This Praline Pecan Bundt Cake is a Southern classic that combines rich buttery cake, crunchy sugared pecans, and a luscious caramel icing. Perfect for holidays, potlucks, or Sunday dinners, it’s a dessert that feels indulgent yet comforting. If you’ve ever loved Nothing Bundt Cake flavors, this copycat recipe will make your kitchen smell like a bakery.
Table of Contents
Table of Contents
Why This Praline Pecan Bundt Cake Stands Out
Rich caramel icing
The brown sugar caramel glaze melts over the warm cake, soaking slightly into the crumb for an extra moist bite. Unlike powdered sugar glazes, this icing has a buttery richness that clings beautifully to each slice.
Crunchy sugared pecans
Candied pecans on top add the perfect texture contrast. The pecans are lightly toasted and coated in cinnamon sugar, giving this Bundt cake a bakery-level finish.
Ingredients for Praline Pecan Bundt Cake
For the Bundt Cake
Butter & Cream Cheese Base
- 1 cup butter, softened
- 1 (8 oz.) package cream cheese, softened
- 1 (16 oz.) bag light brown sugar, lightly packed
- 4 jumbo eggs
Dry Ingredients & Sour Cream
- 2 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 (8 oz.) container sour cream
Praline Pecan Mix
- 1 cup praline sugared pecans, chopped
- 2 teaspoons vanilla extract
For the Caramel Icing
- 1 cup light brown sugar, firmly packed
- ½ cup butter
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
For the Sugared Praline Pecans
- 2 tablespoons salted butter
- 3 cups pecan halves
- ⅓ cup light brown sugar
- ½ teaspoon cinnamon
- 1 teaspoon salt
- ¼ cup water
- 1 teaspoon vanilla
Instructions for Praline Pecan Bundt Cake
How to Make the Bundt Cake
Mixing Batter
Cream butter and cream cheese until smooth. Add brown sugar gradually and blend well. Beat in eggs one at a time until just combined. Sift flour, baking powder, soda, and salt, then add alternately with sour cream. Fold in pecans and vanilla.
Baking Process & Tips
Transfer batter into a greased and floured 12-cup Bundt pan. Bake at 325°F for 1 hour 35 minutes or until a tester comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack for another 30 minutes.
How to Make the Caramel Icing
In a saucepan, combine butter, brown sugar, and milk. Bring to a boil, whisking constantly. Boil for 1 minute, then remove from heat and stir in vanilla and powdered sugar until smooth. Let it thicken slightly before drizzling warm over the cake.
How to Prepare Sugared Praline Pecans
Toast pecans in butter, then add brown sugar and stir until melted. Mix in cinnamon, salt, and water, cooking until dissolved. Finish with vanilla, spread on a parchment-lined sheet, and bake at 350°F for 5–7 minutes until crisp.
Assembly & Serving Suggestions
Place cooled cake on a serving plate. Drizzle with warm icing and top generously with candied pecans. Serve with coffee or a scoop of vanilla ice cream for an extra indulgence.
Pro Baking Tips for Perfect Results
Greasing & Flour Technique for Bundt Pans
Always use shortening or butter plus flour (or baking spray with flour) to coat every ridge of the pan. This prevents sticking and helps the cake release smoothly.
Baking Time Accuracy
Check doneness at 1 hour 25 minutes with a tester to avoid overbaking. Every oven varies, so adjust slightly as needed.
Serving the Icing Warm for Best Texture
For the most luxurious finish, pour the icing while it’s still warm. It sets with a glossy sheen and holds the sugared pecans beautifully.
Praline Pecan Bundt Cake
Equipment
- 12-cup Bundt pan Grease and flour thoroughly
- Stand mixer or hand mixer Cream butter and cream cheese
- mixing bowls Separate wet and dry ingredients
- Fine-mesh sieve Sift dry ingredients
- rubber spatula Fold in pecans
- Long cake tester Check doneness
- wire rack Cool cake
- Medium saucepan Cook praline icing
- whisk Whisk icing smooth
- Sheet pan + parchment Bake sugared pecans
- Skillet Toast and candy pecans
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 16 oz light brown sugar, lightly packed
- 4 jumbo eggs
- 2 1/2 cups all-purpose flour, sifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 8 oz sour cream
- 1 cup praline sugared pecans, chopped
- 2 tsp vanilla extract
- 1 cup light brown sugar, firmly packed (icing)
- 1/2 cup unsalted butter (icing)
- 1/4 cup whole milk (icing)
- 1 tsp vanilla extract (icing)
- 1 cup powdered sugar, sifted (icing)
- 2 Tbsp salted butter (sugared pecans)
- 3 cups pecan halves (sugared pecans)
- 1/3 cup light brown sugar (sugared pecans)
- 1/2 tsp ground cinnamon (sugared pecans)
- 1 tsp salt (sugared pecans)
- 1/4 cup water (sugared pecans)
- 1 tsp vanilla extract (sugared pecans)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan thoroughly, ensuring every ridge is coated.
- Beat the softened butter and cream cheese on medium speed until smooth and creamy, 2–3 minutes. Gradually add the brown sugar and mix until well combined.
- Add eggs one at a time, mixing on low just until each is incorporated. Avoid overbeating to keep the crumb tender.
- Whisk flour, baking powder, baking soda, and salt. Add to the batter alternately with sour cream, beginning and ending with the dry mixture. Mix on low just until blended.
- Fold in chopped praline sugared pecans and vanilla until evenly distributed. Spoon the thick batter into the prepared pan and level the top.
- Bake 1 hour 35 minutes, or until a long tester inserted in the center comes out clean. Cool in the pan 15 minutes, then invert onto a rack and cool 30 minutes.
- For the icing: In a medium saucepan, combine butter, brown sugar, and milk. Bring to a gentle boil over medium heat, whisking constantly; boil 1 minute.
- Remove from heat; whisk in vanilla and powdered sugar until smooth. Stir 3–5 minutes until slightly thickened. If too thin, add powdered sugar; if too thick, whisk in a splash of milk.
- For sugared pecans: Toast pecans in butter over medium heat 3 minutes. Stir in brown sugar; cook 2 minutes. Add cinnamon, salt, and water; cook until liquid evaporates. Stir in vanilla, spread on a lined sheet, and bake at 350°F (177°C) for 5–7 minutes. Cool completely.
- Transfer cake to a serving plate. Drizzle warm icing over the cake immediately and top with sugared pecans. Slice and serve.
Notes
Nutrition
More Delicious Bundt Cakes to Try
FAQ – Frequently Asked Questions
Can I substitute the brown sugar with white or coconut sugar?
White sugar won’t give the same caramel flavor. Coconut sugar works but may change texture slightly
What pan size works best for this recipe?
A standard 12-cup Bundt pan is ideal. Using smaller pans may cause overflow.
How do I store leftovers without losing moisture?
Wrap slices tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually.
For more food safety guidance, check the official USDA Food Safety and Storage Guidelines.
Can I make the icing ahead and reheat when needed?
Yes, refrigerate for up to 2 days. Rewarm gently over low heat, adding a splash of milk if it thickens too much.
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