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
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