Brown Sugar Pecan Bundt Cake Recipe

If you’re on the hunt for a show-stopping dessert that balances rich, buttery sweetness with toasted nuts, the Brown Sugar Pecan Bundt Cake is your perfect match. This cake boasts a moist, tender crumb packed with warm cinnamon and crunchy pecans, all enveloped in a luscious brown butter glaze that takes it to a whole new level. It’s the type of cake that brings people together, whether for a cozy family gathering or a festive celebration, delivering comfort and indulgence in every bite.

this Recipe

Ingredients You’ll Need

This Brown Sugar Pecan Bundt Cake comes together beautifully from a handful of simple but essential ingredients. Each one plays a vital role—from the brown sugar that lends deep caramel notes, to the pecans toasted to perfection, offering a lovely crunch that contrasts with the soft crumb. Gathering these makes your baking journey easy and incredibly rewarding.

• All-purpose flour (2 ½ cups): The sturdy base that creates the cake’s tender yet structured crumb.
• Baking powder (2 ½ tsp): Helps the cake rise nicely, making it light and fluffy.
• Baking soda (½ tsp): Works in harmony with the sour cream for perfect leavening.
• Cinnamon (1 tsp): Adds a warm, cozy spice that elevates the flavor.
• Salt (½ tsp): Balances the sweetness and enhances all other flavors.
• Unsalted butter, softened (1 cup): Provides richness and moisture for a melt-in-your-mouth texture.
• Brown sugar (1 ½ cups): The star sweetener giving this cake its signature deep molasses flavor.
• Granulated sugar (½ cup): Adds just the right amount of sweetness and helps with structure.
• Large eggs (3): Bind everything together and contribute to the cake’s richness.
• Sour cream or plain Greek yogurt (1 cup): Imparts tang and moisture, ensuring a soft crumb.
• Vanilla extract (1 tbsp): Brings warmth and depth to the flavor profile.
• Whole milk (½ cup): Thins the batter slightly and keeps the cake tender.
• Chopped pecans, toasted (1 ½ cups): Add crunch, nuttiness, and a beautiful texture contrast.
• For the brown butter glaze: Unsalted butter, powdered sugar, heavy cream, vanilla, and a pinch of salt—all combine to create a silky, nutty finishing touch.
• For decoration: Whole pecans, candied pecans, or fresh cranberries add the final festive flair.

How to Make Brown Sugar Pecan Bundt Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing a bundt pan thoroughly—this ensures your cake releases perfectly after baking. Whisk together your dry ingredients—the flour, baking powder, baking soda, cinnamon, and salt—in a medium bowl, setting them aside. In a large bowl, cream the softened butter with both brown and granulated sugars until light and fluffy; this aeration is key for a tender cake. Incorporate the eggs one by one, beating well after each addition to maintain the smooth texture. Next, stir in the sour cream and vanilla to add moistness and flavor. Gradually add the dry ingredients alternated with the milk, starting and ending with flour, mixing just until combined to avoid overworking the batter. Lastly, gently fold in the toasted chopped pecans for that delightful crunch.

Step 2: Bake to Perfection

Pour your batter evenly into the prepared bundt pan, smoothing the surface for an even rise. Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean, signaling the cake is perfectly cooked. Allow it to cool in the pan for 15 to 20 minutes; this resting time helps the cake firm up so it unmolds easily. Then flip it out onto a wire rack to cool completely—this step is crucial before adding the glaze to avoid melting it.

Step 3: Create the Brown Butter Glaze

While the cake cools, melt the butter over medium heat in a small saucepan, letting it cook until it turns a gorgeous golden brown and gives off a fragrant nutty aroma. Remove it from the heat and let it cool slightly. Whisk in sifted powdered sugar, vanilla extract, salt, and heavy cream until you reach a smooth, pourable consistency. Add more cream if the glaze feels too thick. This luscious glaze will add a rich, buttery finish to your cake.

Step 4: Assemble and Decorate Your Brown Sugar Pecan Bundt Cake

Pour the warm brown butter glaze generously over the fully cooled Bundt cake, allowing it to cascade down the sides naturally, creating gorgeous drips. For extra flair, you can pipe or swirl some of the glaze to mimic fancy frosting effects. Top the cake with whole or candied pecans, and if the mood strikes, scatter some fresh cranberries for a festive pop of color and tartness. Your masterpiece is ready!

How to Serve Brown Sugar Pecan Bundt Cake

Garnishes

A simple scatter of toasted pecans or pecan halves really complements the texture inside the cake and ties the presentation together. Candied pecans add a sweet crunch that contrasts nicely with the buttery glaze. For holiday gatherings, fresh cranberries not only brighten the plate with vivid color but also lend a fresh tart note that balances the sweetness beautifully.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. Fresh fruit like sliced pears or apple compote adds a refreshing fruitiness that contrasts the richness. For coffee or tea lovers, a warm cup alongside your slice rounds out the perfect cozy moment.

Creative Ways to Present

Try serving individual slices on rustic wooden boards for a charming, casual vibe. For entertaining, slice the cake and arrange the pieces in a fan shape on a platter, then drizzle extra brown butter glaze artistically on top. You can also dust a little cinnamon sugar over the glaze and garnish with pecan halves for that elegant bakery look at home.

Make Ahead and Storage

Storing Leftovers

Cover your Brown Sugar Pecan Bundt Cake tightly with plastic wrap or place it in an airtight container at room temperature. It stays wonderfully moist and flavorful for up to three days—perfect for enjoying a piece (or two) with your morning coffee or afternoon tea.

Freezing

If you want to bake in advance, this cake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to three months. Thaw overnight at room temperature or in the fridge before glazing for the best texture and flavor.

Reheating

Warm leftover cake slices gently in the microwave for 15-20 seconds or in a low oven wrapped in foil to revive the soft crumb and enhance the buttery notes. If you have leftover glaze, drizzle some freshly made warm glaze over your reheated slice to bring it back to life like new.

FAQs

Can I use a regular cake pan instead of a bundt pan?

Yes, you can bake this cake in a 9×13-inch pan or two 8-inch round pans. Keep an eye on baking time as it might be shorter—start checking for doneness around 35 minutes.

Why does the recipe call for both baking powder and baking soda?

The combination helps achieve a perfect rise and texture—baking powder gives lift while baking soda reacts with the sour cream for tenderness and browning.

Can I substitute sour cream with something else?

Absolutely! Plain Greek yogurt works wonderfully as a substitute, adding similar moisture and tanginess without altering the texture.

Is it necessary to toast the pecans?

Toasting pecans is highly recommended because it intensifies their nuttiness and adds a lovely crunch that complements the cake’s softness.

How thick should I make the brown butter glaze?

The glaze should be pourable but thick enough to drip slowly down the sides. Adjust with heavy cream a little at a time to reach this consistency—it should coat the back of a spoon.

Final Thoughts

The Brown Sugar Pecan Bundt Cake is truly one of those recipes that feels like a warm hug in dessert form. Rich, nutty, and perfectly sweet, it’s a guaranteed crowd-pleaser that you’ll come back to again and again. Whether it’s for a holiday celebration or a simple weekend treat, I wholeheartedly encourage you to make this cake—it might just become your new favorite.