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Pecan Pie Bundt Cake with Praline Drizzle

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A delightful dessert combining the rich flavors of pecan pie with the moist texture of a bundt cake, topped with a sweet, buttery praline drizzle.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Make sure your butter is softened for best results.
  • 1.5 cups light brown sugar, packed
  • 4 large eggs
  • 0.5 cup sour cream Can substitute with plain Greek yogurt.
  • 1 tablespoon vanilla extract
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon cinnamon
  • 1 cup whole milk
  • 1.25 cups chopped pecans, lightly toasted Toast lightly for enhanced flavor.
For the Praline Drizzle
  • 4 tablespoons unsalted butter Melt for drizzle.
  • 0.5 cup packed light brown sugar
  • 2 tablespoons heavy cream
  • 0.5 teaspoon vanilla extract For drizzle.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C). Generously grease and flour a 12-cup Bundt pan.
  2. In a large mixing bowl, cream together the softened butter and brown sugar until fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla until smooth.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  5. Gradually add the dry mixture to the wet ingredients in three parts, alternating with milk. Mix until just combined.
  6. Fold in the toasted pecans gently.
  7. Pour the batter evenly into the prepared Bundt pan, smoothing the top.
Baking
  1. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool in the pan for 10–15 minutes before turning it out onto a wire rack.
Praline Drizzle
  1. In a small saucepan over medium heat, melt the butter.
  2. Add the brown sugar and cream, stirring constantly. Bring to a gentle boil for 1 minute.
  3. Remove from heat and stir in the vanilla. Let the drizzle cool slightly.
Serving
  1. Spoon the drizzle over the cooled cake.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 210mgFiber: 1gSugar: 25g

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
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