Caramel Pecan Bundt Cake

This Caramel Pecan Bundt Cake is a very rich, flavorful cake for any occasion. The thick caramel drizzle with pecans will turn this Bundt cake into something very special. This is a perfect cake to have on hand to serve  friends who will drop by on the weekends for a cup of coffee. Its fun to surprise them with a nice slice of a delicious dessert, not one single person has turned it down yet, and I have been known to send a couple of slices home with friends.

How To Make The

Caramel Pecan Bundt Cake

This Is A Very Thick Batter

Next We Will Fold In The Pecans

Then The Thick Batter Is Poured Into 

A 10 to 12 Cup Bundt Pan 

That Has Been Sprayed With A Baking Spray

Baked and Cooled On A Cooling Rack 

Then Turned Out Onto

A Lovely Cake Plate

Next Prepare The Thick and Delicious Caramel Sauce To Drizzle Over The Top Of The Cake.

Generously Drizzle The Caramel Sauce 

Over The Top Of The Cake

Finally Sprinkle Pecans On Top Of 

The Caramel Drizzle

Caramel Pecan Bundt Cake

Miz Helen's Kitchen

Ingredients

For The Cake

1 cup unsalted butter, softened

1-3/4 cups granulated sugar

2 teaspoons vanilla extract

4 eggs, at room temperature

2-1/4 cups all-purpose flour

1 teaspoon baking powder

3/4 cup dark corn syrup

1/2 cup buttermilk

1 cup pecans, chopped

For The Drizzle

1 (14 ounce) can sweetened condensed milk

1 cup light brown sugar, packed

2 tablespoons unsalted butter

1/2 teaspoon vanilla extract

For Garnish

1 cup pecans, chopped

Directions

In an electric mixing  bowl, cream the butter, sugar and vanilla. Beat until the mixture is fluffy, scrap the sides of the bowl.

Add the eggs one at a time, beating after each addition.

In a separate bowl whisk together the flour and baking powder, then set aside.

In a mixing pitcher, stir together the corn syrup and buttermilk.

Very carefully and slowly add the flour mixture to the butter & sugar mixture.

Alternate the flour additions with the syrup and buttermilk mixture.

Beat slightly after each addition.

Fold in the chopped pecans.

Spray a 10 to 12 cup Bundt pan with a baking spray with oil and flour.

Spoon the very thick batter into the Bundt pan.

Cook at 325 degrees for 1 hour or until the center of the cake will test clean.

Remove from the oven and invert on a cooling rack. Cool on the rack for at least 10 to 15 minutes.

Invert onto your cake plate before applying the drizzle.

While your cake is cooling prepare the Caramel Drizzle.

Drizzle Directions

Pour the sweetened condensed milk into a heavy medium saucepan. Add the brown sugar stirring constantly.

Over medium heat bring the mixture to a full boil, then reduce the heat to simmer immediately, stirring constantly. simmer and stir for about 8 minutes.

Remove the pan to a cool spot and stir in the butter and vanilla until fully incorporated. 

Let the mixture sit for about 5 minutes, it will thicken.

The drizzle needs to still be very warm so it will drizzle well.

After it sits to long it will not drizzle.

Drizzle the top of the cake.

Garnish with the chopped pecans.

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Let's Serve This Cake

Enjoy Every Bite!

We have really enjoyed this recipe and sure hope that your family likes it as well. Thanks so much for stopping by to visit with us at the cottage today. Hope you have a very special week and come back to see us real soon!

Peace and Joy

Miz Helen

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