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 hourhour15 minutesminutes
Ingredients
For the Cake
1box white cake mixor your favourite homemade recipe
For the Caramel Glaze
½cupsalted butter
1cupbrown sugar, lightly packed
¼cupmilk or half and half
1½cupspowdered sugar
Topping
1cupchopped 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.