Pecan Pie Bundt

If you’ve been waiting for the ultimate Thanksgiving dessert recipe – here it is. This Bundt cake is warm, gooey, and drenched in caramel. But most importantly, it’s a pie disguised as a cake. This recipe should be an essential to everyone’s Thanksgiving table.

I’ve made this Bundt two years in a row and I don’t think I’ll be stopping anytime soon. I’m not ashamed to say that Thanksgiving is absolutely my favorite holiday just because of the food. It’s the one day a year when family is all together sitting in front of an array of the best comfort foods. Count me in.

I moved just a few weeks ago and actually requested (more so informed) that my family celebrate the holiday before I leave. My goal this year is to see how many thanksgiving dinners I can attend. So far I’m at two and we haven’t even reached the holiday yet. I’d say I’m working at a good pace. (If you care to read a little bit about my move and see some delicious brunch food, check out my visit to Charleston.)

 

But back to the dessert. You know I love a good Bundt cake. They’re so easy and moist and honestly perfect for any occasion. Throw something normal in a Bundt pan like banana bread or even breakfast and it is automatically fancier and tastier.

I specifically use a smaller pan for this cake because of two things: the design of this specific pan and the little pockets of caramel it captures, and the fact that it leaves me some extra batter to bake off and eat fresh out of the oven. I highly advise this method. If you’re in the market for a Bundt pan, the metal pans work wonders but can sometimes break the bank. Check out amazon or your local craft store for some cheaper, silicon molds.

You’ll notice there is a caramel recipe following the cake. I have to be honest, caramel is one of those things I don’t particularly enjoy and therefore hate making. It also doesn’t help that I’m terrible at it (so look out for a caramel post in the future because I need to step up my game). Soooo I cheat a little and buy my caramel right from the store. Feel free to take this route.

I stumbled upon this recipe from Bake From Scratch and wouldn’t change a thing. Give it a look and make everyone’s tummies a little extra happy this thanksgiving.

Remember – Stay Hungry


Print Recipe
Pecan Pie Bundt Cake
Prep Time 30 minutes
Cook Time 1 hour
Servings
10 cup bundt
Ingredients
Prep Time 30 minutes
Cook Time 1 hour
Servings
10 cup bundt
Ingredients
Instructions
  1. Preheat oven to 325°F.
  2. For cake: Grease a 10-cup Bundt pan with shortening. Sprinkle pecans in pan, and swirl pan to coat. Leave remaining pecans in bottom of pan.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, whisk together flour and baking powder. In a small bowl, stir together corn syrup and buttermilk. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan.
  5. Bake until a wooden pick inserted near center comes out with a few moist crumbs, about 1 hour. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool for 30 minutes.
  6. For drizzle: In a small saucepan, bring brown sugar, butter, half-and-half, and salt to a boil. Remove from heat, and slowly drizzle over warm cake.
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