Butter Pecan Bundt Cake Recipe
Butter pecan bundt cake recipe from My Baking Addiction is one of my favorite recipes to make. I have baked this cake numerous times, sometimes following a classic bakery-style version, and other times adding my own touches, like extra pecans or a slightly richer glaze. The butter pecan bundt cake recipe starts with yellow cake mix, sugar, sour cream, eggs, milk, and oil, folded together with chopped pecans for a nutty flavor.
Equipment
- Bundt cake pan (10-inch recommended)
- Mixing bowls
- Electric mixer (or whisk)
- Measuring cups and spoons
- Spatula
- Small bowl for glaze
- Cooling rack
Ingredients
For the Cake:
- ½ cup granulated sugar
- 15.25 oz yellow cake mix Duncan Hines Butter Golden recommended
- 1 cup sour cream
- 4 large eggs
- 1 cup chopped pecans
- ¾ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Glaze:
- 2 cups powdered sugar
- 3 –4 tablespoons milk
- 1 teaspoon butter extract
- Chopped pecans for topping
Instructions
Preheat Oven and Prepare Pan
- Set your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or nonstick spray, then lightly dust it with flour to make sure the cake doesn’t stick.
Mix the Cake Batter
- In a large bowl, combine the cake mix, sugar, sour cream, eggs, oil, milk, and vanilla extract. Use a whisk or an electric mixer on medium speed to blend everything until the mixture is smooth and creamy.
Add Pecans
- Gently fold in the chopped pecans using a spatula, making sure they’re evenly spread throughout the batter.
Bake the Cake
- Pour the batter into the prepared bundt pan. Tap the pan lightly on the counter to release any air bubbles. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
- Take the cake out of the oven and let it cool in the pan for 10–15 minutes. Then carefully invert it onto a cooling rack to cool completely before adding the glaze.
Prepare the Glaze
- In a small bowl, whisk together the powdered sugar, butter extract, and 3–4 tablespoons of milk until smooth. Adjust the milk quantity to reach a pourable consistency.
Glaze and Garnish
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Sprinkle additional chopped pecans on top for garnish. Let the glaze set for a few minutes before slicing and serving.
