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Pecan Pie Bundt Cake

Pecan Pie Bundt Cake

  • Author: Laura | Tutti Dolci
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Pecan pie bundt cake is a seasonal twist on pecan pie, made extra delicious with a brown sugar pecan ribbon and golden praline topping!


Ingredients

Cake

  • 2 1/2 cups flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 10 Tbsp unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 1/4 cup light brown sugar
  • 2 tsp vanilla extract
  • 1 Tbsp bourbon
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 1 cup heavy cream, at room temperature

Pecan Ribbon

  • 1/2 cup light brown sugar
  • 1/8 tsp salt
  • 1/2 cup toasted pecans, finely chopped
  • 1 1/2 Tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract

Praline Topping

  • 3 Tbsp unsalted butter, cubed
  • 3/4 cup light brown sugar
  • 3 Tbsp milk
  • 1/8 tsp salt
  • 1/2 cup powdered sugar, sifted
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F and generously butter and flour a 10-cup bundt pan. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  2. Beat butter and sugars in a large mixer bowl on medium speed until pale and fluffy. Mix in vanilla and bourbon until combined. Reduce speed to low and add eggs and yolk one at a time. Beat in flour mixture in three additions, alternating with heavy cream (begin and end with flour mixture), just until incorporated.
  3. Spoon half the batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
  4. For the pecan ribbon, combine brown sugar, salt, and chopped pecans in a bowl. Add melted butter and vanilla and stir to combine. Sprinkle pecan mixture evenly over the cake batter. Spoon remaining batter evenly over the pecan layer and carefully smooth with an offset spatula. Tap pan sharply again to reduce air bubbles.
  5. Bake for 50 to 55 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.
  6. For the praline topping, combine butter, brown sugar, milk and salt in a heavy saucepan over medium heat. Bring mixture to a boil; boil for 1 minute while stirring constantly. Turn off the heat and whisk in powdered sugar and vanilla until smooth. Remove pan from the heat and let stand for 5 minutes or until slightly thickened.
  7. Pour praline topping over the cake and let set before serving. Store leftovers in an airtight container at room temperature up to 2 days.


Notes

How to Freeze: Let bundt cake cool completely on a wire rack. Once cool, wrap the unglazed bundt cake in plastic wrap or foil and place in a large freezer bag. Freeze up to 2 months. The day before serving, allow the bundt cake to thaw overnight in the refrigerator (still wrapped to prevent condensation from forming on the cake). Add praline topping just before serving.

Keywords: Bundt Cake, Bundt, Pecan, Pecan Pie, Brown Sugar

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