If a nice butter pecan latte is your thing, or maybe even some butter pecan ice cream, I can absolutely guarantee you’re going to love this Butter Pecan Bundt Cake. It’s buttery, fluffy, moist, and a little saucy and topped with crunchy bits of pecans.
And let me let you in on a little secret…I’ve got a shortcut for you! The base of this cake is made with a boxed cake mix.
It only takes minutes to whip together, but that saucy buttery pecan topping really elevates a regular ol’ boxed cake and makes it an incredible treat for fall!
Why you’ll love this recipe:
- Incredibly simple: if you’re short on time, but need an impressive dessert, this one is for you!
- Moist and fluffy: it’s seriously so moist it’s borderline saucy! The buttery syrup infuses the cake and is incredible.
- Versatile for any event: Thanksgiving? Birthday? Afternoon sweet treat? Checks all the boxes!
This butter pecan bundt cake will be your new go-to!
Ingredients
For the pecan topping you’ll need:
- butter: unsalted preferably
- brown sugar
- corn syrup: dark or light work fine, but I always use light
- salt (omit if using salted butter)
- pecans: roughly chopped
for the cake batter you’ll need:
- cake mix: I typically use yellow cake, but I’ve also used white. Betty Crocker is my go- to!
- eggs
- oil: I tend to bake with canola or vegetable oil
- water (or you can use milk for a richer cake
- sour cream: just a touch to give it a little tang
Instructions:
First you’ll combine your pecan topping ingredients. Whisk the melted butter, brown sugar, corn syrup and salt. Add in the pecans, stir again and then pour into the bottom of a greased Bundt pan.
For the cake batter, beat all the igredients in a large bowl and then pour over the butter mixture.
Bake for 40-45 minutes at 350 and then remove from the oven and allow it to cool for 10 minutes.
Run a knife alongside the edges to help you release the cake and then flip onto a dish. You can scoop out any buttery pecan bits and place them in any holes on the cake.
Let it fully cool before slicing and enjoying!
Tips to make a Bundt cake:
Toast the pecans a bit before tossing into the butter mixture. Just toss them into a dry skillet over medium low heat and constantly stir until they’re fragrant. Let them cool then add to the butter mixture.
Don’t over mix the batter. A common mistake and an easy one to make. Mix until just combined to keep that cake fluffy.
Let it fully cool. I know it’s temping to cut into it while warm, but that buttery topping is very saucy and needs the time to set.
Speaking of buttery topping, don’t worry if pieces stay stuck on the pan. Just scoop them out with a spoon and fill in any holes in the cake.
How to Store your Bundt Cake
This lasts beautifully in a cake dome for 4-5 days. If it lasts that long…
But let me share with you one of my favorite cake tips: freeze your slices!
If you have leftovers or maybe you just don’t want to keep the cake out for a few days, slice and lay on a baking sheet. Pop it in the freezer.
Once they’re set (just a couple hours!), wrap the frozen slices in plastic wrap and then foil. Keep the frozen slices in your freezer for up to 3 months and enjoy a slice at a time when you want it!
Butter Pecan Bundt Cake
Ingredients
Pecan Topping
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 1/4 tsp salt
- 1 cup pecans chopped
Cake Batter
- 1 box whit cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 3 tbsp sour cream
Instructions
- Preheat oven to 350 degrees and grease a Bundt pan.
- Whisk the melted butter, brown sugar, corn syrup and salt until combined. Add in the pecans and mix again. Pour into the bottom of the bundt pan and set aside.
- In a large bowl, beat all of the cake batter ingredients until just combined (be careful not to overmix). Pour over the butter mixture.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven.
- Let it sit for 10 minutes, then run a knife along the edges to release the cake from the pan. Flip onto a plate and let it fully cool before slicing. Enjoy!
Some other fall recipes you may enjoy:
