Welcome to the delightful world of butter pecan bundt cake recipe! This recipe combines the rich, buttery flavors we all love with the nutty crunch of toasted pecans, creating a dessert that’s both indulgent and comforting.
Perfect for any occasion, whether it’s a family gathering, holiday celebration, or simply a cozy afternoon treat, this cake is sure to impress.
The addition of instant French vanilla pudding ensures a moist and tender crumb, while the sweet glaze adds the perfect finishing touch.
With straightforward steps and easily accessible ingredients, you’ll find that this cake is not only a joy to make but also a delight to share.
Join me in creating a masterpiece that will leave everyone craving just one more slice.
Why You’ll Love This Recipe?
I love this butter pecan bundt cake recipe for several reasons. First, it beautifully combines the rich, buttery flavor with the delightful crunch of toasted pecans, creating a perfect balance of textures.
The addition of instant French vanilla pudding makes the cake incredibly moist and tender, while the glaze adds a sweet finish that ties everything together.
It’s easy to make and doesn’t require any complicated techniques, making it accessible for bakers of all skill levels.
Plus, it’s versatile enough for any occasion—be it a cozy family gathering or a festive celebration. Every bite feels like a warm hug!
How To Prepare Butter Pecan Bundt Cake Recipe?
Recipe Overview
Prep Time: 30 minutes
Cooking Time: 60 minutes
Course: Dessert
Cuisine: American
Calories: 350
Yield: 10 servings
Equipment Needed:
- Bundt pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients:
- 6.8 ounces instant French vanilla pudding mix (just the powder)
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups sour cream
- 1/2 teaspoon salt
- 2 cups unsalted butter, softened
- 6 teaspoons butter extract (divided)
- 4 cups granulated sugar
- 3 cups brown sugar
- 8 large eggs
- 2 tablespoons vanilla extract
- 2 cups buttermilk
- 2 cups pecans, chopped and toasted
For the Glaze:
- 2 teaspoons butter extract
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. Mix Dry Ingredients: In a bowl, whisk together the pudding mix, flour, baking powder, and salt.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add Eggs and Extracts: Mix in the eggs one at a time, then add the vanilla and 3 teaspoons of butter extract.
5. Combine Ingredients: Gradually add the dry mixture to the butter mixture, alternating with the sour cream and buttermilk, starting and ending with the dry mixture. Stir in the toasted pecans.
6. Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Cool: Allow the cake to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.
8. Make the Glaze: In a bowl, whisk together the powdered sugar, milk, butter extract, and vanilla until smooth.
9. Glaze the Cake: Drizzle the glaze over the cooled cake.
How To Serve Butter Pecan Bundt Cake Recipe
To serve your butter pecan bundt cake recipe, slice it into generous portions and arrange them on a beautiful platter.
For an extra touch, consider dusting the top with powdered sugar or adding a drizzle of caramel sauce for a delightful contrast.
Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its rich flavors.
This butter pecan bundt cake recipe is perfect for gatherings, special occasions, or simply enjoying with a cup of coffee or tea!
Pro Expert Tips For Making
1. To enhance the flavor, toast the pecans in a dry skillet over medium heat for about 5-7 minutes, stirring frequently. This brings out their natural oils and nutty aroma, adding depth to your cake.
2. Make sure your butter, eggs, and sour cream are at room temperature before mixing. This helps create a smoother batter and results in a lighter, fluffier cake.
3. Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
4. Ensure you thoroughly grease and flour the bundt pan to prevent sticking. You can also use a non-stick baking spray for an extra layer of protection.
5. Let the cake cool completely before adding the glaze. This prevents the glaze from melting and running off, ensuring a beautiful presentation.
Storages Information
To store your butter pecan bundt cake recipe, allow it to cool completely before wrapping it in plastic wrap or aluminum foil.
Keep it at room temperature in an airtight container for up to 3 days for optimal freshness. If you want to keep it longer, refrigerate it for up to a week.
For the best taste and texture, let the cake come to room temperature before serving. You can also freeze individual slices in airtight containers for up to 3 months, making it easy to enjoy later!
Conclusion
This Butter Pecan Bundt Cake Recipe is more than just a delightful dessert; it embodies warmth and nostalgia.
Each slice offers a perfect balance of buttery sweetness and crunchy, toasted pecans, creating a harmonious flavor that’s hard to resist.
Its moist texture, thanks to the instant pudding mix, ensures that every bite is indulgent yet comforting.
Ideal for gatherings or quiet afternoons, this cake brings people together, sparking conversations and creating memories.
So, whether it’s a special occasion or just a treat for yourself, this Butter Pecan Bundt Cake Recipe is sure to leave everyone asking for seconds! Enjoy every crumb!
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Butter Pecan Bundt Cake Recipe
Equipment
- Bundt pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
- 6.8 ounces instant French vanilla pudding mix just the powder
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups sour cream
- 1/2 teaspoon salt
- 2 cups unsalted butter softened
- 6 teaspoons butter extract divided
- 4 cups granulated sugar
- 3 cups brown sugar
- 8 large eggs
- 2 tablespoons vanilla extract
- 2 cups buttermilk
- 2 cups pecans chopped and toasted
For the Glaze:
- 2 teaspoons butter extract
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- Mix Dry Ingredients: In a bowl, whisk together the pudding mix, flour, baking powder, and salt.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Extracts: Mix in the eggs one at a time, then add the vanilla and 3 teaspoons of butter extract.
- Combine Ingredients: Gradually add the dry mixture to the butter mixture, alternating with the sour cream and buttermilk, starting and ending with the dry mixture. Stir in the toasted pecans.
- Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.
- Make the Glaze: In a bowl, whisk together the powdered sugar, milk, butter extract, and vanilla until smooth.
- Glaze the Cake: Drizzle the glaze over the cooled cake.