Brown Sugar Pecan Bundt Cake Recipe

If you are searching for a show-stopping dessert that combines warm, cozy flavors with a tender crumb and irresistible nutty crunch, look no further than the Brown Sugar Pecan Bundt Cake. This cake is a true celebration of brown sugar’s deep caramel notes paired with perfectly toasted pecans, all elevated by a luscious brown butter glaze. It’s a dessert that feels like a warm hug, perfect for sharing with friends or enjoying as a special treat for yourself. Once you try this Brown Sugar Pecan Bundt Cake, it will become a beloved staple in your baking repertoire, guaranteed to delight every sweet tooth at your table.

this Recipe

Ingredients You’ll Need

The beautiful simplicity of this Brown Sugar Pecan Bundt Cake lies in its carefully chosen ingredients. Each one plays an essential role in building the cake’s flavor, texture, and moistness – from the creamy butter to the crunchy pecans, and that rich brown sugar sweetness that ties it all together.

• All-purpose flour: The foundation of the cake’s tender crumb, providing structure without heaviness.
• Baking powder and baking soda: Together they give the cake the right lift, making it light and fluffy.
• Cinnamon: Adds a warm spice note that complements the nuttiness of the pecans beautifully.
• Salt: Enhances every flavor and balances the sweetness perfectly.
• Unsalted butter: Gives richness and moisture, and for the glaze, toasted to nutty perfection.
• Brown sugar: The hero of the recipe, bringing deep caramel complexity essential to the cake’s charm.
• Granulated sugar: Adds sweetness and helps create a light texture alongside brown sugar.
• Eggs: Bind ingredients and contribute to the cake’s tender, moist structure.
• Sour cream or plain Greek yogurt: Adds moisture and a subtle tang that balances sweetness and keeps the cake irresistibly soft.
• Vanilla extract: Intensifies flavor and ties all the ingredients together with a classic aroma.
• Whole milk: Helps thin the batter for an even, smooth texture.
• Chopped pecans: Provide crunch and a toasty nutty flavor; toasting them enhances this even more.
• Powdered sugar, heavy cream, vanilla, and salt (for glaze): Combine to create a silky brown butter frosting that’s the perfect finishing touch.
• Whole, candied, or toasted pecans and fresh cranberries: Optional decorations that add texture, color, and festivity.

How to Make Brown Sugar Pecan Bundt Cake

Step 1: Prepare Your Pan and Dry Ingredients

Start by preheating your oven to 350°F (175°C) and generously greasing and flouring your bundt pan to ensure the cake comes out flawlessly. Then, mix together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. This prepares the base of your batter and ensures even distribution of leavening agents and spice.

Step 2: Cream Butter and Sugars

In a large bowl, beat the softened unsalted butter with the brown and granulated sugars until the mixture becomes light and fluffy. This process is key as it incorporates air into the butter, giving your cake a tender, airy texture and enhancing the deep caramel flavor from the brown sugar.

Step 3: Add Eggs, Sour Cream, and Vanilla

Add the eggs one at a time, mixing well after each addition to fully incorporate them and build structure. Then stir in the sour cream and vanilla extract. The sour cream adds moisture and a slight tang, while the vanilla enriches the cake’s overall flavor.

Step 4: Combine Dry Ingredients and Milk Alternately

Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Be gentle with your mixing here; stop as soon as the ingredients come together to avoid overworking the batter, which can make the cake dense.

Step 5: Fold in Toasted Pecans

Fold the chopped toasted pecans gently into the batter. Toasting the pecans first (at 350°F / 175°C for 8–10 minutes) heightens their flavor and gives a delightful crunch that contrasts beautifully with the tender cake.

Step 6: Bake the Cake

Pour the smooth batter into the prepared bundt pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool in the pan for 15 to 20 minutes before turning it out onto a wire rack to cool completely — this rest is crucial so the cake retains its shape and moisture.

Step 7: Make the Brown Butter Glaze

In a small saucepan, melt the unsalted butter and continue cooking until it turns golden brown and releases a nutty aroma, about 4 to 5 minutes. Remove from heat and whisk in the sifted powdered sugar, vanilla, salt, and heavy cream until smooth and pourable. Add more cream if the glaze is too thick. This glaze adds a luxurious richness and sweetness that perfectly complements the cake.

Step 8: Assemble and Decorate

Generously drizzle the brown butter glaze over the cooled cake, allowing it to drip down the sides naturally for a rustic, tempting look. For an extra special touch, garnish with whole pecans, candied pecans, or fresh cranberries for a pop of color and festive flair.

How to Serve Brown Sugar Pecan Bundt Cake

Garnishes

For a stunning presentation, top your brown sugar pecan bundt cake with toasted pecans or candied pecans to emphasize the cake’s nutty character. Fresh cranberries add a bright, tart contrast, especially lovely during autumn and winter celebrations.

Side Dishes

Serve slices of this cake with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich textures with creamy coolness. Fresh fruit such as warm spiced apples or poached pears pairs beautifully for a well-rounded dessert experience.

Creative Ways to Present

For gatherings, consider serving the cake on a rustic wooden board with a small bowl of extra glaze for guests to drizzle. You can also slice it thin and layer the pieces with mascarpone and fruit for an elegant trifle-inspired treat that surprises everyone.

Make Ahead and Storage

Storing Leftovers

The Brown Sugar Pecan Bundt Cake stays wonderfully moist when stored at room temperature in an airtight container for up to three days. Covering it well helps prevent it from drying out while preserving that tender crumb and rich glaze.

Freezing

If you want to make the cake in advance or keep leftovers longer, wrap it tightly in plastic wrap and then foil before placing in the freezer. It will keep well for up to two months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Reheating

Warm slices gently in the microwave for about 15–20 seconds or in a low oven (around 300°F / 150°C) for 5–10 minutes. This brings back the cake’s soft texture and intensifies the aroma of the brown sugar and pecans, making it taste freshly baked.

FAQs

Can I use walnuts instead of pecans?

Absolutely! While pecans give this cake its signature flavor and texture, walnuts are a delicious alternative that will add their own gentle nuttiness and crunch.

Is it necessary to toast the pecans?

Toasting pecans isn’t mandatory, but it really enhances their flavor, making them richer and more aromatic, which complements the Brown Sugar Pecan Bundt Cake beautifully.

Can I substitute Greek yogurt for sour cream?

Yes, plain Greek yogurt works perfectly as a substitute. It provides the same moisture and subtle tang that balances the sweetness well.

How long does the Brown Sugar Pecan Bundt Cake last?

When stored properly, it will stay fresh and moist for about three days at room temperature. After that, refrigeration or freezing is recommended.

What type of bundt pan should I use?

Use a standard 10 to 12-cup bundt pan for the best results. Make sure to grease and flour it thoroughly to ensure the cake releases cleanly and maintains its beautiful shape.

Final Thoughts

There is something so comforting and festive about a Brown Sugar Pecan Bundt Cake fresh from the oven, glazed with rich brown butter and studded with crunchy nuts. This cake not only tastes incredible but looks stunning on any dessert table. Whether you’re baking for a special occasion or just to brighten your week, giving this recipe a try will reward you with a slice of pure happiness. Go ahead, bake it and share the joy of one of my absolute favorite cakes—you won’t regret it!