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Caramel Pecan Bundt Cake

This Caramel Pecan Bundt Cake is a holiday dessert your family and friends will love. Topped with gooey caramel glaze and toasted pecans, it’s simply irresistible!

Holiday Bundt Cake with Caramel Pecan Icing on White Cake Plate

If you saw my nature-inspired Christmas home tour, then you likely spotted this caramel pecan Bundt cake sitting on our kitchen countertop. Yes, I made it, but cheated a bit by using a boxed cake mix.

I know, I know, so not like me. I tend to bake everything from scratch. Remember the mini gingerbread cakelets I made as a Christmas dessert several years back? So cute and tasty. They were a big hit, so I was inspired to bake a similar dessert this time around.

Caramel Pecan Bundt Cake on White Cake Stand

In this case, I was a bit pressed for time, so needed a bit of a speed pass. That often happens when it comes to making desserts over the holiday season, right?! Plus, there are so many good cake mix options now (including gluten-free), that homemade isn’t the only way to go. (I remember as a kid picking out the confetti or strawberry cake mix at the grocery store for my birthday. I’m sure my mom was just thrilled ha ha.)

Besides, the delicious caramel glaze makes up for any of the cake’s shortcomings. If you love salted caramel, this is for you!

And, once it sits atop a gorgeous cake stand, it’s worthy enough for Christmas or any other occasion. I love this pretty floral one I got from my sister years ago.

A Delicious Holiday Cake with Gooey Caramel Glaze and Toasted Pecan Topping on White Cake Stand

I must send a shoutout to my mom for this glaze recipe. There weren’t many birthday cakes growing up that weren’t topped with this yummy glaze in a thicker icing form. Just add a bit more powdered sugar if you want to use it to ice a regular cake (so delicious with chocolate cake).

This cake and caramel glaze combined with the toasted pecans for a bit of crunch is heaven on a plate. I’m not sure you could find a tastier glaze for Bundt cakes!

Around here, we like our cake warmed up a bit so the caramel gets ooey-gooey. Pair that with a scoop of vanilla ice cream and this dessert will leave you feeling totally satisfied. Enjoy!

Caramel Pecan Bundt Cake Christmas Dessert

Caramel Pecan Bundt Cake Recipe

Ingredients

  • boxed white or yellow cake mix and listed ingredients on package
  • salted butter
  • brown sugar
  • milk or half and half
  • powdered sugar
  • toasted pecans

The full list of ingredients and instructions are in the printable recipe card at the bottom of the post.

Bundt Cake Directions

Prepare and bake the boxed cake mix according to the instructions using a fluted cake pan (or follow your own favourite homemade recipe for white bundt cake). Be sure to grease and flour your pan thoroughly so it doesn’t stick. 

Cool in pan for about 10 minutes, then invert onto plate or cake stand. Cool completely.

To make glaze, add butter and brown sugar to a medium saucepan over low heat. Bring to a boil for 2 minutes, stirring occasionally.

Carefully whisk in milk (or half and half) and bring to a boil stirring constantly. Remove from heat and allow to cool for about 15 minutes. Stir in powdered sugar and mix thoroughly so there aren’t any lumps. Transfer to a pourable container.

Drizzle glaze over top of cake in a back and forth motion (turning the plate as you go). It should drip down the sides of the cake slowly (if it’s dripping too quickly, the glaze is likely too warm).

Top cake with toasted pecans before the glaze sets. Allow to cool.

Bundt Cake Recipe Tips

  • Line plate or cake stand with strips of parchment or waxed paper around cake base before glazing to keep clean. Once glaze is set, remove. (It’s up to you what you do with that excess glaze!)
  • Want to make this cake ahead of time? For best results, add the glaze about an hour or two before serving.
  • Can I freeze this cake? Yes! Prepare cake without glaze and freeze in an airtight container for up to 3 months. Prepare glaze, then drizzle once cake is fully thawed. If you want to freeze leftover glazed cake, slice into portions and remove only as needed.

Be sure to pin this pecan caramel cake for later!

Caramel Pecan Bundt Cake on White Cake Stand

Caramel Pecan Bundt Cake

Caramel Pecan Bundt Cake - Satori Design for Living
This Caramel Pecan Bundt Cake is a holiday dessert your family and friends will love. Topped with gooey caramel glaze and toasted pecans, it’s simply irresistible!
Total Time 1 hour 15 minutes

Ingredients

For the Cake

  • 1 box white cake mix or your favourite homemade recipe

For the Caramel Glaze

  • ½ cup salted butter
  • 1 cup brown sugar, lightly packed
  • ¼ cup milk or half and half
  • cups powdered sugar

Topping

  • 1 cup chopped pecans, lightly toasted

Instructions

For the Cake

  • Bake the boxed/packaged cake mix according to the instructions using a fluted cake pan (or follow your own favourite homemade recipe for white bundt cake). Be sure to grease and flour your pan thoroughly so it doesn't stick. 
  • Cool in pan for about 10 minutes, then invert onto plate or cake stand. Cool completely.

For the Caramel Glaze

  • Add butter and brown sugar to a medium saucepan over low heat. Bring to a boil for 2 minutes, stirring occasionally.
  • Carefully whisk in milk (or half and half) and bring to a boil stirring constantly. Remove from heat and allow to cool for about 15 minutes.
  • Stir in powdered sugar and mix thoroughly so there aren’t any lumps. Transfer to a pourable container.
  • In a back and forth motion over the top of the cake, drizzle glaze all around (turning the plate as you go). It should drip down the sides slowly (if it’s dripping too quickly, the glaze is likely too warm).

Topping

  • Quickly sprinkle top of cake with toasted pecans before the glaze sets. Allow to cool.

Notes

  • Line plate or cake stand with strips of parchment or waxed paper around cake base before glazing to keep clean. Once glaze is set, remove. (It’s up to you what you do with that excess glaze!)
  • Want to make this cake ahead of time? For best results, add the glaze about an hour or two before serving.
  • Can I freeze this cake? Yes! Prepare cake without glaze and freeze in an airtight container for up to 3 months. Prepare glaze, then drizzle once cake is fully thawed. If you want to freeze leftover glazed cake, slice into portions and remove only as needed.

Love frozen desserts? I suggest making this Homemade Caramel Pecan Ice Cream too!

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Happy Holidays!

Shauna at Satori Design for Living Blog - Home Decor, DIY, Vintage Finds, Recipes

This cake recipe was originally published December 2017 and updated with new photos and details December 2021.

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