Caramel Pecan Bundt Cake

The Caramel Pecan Bundt Cake blends sweet caramel goodness with crunchy pecans in a super moist cake. It's perfect for family get-togethers or as a tasty fall treat. The gooey caramel topping makes it extra sweet, while the nuts add that satisfying bite everyone loves.

INGREDIENTS

• Caramel sauce: 1 cup, for pouring over the cake to add sweetness.
• Chopped pecans: 1 ½ cups, for adding nutty crunch inside and on top.
• Milk: 1 cup, to keep everything soft and moist.
• Vanilla extract: 1 teaspoon, to boost the flavor profile.
• Large eggs: 4, to hold everything together and add richness.
• Granulated sugar: 2 cups, for the cake's sweetness and texture.
• Unsalted butter: 1 cup, softened, for richness and moisture.
• Salt: 1 teaspoon, to cut through the sweetness.
• Baking powder: 2 teaspoons, to make the cake fluffy and light.
• All-purpose flour: 2 ½ cups, as the main cake foundation.

INSTRUCTIONS

Step 8:

After the cake has cooled completely, pour lots of caramel sauce over the top and scatter the leftover pecans for that nice crunchy finish.

Step 7:

Cool the cake in its pan for 10-15 minutes before moving it to a wire rack to finish cooling.

Step 6:

Empty the batter into your greased bundt pan, making sure it's even. Bake for 50-60 minutes until a toothpick comes out clean when poked in the middle.

Step 5:

Mix in half of your chopped pecans gently.

Step 4:

Add the dry mix to the butter mixture bit by bit, switching with milk. Start and finish with the dry stuff, mixing just enough to combine.

Step 3:

In a big bowl, beat the butter and sugar until it's light and fluffy. Add eggs one at a time, beating well after each. Mix in the vanilla.

Step 2:

Mix the flour, baking powder, and salt in a medium bowl and put it aside.

Step 1:

Heat your oven to 350°F (175°C) and make sure to grease your bundt pan thoroughly.

Serving and Storage Tips

• For an even tastier experience, add a scoop of vanilla ice cream or some whipped cream when serving.
• Keep your cake in an airtight container at room temp for up to 3 days, or pop it in the fridge to last longer.

Helpful Notes

• Want more flavor? Try roasting the pecans before adding them to the batter and sprinkling on top.
• Make sure your butter isn't cold when you cream it with sugar. Room temperature butter works best for good texture.

Tips from Well-Known Chefs

• Want stronger caramel taste? Add extra caramel sauce on each slice right before you serve it.

Nutty Pecan and Smooth Caramel Delight

This Caramel Pecan Bundt Cake shines during fall with its warm, nutty flavors and sweet caramel touch. The cake stays moist with a nice crunch from the pecans, making it a go-to dessert for any occasion. The caramel drizzle on top gives it a fancy look, so it's great for parties or just sharing with your loved ones.

A Fantastic Cake Everyone Will Love

Looking for something yummy for holiday parties, family dinners, or just because? This Caramel Pecan Bundt Cake won't let you down. With its rich taste, moist texture, and pretty look, cake fans young and old will ask for seconds.

FAQs

Can I use a different type of nut instead of pecans?

You can swap pecans for walnuts or almonds if you want a different taste and crunch.

Can I make the cake ahead of time?

You bet! You can make the cake a day early and store it covered. Just add the caramel and pecans right before serving so it looks fresh.

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Summary

This soft cake gets its indulgent taste from a blend of butter, vanilla, and sugar, topped with candied caramel and layers of pecans. It bakes to a nice golden brown, finished with extra caramel drizzle for an irresistible balance of sweet and nutty. It’s a tasty pick for autumn days, parties, or when you need a standout dessert to impress guests.