Pecan Bundt Cake, with its rich vanilla base and toasted pecans, makes for an impressive holiday dessert that fills the kitchen with warmth. The caramelized topping adds a glossy finish as it bakes into a golden crown, and the tender crumb stays moist thanks to careful mixing. Serve this showstopper on your festive table—it’s sure to gather compliments.
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Your New Favorite Holiday Dessert
- Simple Elegance – Looks stunning with minimal effort, perfect for celebrations.
- Moist Every Time – The vanilla base and butter keep it tender and rich.
- Family-Friendly – A classic baked good that both kids and adults adore.
- Make-Ahead Magic – Stays fresh for days, so you can bake ahead stress-free.
What You’ll Need for Pecan Bundt Cake
For the cake
- Unsalted Butter – Softened is key for that perfect, fluffy texture.
- Granulated Sugar – Just the right amount to sweeten without overpowering the pecans.
- Eggs – Room temperature blends smoother into the batter.
- Vanilla Extract – Pure vanilla makes all the difference here.
- All-Purpose Flour – The reliable base for a tender crumb.
- Baking Powder – Gives the cake that beautiful rise.
- Salt – Balances the sweetness and enhances all the flavors.
- Whole Milk – Room temperature ensures everything mixes together seamlessly.
- Pecans – Toasted and finely chopped for the best nutty flavor in every bite.
For the garnish
- Pecans – That extra sprinkle on top adds crunch and makes it look gorgeous.
Let’s Talk Timing & Warm Vibes
I know how busy holiday baking can feel, but this Pecan Bundt Cake is totally doable. You’ll spend about 20 minutes getting everything prepped and mixed—it’s one of those easy recipes that doesn’t demand your whole afternoon.
Once it’s in the oven, you’ve got 60 minutes to tidy up, sip coffee, or wrap gifts. In just over an hour, you’ll have a gorgeous, flavorful treat ready to share. It’s the kind of weekend baking ritual I look forward to all season.
If you love simple, impressive desserts like this, you might enjoy my Banana Bread for cozy mornings, too!
Pecan Bundt Cake
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk at room temperature
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups pecans toasted and finely chopped
Equipment
- Bundt pan
- electric mixer
- spatula
Method
- Preheat your oven to 350°F (175°C) and generously grease a 10-cup Bundt pan with butter or non-stick cooking spray, making sure to reach all the decorative grooves.
- In a large mixing bowl, cream together 1 cup softened butter and 1 1/2 cups granulated sugar with an electric mixer on medium speed for 3 to 4 minutes, until the mixture becomes light, fluffy, and pale yellow in color.
- Add 4 room-temperature eggs one at a time, beating well after each addition until fully incorporated, then mix in 1 tablespoon of vanilla extract until just combined.
- In a separate bowl, whisk together 3 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt to combine and aerate the dry ingredients.
- Alternately add the dry flour mixture and 1 cup of milk to the butter mixture, beginning and ending with the flour, mixing on low speed after each addition until the batter is just smooth and no dry streaks remain.
- Gently fold 1 cup of the finely chopped toasted pecans into the batter with a spatula, reserving the remaining 1/2 cup for garnish after baking.
- Pour the batter evenly into the prepared Bundt pan and bake for 50 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Let the cake cool in the pan on a wire rack for 20 minutes before inverting it onto the rack to cool completely, then sprinkle the top with the remaining 1/2 cup of toasted pecans.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Adapting for Sugar-Conscious Friends
I love making my recipes welcoming for everyone, including my sugar-conscious friends. If you’re looking for a lower glycemic version of this Pecan Bundt Cake, try swapping the granulated sugar with a natural sweetener like stevia or xylitol—just check the conversion ratios since some are sweeter than sugar.
You can also reduce the overall sugar by a quarter without losing too much moisture. Another idea? Serve smaller slices with a dollop of Greek yogurt to balance sweetness. It’s all about keeping things joyful and inclusive around the table.
My Best Pecan Bundt Cake Tips
After testing this recipe more times than I can count, here are my favorite ways to make it even better:
- Flavor Boost – Add a teaspoon of cinnamon to the batter for a cozy, spiced twist that pairs beautifully with pecans.
- Lighter Option – Substitute half the butter with applesauce to keep things moist with less fat—perfect if you’re experimenting with healthier swaps.
- Texture Trick – Don’t overmix the batter after adding flour. Fold gently to avoid a dense crumb and ensure that perfect, tender bite.
- Storage Smarts – Keep it fresh by storing under a cake dome or wrapped tightly. It also freezes beautifully—slice first for easy thawing!
For more nutty inspiration, check out my Butterscotch Pecan Cookies or this Pecan Pie for another holiday classic.
A Little Note on Nutrition
While this Pecan Bundt Cake is definitely a treat, I always appreciate knowing what’s in my food. Pecans bring healthy fats, protein, and antioxidants to the table, making this dessert a bit more wholesome.
