This Butter Pecan Bundt Cake recipe is rich, buttery and delicious!
This beautiful bundt cake combines the flavors of butter, brown sugar, vanilla, cinnamon and pecans.
And not only is this cake delicious… but the aroma in your kitchen while this is baking is simply incredible!
This recipe was created in partnership with Challenge Dairy.
I know a lot of people have a fear of baking bundt cakes because of the stress of worrying if the cake will come out of the pan nicely.
Here are a couple tips to make sure your bundt cake comes out of the pan beautifully…
Be sure to properly prepare your bundt pan by rubbing a bit of butter over ever little part of the inside of the pan, then add flour and shake the pan around until each bit is evenly (but lightly) coated.
Once the cake is fully baked (be sure to check with a toothpick), allow the cake to cool fully before attempting to remove from the pan. Once cool, use a small spatula to loosen around the edges (and around the center metal core) just a bit, and then invert the cake onto a place. Give a good hard tap or two, and then pull up on the pan.
Of course when the title of a recipe starts with “Butter” you’d better use the good stuff!
I’ve been using Challenge Butter in my kitchen for years and it’s always the brand I reach for when I’m baking.
I know when I use Challenge brand dairy products I can depend on consistent quality and fresh taste.
It just takes the guess work out of baking when you start with high quality ingredients.
If you’re not sure where to find Challenge Butter in your area, be sure to use this helpful map.
This Butter Pecan Bundt Cake would be a gorgeous addition to any holiday meal!
Here are a few more of my favorite Thanksgivings desserts…
Pumpkin Salted Caramel Cake – One of my most popular Thanksgiving recipes! Simply gorgeous and oh so delicious!
Perfect Apple Crisp – So perfectly classic and delicious… don’t forget the vanilla ice cream!
Pumpkin Cheesecake – Cute and delicious as mini cheesecakes, or make one large cheesecake… it’s perfect either way!
Caramel Apple Cake – Spiced apple cake, salted caramel cream cheese frosting… this one takes a bit of work, but is so worth it!
How to Make Butter Pecan Bundt Cake
Butter Pecan Bundt Cake
- 3 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg freshly grated
- 3/4 cup unsalted Challenge butter at room temperature
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk any but non-fat
- 1 cup sour cream full fat preferred
- 1/2 cup chopped pecans
- 4 tablespoon Challenge butter melted
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon dark rum optional, but delicious
- 1/3 cup toasted pecans chopped
- Preheat oven to 325°F .
- Grease and flour the bundt pan. This is an essential step for properly removing the baked cake, so be sure to do a thorough job.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In the bowl of an electric mixer, blend the butter until fully smooth.
- Add both sugars and beat on medium speed for 1-2 minutes. The mixture should be light and fluffy and fully blended.
- While still mixing, add the eggs, one at a time, with a few seconds of blending in between each egg.
- While slowly mixing, slowly add about half of the flour mixture, then pour in the vanilla and milk.
- Add the second half of the flour and then the sour cream.
- Blend just until all of the ingredients are well incorporated, then add the pecans and blend until combined.
- Pour/scoop batter into prepared pan, using a spatula to smooth the top, as needed.
- Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs (but no wet batter).
- Cool in the pan, sitting on a wire rack, until the pan is cool (or just barely warm) to the touch - at least 1 hour. Gently use a small spatula to loosen the cake around the center and edges of the pan. Invert the cake onto a plate, give the pan a good firm tab on the bottom, and then lift up pan.
- While the oven is still on, spread the 1/3 cup chopped pecans (for the top of the cake) onto a baking sheet and bake for about 3 minutes, or until fragrant. Remove from oven and allow to cool.
- Once the cake is cool and has been removed from the pan, prepare the glaze by melting the butter in a medium sized bowl, then add the powdered sugar and use a small whisk to combine.
- Add the vanilla and rum and whisk. The glaze with thicken as it sits a room temperature, so you can play around with how thick you want it before pouring it over the cake.
- As soon as you've added the glaze to the cake, sprinkle with the toasted pecans.
- Allow to the icing to set just a bit, then slice and enjoy!
Happy holiday baking!
Disclosure – I created this recipe in partnership with Challenge Dairy. Partnering with brands I love allows me to provide you with high quality content at no cost to you. I only work with brands I use and love. All images, text and opinions are my own.