Caramel Pecan Bundt Cake with Gooey Caramel Glaze
Some recipes find you at just the right moment, and this Caramel Pecan Bundt Cake is exactly that kind of happy accident. Rich, tender, and swirled with cinnamon-kissed pecan filling, this cake is finished with a dreamy caramel glaze that cascades down every curve. One bite and you’ll understand why it becomes an instant family obsession.
Whether you’re baking for a weekend gathering, a holiday table, or simply because you deserve something extraordinary, this showstopper delivers every single time. The gooey caramel topping is not optional — it’s the whole personality of the cake.
Ingredients for the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
Ingredients for the Pecan Swirl Filling
- 1 1/2 cups roughly chopped pecans
- 1/3 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons melted butter
Ingredients for the Caramel Glaze
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Whole pecans for topping
Method
- Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch Bundt pan, making sure to coat every crevice thoroughly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for about 4 to 5 minutes, until the mixture is pale, fluffy, and light.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Reduce the mixer speed to low and alternate adding the flour mixture and sour cream, beginning and ending with the flour. Mix just until combined — do not overmix.
- In a separate small bowl, combine the chopped pecans, brown sugar, cinnamon, and melted butter for the swirl filling. Stir until everything is evenly coated.
- Spoon half of the cake batter into the prepared Bundt pan and spread it evenly. Sprinkle the entire pecan filling layer over the batter. Spoon the remaining batter on top and gently smooth it out.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely tent the pan with foil during the last 15 minutes.
- Allow the cake to cool in the pan for 15 to 20 minutes before inverting it onto a wire rack to cool completely.
- To make the caramel glaze, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and cook for 2 minutes, stirring constantly. Add the heavy cream, vanilla, and pinch of salt. Continue stirring and bring to a gentle boil for 1 to 2 minutes until slightly thickened. Remove from heat and let it cool for 5 minutes before pouring.
- Place the cooled cake on a serving plate. Slowly pour the warm caramel glaze over the top, letting it drip naturally down the sides. Immediately scatter whole pecans over the top while the glaze is still sticky.
- Allow the glaze to set for a few minutes before slicing and serving.
Tips for the Best Results
Make sure all your ingredients, especially the eggs, butter, and sour cream, are at room temperature before you begin. This ensures a smoother batter and a more even bake. When greasing the Bundt pan, use a pastry brush to really work the butter or shortening into every groove — nothing is more heartbreaking than a cake that sticks.
The caramel glaze is best poured while still warm and slightly fluid. If it thickens too much before you pour it, simply reheat it gently on the stove or in the microwave in 10-second intervals, stirring between each, until it reaches a pourable consistency again.
Storing Your Cake
Store any leftover cake covered at room temperature for up to two days, or refrigerate it for up to five days. To bring out the best texture and flavor, let refrigerated slices come to room temperature before serving, or warm them gently in the microwave for about 15 to 20 seconds. The caramel glaze will soften right back up and taste just as indulgent as when it was freshly made.
