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Caramel Pecan Bundt Cake - Satori Design for Living
5 from 1 vote

Caramel Pecan Bundt Cake

Caramel pecan bundt cake is a holiday dessert your family and friends will love. Totally scrumptious and easier to make than it looks!
Course Dessert
Keyword Bundt Cake, Caramel Pecan


For the Cake

  • 1 box white cake mix or your favourite homemade recipe

For the Caramel Glaze

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


  • 1 cup chopped pecans lightly toasted


For the Cake

  1. 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 your pan thoroughly so it doesn't stick. 

  2. Invert onto plate or cakestand and allow to cool completely.

For the Caramel Glaze

  1. Add butter and brown sugar to a medium saucepan over low heat. Bring to a boil for 2 minutes, stirring occasionally.

  2. 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.

  3. Stir in powdered sugar and mix thoroughly so there aren't any lumps. Transfer to a pourable container.

  4. 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).


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

Recipe Notes

  • For salted caramel glaze, use salted butter. I prefer this version over unsalted butter.
  • Before glazing the cake, slide strips of parchment paper or waxed paper under the outside edge of the cake. That way it's easy to clean up the excess glaze by simply removing the paper after the cake has set up.