Print

Easy Pecan Praline Bundt Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 69 reviews

This Easy Pecan Praline Bundt Cake is a moist, rich dessert that combines a tender cream cheese and butter cake studded with toasted pecans and topped with a luscious homemade pecan praline icing. Perfect for gatherings and celebrations, this cake offers a wonderful balance of buttery sweetness and nutty crunch.

Ingredients

Cake Ingredients

  • 1 cup Unsalted Butter (room temperature)
  • 8 oz Cream Cheese (room temperature)
  • 2 cups Dark Brown Sugar
  • 4 Large Eggs (room temperature)
  • 2 tsp Vanilla Extract
  • 2 1/2 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Table Salt
  • 1 cup Sour Cream (room temperature)
  • 1 cup Pecan Pieces (toasted)

Praline Icing Ingredients

  • 1 cup Dark Brown Sugar
  • 1/2 cup Unsalted Butter
  • 1/4 cup Whole Milk
  • 1 tsp Vanilla Extract
  • 1 cup Powdered Sugar (sifted)
  • Pecan Praline Morsels (for garnish)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Spray a 12-cup bundt pan generously with non-stick cooking spray that contains flour. Set aside to ensure your cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and table salt until well combined. Set aside for later use.
  3. Cream Butter and Cheese: In a large bowl, beat the room temperature unsalted butter and cream cheese with an electric hand mixer on medium speed for about two minutes until smooth. Scrape down the sides of the bowl to ensure even mixing.
  4. Add Sugar: Add 2 cups of dark brown sugar to the butter and cream cheese mixture. Continue beating for about five minutes until the mixture is light, fluffy, and well combined.
  5. Incorporate Eggs and Vanilla: Add eggs one at a time to the batter, beating well after each addition. Scrape down the bowl sides as needed. Then mix in 2 teaspoons of vanilla extract, and beat for an additional minute until thoroughly combined.
  6. Add Flour and Sour Cream: Alternately add the flour mixture and sour cream to the bowl. Start with about 1 cup of flour mixture, then add roughly 1/3 cup sour cream, continuing to alternate until all ingredients are incorporated. Beat well after each addition and scrape the bowl as needed. Finish with one last minute of beating for a smooth batter.
  7. Fold in Pecans: Gently fold the toasted pecan pieces into the cake batter using a large silicone spatula. Ensure pecans are evenly distributed without overmixing.
  8. Transfer to Pan and Bake: Using a large ice cream scoop, transfer the batter into the prepared bundt pan. Smooth out the top with a small silicone spatula for an even layer. Bake in the preheated oven for 60 to 70 minutes. The cake is done when a toothpick inserted in the center comes out clean.
  9. Cool the Cake: Remove the bundt pan from the oven and set it on a wire cooling rack for about 20 minutes. To unmold, place a wire rack on top of the cake, invert both together, and allow the cake to cool completely at room temperature before icing.
  10. Prepare Praline Icing: In a small saucepan, combine 1 cup of dark brown sugar, 1/2 cup unsalted butter, and 1/4 cup whole milk. Stir constantly and bring the mixture to a boil over medium-high heat. Continue stirring for one additional minute once boiling, then remove from heat.
  11. Finish Icing: Stir in 1 teaspoon vanilla extract and sifted powdered sugar into the hot mixture. Whisk until the icing is smooth and glossy.
  12. Ice the Cake: Place the cooled cake on a wire rack set inside a parchment-lined half sheet pan. Quickly spoon the praline icing evenly over the top, letting it cascade naturally down the sides. The icing will start to set quickly.
  13. Garnish: Immediately sprinkle pecan praline morsels over the iced cake to garnish. Serve any extra morsels alongside the cake for additional texture and flavor.
  14. Storage: Store the cake covered at room temperature for up to three days, keeping it moist and fresh.

Notes

  • Make sure all refrigerated ingredients (butter, cream cheese, eggs, sour cream) are at room temperature to ensure a smooth batter and even baking.
  • Toast pecans lightly before folding them into the batter to enhance their flavor and crunch.
  • Use powdered sugar sifted to avoid lumps in the praline icing.
  • Be careful when pouring the hot praline icing to avoid burns and to get an even glaze over the cake.
  • This cake is best enjoyed within three days for optimal freshness.
  • Toasting pecans can be done in a dry skillet over medium heat for about 3-5 minutes until fragrant, stirring often to prevent burning.

Find it online: https://recipethrive.com/easy-pecan-praline-bundt-cake-recipe/