Using real butter and eggs adds richness and nutrients like Vitamin E. And since it’s a baked dessert with pecans and vanilla, you’re enjoying real ingredients without shortcuts. For more ideas on balancing indulgences, see my Pumpkin Bread—it’s another family favorite made with simple, recognizable ingredients.
If you’re curious about achieving perfect crumb structure, many bakers recommend room-temperature ingredients for best results.
Lighter Twists on a Classic
If you’re craving something a little lighter, this Pecan Bundt Cake adapts beautifully. Try using whole wheat pastry flour instead of all-purpose for extra fiber—it blends right in with the moist cake using butter and eggs.
You can also reduce the sugar by ¼ cup or use coconut sugar for a deeper flavor. For a dairy-free version, almond milk works wonderfully in place of whole milk. Looking for more inspiration? My Lemon Pistachio Loaf and Matcha Banana Bread offer delicious, slightly healthier alternatives.
Serving Your Pecan Bundt Cake with Love
I’ll never forget the first time I brought this cake to my mom’s Thanksgiving—it disappeared before the pie! Now, I love serving it slightly warm with a dusting of powdered sugar or a drizzle of caramel sauce.
Pair it with coffee for a cozy morning treat or alongside vanilla ice cream for dessert. It’s also gorgeous on a cake stand surrounded by seasonal fruits. For more festive ideas, try my Pecan Pie Cheesecake or Glazed Orange Bundt Cake for a citrusy twist.
Common Pecan Bundt Cake Mistakes (I’ve Made Them Too!)
We’ve all been there—here’s how to avoid classic pitfalls:
- Not Greasing the Pan Enough – Seriously, get into every nook! I use melted butter and a pastry brush to ensure easy release.
- Overbaking – Set a timer! Even 5 minutes too long can dry out this moist cake. Check a few minutes early.
- Adding Cold Ingredients – Room-temperature eggs and milk blend better and give you a smoother batter.
For more guidance on Nordic Ware Bundt pans, the manufacturer shares great tips on prep. And if you love nutty desserts, don’t miss my Vanilla Pecan Pralines for another sweet option.
Keeping Your Cake Fresh & Happy
My family never finishes a whole Bundt cake in one day (well, almost never!). I store mine under a glass dome or wrapped tightly in foil—it stays moist and delicious for up to 4 days at room temperature.
You can also freeze individual slices wrapped in plastic and foil for up to 3 months. Thaw overnight on the counter for a quick treat. For more storage-smart recipes, try my Lemon Rhubarb Loaf or Chocolate Banana Bread—they freeze beautifully, too!
Why This Pecan Bundt Cake Belongs in Your Kitchen
There’s something so comforting about pulling a golden, nutty cake from the oven—it feels like a hug in dessert form. This recipe has been my go-to for potlucks, birthdays, and lazy Sundays when we all deserve something special.
I hope it becomes a cherished classic in your home, too. If you’re looking for more easy, family-friendly baking projects, explore my Maple Pecan Roasted Sweet Potatoes, Pumpkin Chocolate Chip Bread, or Snickerdoodle Pumpkin Bread. Happy baking!
More Cozy Baking Ideas You’ll Adore
If you loved this pecan-packed treat, here are a few more recipes that bring warmth and joy to any occasion:
- Butterscotch Pecan Cookies – Chewy, buttery cookies with toasted pecans and sweet butterscotch chips.
- Pecan Pie Cheesecake – A decadent mashup of smooth cheesecake and crunchy pecan topping.
- Glazed Orange Bundt Cake – Bright, citrusy, and perfect with a cup of tea.
- Banana Bread – The classic quick bread that never goes out of style.
Frequently Asked Questions
What is the secret to a moist Bundt cake?
The secret lies in not overmixing the batter and using room-temperature ingredients like eggs and milk. Also, avoid overbaking—pull it out as soon as a skewer comes out clean. This Pecan Bundt Cake stays extra moist thanks to the butter and milk ratio.
What is the difference between a regular cake and a Bundt cake?
A Bundt cake is baked in a fluted, ring-shaped pan, which gives it that beautiful design and allows for more even baking. The recipes often lean toward dense, moist cakes like pound cakes, whereas regular cakes can be layered and frosted. This Glazed Orange Bundt Cake is a great example of the style.
What is the 1234 rule in baking?
It’s a classic ratio for pound cake: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. This Pecan Bundt Cake follows a similar foundation but adds milk and pecans for extra flavor and moisture. It’s a timeless method that works beautifully.
What is Oprah’s favorite Bundt cake?
Oprah has famously praised a caramel-and-pecan Bundt cake, but this version with a vanilla base and toasted pecans is just as irresistible. It’s a flavorful treat that feels special enough for any celebration—or just because!
