Pecan Bundt Cake with Homemade Caramel Sauce: A Sweet Slice of Heaven

If you’re craving a dessert that hits all the right notes of sweetness, nuttiness, and buttery richness, this Pecan Bundt Cake with Homemade Caramel Sauce is the ultimate indulgence. It’s moist, packed with crunchy pecans, and topped with a luxurious caramel glaze that melts into every slice. This cake is the kind of treat that turns any occasion into a celebration, whether it’s a family dinner, holiday gathering, or just a cozy weekend at home.

Why You’ll Love It:

• Rich and moist: The buttery cake base is perfectly balanced, making it irresistibly tender with every bite.
• Crunchy pecans: The chopped pecans add a satisfying crunch and nutty depth that complements the sweetness of the cake.
• Caramel heaven: The homemade caramel sauce drizzled on top not only looks gorgeous but also seeps into the cake, adding a decadent touch that elevates the whole experience.

Ingredients:

For the cake:

• 3 cups all-purpose flour
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ cups pecans, chopped

For the caramel sauce:

• 1 cup light brown sugar, packed
• ½ cup unsalted butter
• ¼ cup heavy cream
• 1 tsp vanilla extract

Instructions:

Preheat the oven:

1. Preheat your oven to 350°F (175°C). Grease a bundt pan with butter or non-stick spray.

Prepare the cake batter:

2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
6. Fold in the chopped pecans.

Bake the cake:

7. Pour the batter into the prepared bundt pan, spreading it evenly.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Make the caramel sauce:

10. In a small saucepan, melt the butter over medium heat.
11. Stir in the brown sugar and heavy cream. Bring the mixture to a boil, then let it simmer for 2–3 minutes, stirring constantly, until it thickens.
12. Remove from heat and stir in the vanilla extract.

Drizzle the caramel:

13. Once the cake has cooled, drizzle the warm caramel sauce over the top, letting it cascade down the sides.
14. For an extra touch, sprinkle a few more pecans on top.

Recipe Card

Serve:

15. Slice and enjoy with a little extra caramel sauce on the side, if desired.

This Pecan Bundt Cake with its rich caramel drizzle is bound to be the star of your dessert table. Enjoy it with a cup of coffee or tea, and let the compliments roll in!