaze

In a saucepan over medium heat:

Melt ½ cup butter.
Add 1 cup brown sugar; stir until dissolved.
Pour in ½ cup heavy cream.
Bring mixture to a gentle boil and simmer 3–4 minutes.
Remove from heat and add vanilla + pinch of salt.

While warm, pour glaze evenly over the cake, letting it soak into the crevices.

This glaze thickens beautifully as it cools, creating a glossy caramel shell.

⭐ 6. Tips for the Perfect Bundt Cake

✔ Grease the pan thoroughly

Bundt pans have deep ridges, so take your time. A non-stuck cake = a beautiful cake.

✔ Use room-temperature ingredients

Ensures even mixing and a softer crumb.

✔ Don’t overmix the batter

Too much mixing leads to a dense cake.

✔ Check for doneness properly

Insert toothpick into thickest part. If it’s clean or lightly moist, cake is done.

✔ Cool before glazing

If the cake is too hot, the glaze melts off; too cold, and it won’t soak in.

⭐ 7. Delicious Variations

Maple Pecan Version

Add 1 tablespoon maple extract to batter. Replace glaze sugar with ½ maple syrup.

Chocolate Drizzle Version

Drizzle melted dark chocolate over the caramel glaze for dramatic presentation.

Bourbon Butter Pecan Cake

Add 2 tablespoons bourbon to batter + 1 tablespoon to caramel glaze.

Coconut Pecan Cake

Fold ¾ cup shredded coconut into batter.

⭐ 8. Storage & Freezing

Room Temperature

Store covered for 3–4 days.

Refrigerator

Keeps well for 5–6 days (best for warm climates).

Freezing Instructions

Wrap cooled cake slices or whole cake without glaze and freeze up to 3 months.
Thaw overnight and add fresh glaze before serving.

⭐ 9. Common Mistakes & How to Avoid Them

❌ Cake sticks to pan

✔ Grease thoroughly with butter + flour or baking spray.

❌ Cake turns out dry

✔ Measure flour correctly—spoon into measuring cup, do not pack.
✔ Do not overbake.

❌ Glaze too runny

✔ Boil it a minute longer to thicken.

⭐ 10. Serving Suggestions

This cake is perfect with:

Hot coffee or espresso
Vanilla ice cream
Whipped cream
Fresh berries
A drizzle of maple syrup

It works beautifully as a Sunday dessert, holiday treat, potluck favorite, or edible gift.

⭐ 11. FAQs

Q: Can I use walnuts instead of pecans?

Yes, but the flavor will differ. Pecans give a sweeter, butterier taste.

Q: Can I use Greek yogurt instead of sour cream?

Yes—choose full-fat Greek yogurt for best texture.

Q: My cake browned too fast—why?

Your oven may run hot. Tent with foil halfway through baking.

Q: Can I double the glaze?

Absolutely! Many bakers prefer a heavily glazed Bundt cake.

⭐ 12. Final Thoughts

This Butter Pecan Bundt Cake with Caramel Glaze is one of those unforgettable desserts that earns a place in your permanent recipe collection. With its combination of toasted pecans, buttery crumb, and silky caramel glaze, it’s pure Southern comfort in every bite.

Whether you’re baking for a celebration, sharing with loved ones, or enjoying a special homemade dessert, this cake delivers warmth, nostalgia, and incredible flavor every time.

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