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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.