Pecan Pie Bundt Cake Recipe
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5.0
3 reviews
Excellent
Pecan Pie Bundt Cake Recipe
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Delicious, moist cinnamon bundt cake with pecan pie filling and topped with a nutty pecan pie topping! This Pecan Pie Bundt Cake recipe is a holiday show stopper, and the perfect Thanksgiving dessert.
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Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¾ cup milk I used skim
For the filling
- 2 large eggs
- ½ cup light corn syrup
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 4 Tablespoons unsalted butter
- ¼ teaspoon kosher salt
- 1 ½ cups Chopped Pecans
For the topping
- ½ cup thick caramel sauce or ice cream topping
- 1 cup homemade whipped cream
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Instructions
- In a sauce pan, combine the eggs, corn syrup, brown sugar, vanilla, butter, and salt. Mix over medium heat and bring to a boil. Boil one full minute. Remove from heat and fold in chopped pecans. Set aside.
- For the cake, grease and flour a 12-cup bundt pan and set aside. Preheat oven to 350 degrees F.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla, cinnamon and milk and beat just until combined.
- Pour half of the cake batter in the bundt pan. Spoon about half of the pecan pie filling over the top. Fill with the remaining cake batter.
- Bake for 50-55 minutes, until lightly browned.
- Cool in pan 5 minutes, then invert onto cake plate.
- When mostly cool (but still slightly warm), spoon remaining pecan pie filling over the top.
- To serve, drizzle caramel sauce right before serving and add a dollop of fresh whipped cream. ENJOY.
Equipments used:
Notes
- Fresh cake can be stored for up to 4 days, covered, at room temperature.
- You can freeze the cake whole by wrapping in plastic wrap, then in foil. Or, wrap slices separately in a plastic wrap then slide into a ziploc bag (this is my favorite way to freeze cake).
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Serving
1slice
Calories
476kcal
(24%)
Carbohydrates
54g
(18%)
Protein
8g
(16%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
15g
Cholesterol
96mg
(32%)
Sodium
294mg
(12%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 476kcal | 24% |
| Carbohydrates | 54g | 18% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 96mg | 32% |
| Sodium | 294mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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