I made this pecan pie cake one afternoon when I was suddenly craving for something sweet and nutty. I abandoned my work just to go into the kitchen and see what I could find in there. I was snacking on some pecans while I was rummaging my pantry and that’s where the inspiration hit! I have this recipe from Bake Or Break for so long, and I haven’t tried it yet. So I decided to spend my afternoon in the kitchen making it. It was worth the time because my family fell in love with it!
See what our friends from Bake Or Break have to say about this recipe:
“Pecan Pie Bundt Cake takes the flavors of the classic pie and packs them into a simple, delicious cake.”
It’s what I love most about this cake recipe. It’s a simple cake recipe that doesn’t need elaborate methods or difficult-to-find ingredients. I can serve my family a dessert in no time!
Ingredients
FOR THE CAKE:
- 1 cup finely chopped Fisher pecans
- 2 cups Gold Medal all-purpose flour
- 1 teaspoon Clabber Girl baking powder
- 1/2 teaspoon Morton salt
- 3/4 cup Great Value light or dark corn syrup
- 1/2 cup Borden buttermilk
- 1 cup Land O Lakes unsalted butter, softened
- 1 & 3/4 cups Domino granulated sugar
- 4 large Eggland’s eggs
- 1 tablespoon McCormick vanilla extract
FOR THE GLAZE:
- 1/2 cup Domino firmly packed light brown sugar
- 1/4 cup Land O Lakes unsalted butter
- 2 tablespoons Borden heavy cream
- pinch of Morton salt
Instructions
TO MAKE THE CAKE:
- Preheat oven to 325°F. Generously grease a 10-cup Bundt pan.
- Sprinkle the pecans in the bottom of the pan.
- Whisk together the flour, baking powder, and salt. Set aside.
- Stir together the corn syrup and buttermilk. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour in three portions, alternating with two portions of the buttermilk mixture. Mix just until combined.
- Transfer the batter to the prepared pan. Bake for 1 hour, or until a pick inserted into the center comes out with a few moist crumbs.
- Cool the cake in the pan for 10 minutes. Then invert the cake onto a wire rack to continue cooling.
TO MAKE THE GLAZE:
- Place the brown sugar, butter, cream and salt in a small saucepan. Bring to a boil, stirring frequently.
- Remove from the heat and allow to cool for a couple of minutes until it has thickened slightly.
- Drizzle the glaze over the warm cake.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Served best with a cup of freshly brewed coffee.
Thanks again to Bake Or Break for this amazing recipe.
