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Butter Pecan Bundt Cake

Butter Pecan Bundt Cake

Course: Dessert, Snack
Cuisine: American
Keyword: bundt cake, butter pecan bundt cake
Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Total Time: 2 hours 10 minutes
Servings: 12 slices
Calories: 537kcal
This beautiful bundt cake brings together flavors of butter, brown sugar, vanilla, cinnamon and pecans.
Print Recipe



  • 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!


This cake will remain fresh and delicious for 1-3 days. Store covered and at room temperature.
Feel free to microwave a slice for 10 seconds or so to enjoy with coffee... at least that's what I like to do!


Calories: 537kcal | Carbohydrates: 70g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 106mg | Sodium: 312mg | Potassium: 146mg | Fiber: 2g | Sugar: 44g | Vitamin A: 686IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg