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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 praline drizzle.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Make sure it is softened for better mixing.
  • 1.5 cups light brown sugar, packed For a less sweet cake, reduce the amount of brown sugar.
  • 4 large eggs
  • 0.5 cup sour cream Can substitute with plain Greek yogurt or buttermilk.
  • 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 in a dry pan to enhance flavor.
For the Praline Drizzle
  • 4 tablespoons unsalted butter
  • 0.5 cup packed light brown sugar
  • 2 tablespoons heavy cream
  • 0.5 teaspoon vanilla extract

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.
Making the Praline Drizzle
  1. Melt the butter in a small saucepan over medium heat.
  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, then spoon it over the cooled cake.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 28g

Notes

Serve with a scoop of vanilla ice cream or whipped cream. Store any leftovers in an airtight container at room temperature for up to 3 days. To store longer, refrigerate for up to a week or freeze for up to 3 months.
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