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Pecan Pie Bundt Cake Recipe

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.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 16 servings
Calories: 476 kcal
Course: Cake
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. For the cake, grease and flour a 12-cup bundt pan and set aside. Preheat oven to 350 degrees F.
  3. 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.
  4. 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.
  5. Bake for 50-55 minutes, until lightly browned. 
  6. Cool in pan 5 minutes, then invert onto cake plate.
  7. When mostly cool (but still slightly warm), spoon remaining pecan pie filling over the top.
  8. To serve, drizzle caramel sauce right before serving and add a dollop of fresh whipped cream. ENJOY.

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

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

% 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.