Caramel Pecan Bundt Cake

This bundt cake is a total showstopper. Rich, buttery cake loaded with toasted pecans and drenched in silky caramel sauce. It’s cozy, golden, and absolutely drool-worthy.

I baked it for a fall dinner party, and people couldn’t stop talking about it. The crumb is tender and moist, and the caramel? It soaks right in and adds the perfect gooey finish.

It’s nutty, sweet, and has just the right crunch. Perfect with coffee or as the centerpiece of your dessert table. One slice—and you’re in love.

Let’s get baking! This caramel pecan bundt cake is easier than it looks and tastes like pure comfort. You ready? Let’s go make something special.

Why You’ll Love This Recipe

• Deep, Homemade Flavor: The richness of the butter and the nuttiness of the pecans aren’t masked by too much sweetness—everything’s balanced and clean.
• Moist Texture: Thanks to a high butter ratio and whole milk, this cake bakes up soft and tender without being overly dense.
• Versatile Caramel: The caramel is made from scratch using sweetened condensed milk, and it’s thick enough to drizzle, spoon, or pour generously.
• Crowd Pleaser: It slices beautifully, holds together well, and pairs with coffee, tea, or even a scoop of ice cream.

What You Need to Know Before You Start

Prep Time: 25 minutes
Cook Time: 50–60 minutes
Cooling Time: 20–30 minutes
Total Time: About 1 hour 45 minutes

Yield: One full-size Bundt cake (10- to 12-cup capacity), serves 10 to 12 people comfortably.

Difficulty Level:
Moderate. The recipe doesn’t require advanced baking techniques, but attention to detail (especially in caramel making) is helpful. Greasing the pan well and allowing the cake to cool before unmolding are key steps for success.

Required Kitchen Tools

• Bundt Pan (10- to 12-cup size, nonstick is ideal)
• Hand or Stand Mixer (for creaming butter and sugar)
• Medium Saucepan (for making caramel)
• Large Mixing Bowl
• Rubber Spatula
• Measuring Cups and Spoons
• Wire Cooling Rack
• Pastry Brush (optional) (helpful for greasing the bundt pan thoroughly)

Ingredients for the Caramel Pecan Bundt Cake

For the Cake:

• 3 sticks (339g) unsalted butter, softened – This gives the cake a rich, dense crumb. Let the butter come to room temperature so it creams properly.
• 2 cups (400g) granulated sugar – For a clean sweetness and light golden crust.
• 1 cup (217g) light brown sugar – Adds depth and moisture.
• 5 large eggs, room temperature – They help emulsify the batter and provide structure.
• 3 cups (375g) all-purpose flour – Be sure to spoon and level the flour, not pack it.
• ½ teaspoon (2g) baking powder – Just enough lift to keep the crumb from getting heavy.
• ½ teaspoon (3g) salt – Enhances flavor and balances sweetness.
• 1 teaspoon (3g) cinnamon – Subtle spice that pairs well with the caramel and pecans.
• 1 cup (242g) whole milk – Adds fat and moisture; room temp is best.
• 2 teaspoons (8g) vanilla extract – Use real vanilla for the best flavor.
• ½ cup (55g) finely chopped pecans – Toast if you like a richer nut flavor.

For the Caramel Sauce:

• 1 can (14 oz / 396g) sweetened condensed milk – Gives the caramel its creamy base.
• 1 cup (217g) light brown sugar – Adds sweetness and that deep caramel color.
• 2 tablespoons (28g) unsalted butter – Richness and shine.
• 1 tablespoon (18g) light corn syrup – Prevents crystallization and keeps the sauce smooth.
• 1 teaspoon (4g) vanilla extract – For depth of flavor.
• ½ teaspoon (3g) salt – Balances the sweetness and highlights the caramel.

For the Topping:

• Chopped pecans – Toast lightly for crunch, then sprinkle over warm caramel on top of the cake.

Variations for Caramel Pecan Bundt Cake

• Chocolate-Caramel Twist: Add ¾ cup mini chocolate chips to the batter and drizzle with chocolate ganache along with the caramel.
• Bourbon-Caramel Sauce: Stir 1 tablespoon of bourbon into the finished caramel for a grown-up touch.
• Cinnamon Swirl: Add a cinnamon-sugar swirl by layering a mix of ¼ cup brown sugar and 1 tsp cinnamon halfway through pouring the batter into the pan.
• Mini Bundts or Cupcakes: Divide batter into well-greased mini bundt pans or cupcake tins and reduce baking time to ~25 minutes.
• Dairy-Free Swap: Use plant-based butter and oat milk in the cake, and coconut milk caramel in place of traditional sauce.

How to Make Caramel Pecan Bundt Cake – Step-by-Step Instructions

1. Prep the Pan and Oven

Preheat your oven to 325°F (165°C).
Grease your bundt pan very well—use softened butter or nonstick baking spray, making sure to get into every corner and ridge. Lightly dust with flour, tapping out the excess. This helps ensure the cake releases cleanly.

2. Cream the Butter and Sugars

In a large bowl, using a hand or stand mixer, beat the softened butter on medium speed until smooth and creamy—about 1 minute.
Add in both the granulated sugar and brown sugar, and beat for 3–5 minutes until the mixture is light, pale, and fluffy. Scrape down the sides as needed.

