This Pecan Pie Pound Cake is a moist buttery pound cake with swirls of candied pecans and caramel throughout that bring the flavors of your favorite pecan pie to mind. Easy to make, starting with a cake mix, then crowned with drizzles of caramel sauce and studded with candied pecans making it totally irresistible. It’s the perfect dessert to add to your Thanksgiving table.
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Pecan Pie Desserts
Nothing is better when days turn crisp than treating yourself to warm, rich, and nutty pecan pie desserts. Pecan pie is a Southern classic that always features a luscious, gooey filling enriched with pecans that blend nuttiness and sweetness. I know it holds a special place in my dessert-loving heart.
Whether it's served as Pumpkin Pecan Pie blending fall's most popular flavors or reimagined into Pecan Pie Bars, Pecan Pie Cheesecake, or as a liquid dessert like these Pecan Pie Shots, the irresistible texture of velvety caramel and sweet nuttiness is impossible to resist.
Why This is the Best Pecan Pie Pound Cake Recipe
Butter pecan cake mix makes it easy and also gives it a rich buttery flavor. And no one will know you didn't make a pecan pie cake from scratch.
Sour cream for some extra richness and to make it moist.
Caramel inside and out. Caramel sauce is mixed into the batter and used as a caramel glaze.
Candied pecans for extra flavor and they're so much better than just plain 'ole pecans.
Bundt cake is simpler than a layer cake.
- Butter Pecan Cake Mix - Duncan Hines or Pillsbury Recommended
- Self-Rising Flour
- Vanilla Extract
- Sour Cream
- Caramel Sauce
- Either Homemade Candied Pecans or Store-bought
How to Make Pecan Pie Bundt Cake
- Place butter and sugar in a large bowl and beat until light and fluffy.
- Add eggs, one at a time, beating well then add vanilla extract.
- Continue beating while adding sour cream.
- Beat in milk.
- Add in butter pecan cake mix and additional self-rising flour.
- Beat until smooth. DO NOT OVERMIX!
- Divide batter in half.
- Add ¾ cup caramel sauce and chopped pecans into one of the halves.
- Beat until mixed.
- Drop dollops of each half of the cake batter alternately into the bundt pan. You will have several layers.
- Swirl gently with a wooden skewer or knife.
- Bake at 350°F for about 70-75 minutes. The cake is done when a wooden skewer inserted in the center comes out clean. Note: Check the cake at about the 40-minute mark and, if it is getting too brown, tent with toil.
- Let the cake cool 10-20 minutes then invert onto a wire rack to cool completely. Once cool, move to a serving platter and drizzle with ½ cup caramel sauce.
- Scatter or arrange candied pecan halves over and around the pecan pound cake.
If you want to really go all out, indulge in a little more caramel sauce on each serving slice. This pecan pie bundt cake is so easy to make you can have it as an afternoon snack with coffee but it is truly delicious enough as your showstopper dessert for the Thanksgiving feast.
- Thoroughly read the entire recipe including all the steps before making the cake. You want to make sure you have all the ingredients and they're ready to go into the cake.
- Grease and flour the bundt pan. It's best to use shortening and all-purpose flour. Non-stick sprays contain lecithin which will build up on your pan. If you use a non-stick spray, use one with flour like Baker's Joy.
- Have all ingredients at room temperature. Take the butter, milk, sour cream, and eggs out of the fridge about an hour before starting on the cake.
- Measure carefully. Extra flour or sugar can make a big difference when baking. Spoon dry ingredients into the measuring cup and level it by scraping the top of the measuring cup with the back of a knife.
- Don't overmix cake batter. Overmixing causes gluten to form and will change the texture of the cake.
- Bake the cake in the center of the oven.
- Do not open the oven door to check the cake until the last 5 to 10 minutes. Opening the oven door will cause a temperature swing that can make the cake fall.
- Test a bundt cake for doneness with a wood skewer. A toothpick will not get to the center of the cake. The cake is done when it comes out clean or with dry crumbs.
- Apple Pecan Pound Cake - Add up to 1 cup of chopped apples.
- Chocolate Pecan Pound Cake - Use a chocolate cake mix.
- Cinnamon Pecan Pound Cake - Add 1 teaspoon of ground cinnamon.
- Coconut Pecan Pound Cake - Add up to 1 cup of sweetened coconut flakes.
- Cranberry Pecan Pound Cake - Add up to 1 cup of fresh or dried cranberries.
- Praline Pecan Pound Cake - Substitute spiced pecans with praline pecans for an extra southern touch.
- Toffee Pecan Pound Cake - Substitute spiced pecans with toffee bits.
- Pecan Pound Cake With Yellow Cake Mix - Substitute the butter pecan cake mix with yellow cake mix.
You can also sprinkle some chopped pecans into the bottom of the bundt pan before adding the batter.
What to Serve with Pecan Cake
This butter pecan pound cake with glaze is incredible on its own. However, you can bump up the decadence and serve it with a dollop of whipped cream or ice cream.
Coffee, tea, or milk are great beverages to pair with the cake.
How to Store and Freeze
Storing: Keep the cake covered and stored at room temperature or in the refrigerator. A glass cake dome or plastic cake storage container are great options. If you don't have one of them, then wrap the cake in a couple of layers of plastic wrap. The cake will last up to 4 days at room temperature or 6 days in the fridge.
Freezing: Cut the cake into slices and wrap the slices in plastic wrap and then either a layer of aluminum foil or place the plastic-wrapped slice in a plastic freezer bag. Freeze the slices for up to 3 months. Thaw them at room temperature or in the fridge.
More Bundt Cake Recipes
- Banana Bundt Cake
- Blueberry Almond Bundt Cake
- Chocolate Cream Cheese Bundt Cake
- Fresh Apple Bundt Cake
- Milky Way Cake
Find lots of delicious and easy cake recipes right here on 2CM!
Pecan Pie Pound Cake
- ½ cup butter softened
- 1 cup sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- ½ cup milk
- 1 box Butter Pecan Cake Mix (15.25 oz )
- 1 cup self-rising flour
- ¾ cups caramel sauce + more for topping
- 1 cup candied pecans chopped
- ½ cup halved candied pecans for topping
- ⅓-1/2 cup caramel sauce for topping
- Preheat your oven to 350℉. Grease and flour a 10” bundt pan. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing after each addition.
- Continue beating while adding the vanilla extract, sour cream and milk.
- Add the butter pecan cake mix and additional flour and mix until smooth. Do not overmix!
- Divide the batter in half.
- Mix half of the batter with ¾ cup caramel sauce and 1 cup chopped candied pecans.
- Dollop alternate cake batters into bundt pan then swirl gently with a wooden skewer.
- Bake for about 70-75 minutes. Check at about the 35-40 minute mark to see if the cake is getting too brown. If so, cover with foil and bake for the remaining time.
- The cake is done when a wooden skewer inserted into the center comes out clean.
- Place on a wire rack and let the cake cool in the pan for 10-20 minutes then invert it onto a wire rack to cool completely.
- Place on a serving plate and pour caramel sauce over the cake and scatter additional candied pecans on top.