3. Add Eggs and Vanilla

Crack in the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract. At this point, the batter should be glossy and thick.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Add about one-third of the flour mixture to the wet batter and mix on low speed. Then pour in about half of the milk.
Repeat, alternating flour and milk, ending with the dry ingredients. Don’t overmix—just stir until combined.

5. Fold in the Pecans

Using a rubber spatula, gently fold in the finely chopped pecans. The batter will be thick and rich.

6. Pour and Bake

Spoon the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted into the deepest part comes out clean with just a few moist crumbs.
If the top browns too quickly, loosely tent it with foil around the 40-minute mark.

7. Cool and Invert

Let the cake cool in the pan for 15–20 minutes on a wire rack.
Then carefully invert it onto a serving plate or cake stand. Let cool completely before adding the caramel.

8. Make the Caramel Sauce

In a medium saucepan over medium heat, combine the sweetened condensed milk, light brown sugar, butter, and corn syrup.
Bring to a gentle simmer, stirring constantly for 5–7 minutes, until smooth and slightly thickened.
Remove from heat and stir in vanilla and salt. Let it cool slightly—it will thicken as it cools.

9. Decorate and Serve

Spoon the warm caramel over the cooled bundt cake, letting it drip down the sides.
Sprinkle with chopped pecans on top. For extra texture, lightly toast the pecans beforehand in a dry pan for 3–4 minutes.

How to Serve Caramel Pecan Bundt Cake

This cake is best served at room temperature or slightly warm. It’s rich and moist on its own, but here are a few great pairings:

• With Whipped Cream: Light and airy cream balances the richness.
• With Vanilla Ice Cream: The cold creaminess contrasts beautifully with the warm caramel.
• With Coffee or Tea: A simple cup of coffee makes this feel like a luxurious treat.

Want to reheat a slice? Microwave it for 10–15 seconds to soften the caramel and make the cake extra tender again.

Storing Caramel Pecan Bundt Cake

Room Temperature:
Store the cake covered tightly with foil or in an airtight container at room temperature for up to 3 days. If your kitchen is warm or humid, consider refrigerating to keep the caramel stable.

Refrigerator:
Wrap the cake in plastic wrap or foil, or store in an airtight cake carrier. It will keep well in the fridge for 5–6 days. Let slices come to room temperature before serving or reheat gently in the microwave.

Freezer:
To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag.
Freeze for up to 2 months. Thaw at room temperature or microwave briefly to enjoy.

Tips and Tricks for Success

• Butter the Pan Thoroughly: Bundt pans can be tricky—make sure every crevice is greased and dusted to prevent sticking.
• Use Room Temperature Ingredients: Cold eggs or milk can cause the batter to curdle. Let them sit out 30 minutes before baking.
• Toast the Pecans: A quick 5-minute toast in a dry pan over low heat brings out their deep, nutty flavor.
• Don’t Overmix the Batter: Once the flour goes in, mix just until combined to keep the cake tender.
• Let the Cake Cool Before Pouring Caramel: If the cake is too warm, the caramel will soak in too fast and disappear instead of dripping down the sides beautifully.

Nutrition

Serving Size	1 slice (1/12 of cake)
Calories	530
Total Fat	29g
Saturated Fat	15g
Cholesterol	125mg
Sodium	190mg
Carbohydrates	64g
Fiber	1g
Sugars	46g
Protein	6g

Nutrition may vary depending on specific brands used.

Caramel Pecan Bundt Cake FAQs

Can I make this ahead of time?
Yes. This cake stores well and actually tastes even better the next day once the flavors settle. You can bake it a day ahead, store it tightly covered at room temperature, and add the caramel sauce just before serving.

What’s the best way to reheat a slice?
Microwave a slice for about 10–15 seconds. This softens the caramel and makes the cake taste fresh again. You can also warm it briefly in a low oven (300°F) for a few minutes.

Can I use store-bought caramel sauce?
You can, but the homemade caramel in this recipe is thick, buttery, and made to soak into the cake perfectly. If you’re short on time, warm up a quality store-bought caramel and add a pinch of sea salt before drizzling.

Can I leave out the pecans?
Yes. The cake will still be rich and moist without the nuts. You can also substitute with walnuts or skip nuts altogether if needed for allergies.

How do I keep the cake from sticking to the pan?
Grease every part of your bundt pan very well using butter or baking spray, then lightly dust with flour. Make sure to let the cake cool for 15–20 minutes before inverting—it needs to set a bit before releasing.

Conclusion

This Caramel Pecan Bundt Cake is one of those quiet showstoppers. It doesn’t rely on layers or frosting to impress—just rich flavor, warm spices, and that slow-pour caramel finish that speaks for itself. Whether you’re serving guests or just treating yourself, it’s a cozy, elegant cake you’ll come back to again and again.

I’ve made it for family dinners, wrapped up slices for neighbors, and even froze extras for a rainy day—this cake never disappoints. And once you’ve made that caramel from scratch, you’ll start finding excuses to drizzle it over just about everything.