Indulge in the rich, caramelized flavors of the South with this Praline Bundt Cake—a moist, pecan-studded masterpiece drenched in a luscious brown sugar icing. Perfect for holidays, special occasions, or anytime you crave a decadent, show-stopping dessert!
Why You’ll Love This Recipe
✅ Ultra-moist texture – Thanks to buttermilk & brown sugar.
✅ Toasted pecans in every bite – For crunch and depth.
✅ Gorgeous presentation – Bundt cakes are naturally elegant.
✅ Make-ahead friendly – Tastes even better the next day!
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- ½ cup vegetable shortening (for tenderness)
- 3 cups packed light brown sugar
- 2 tsp vanilla extract
- 5 large eggs, room temp
- 1 cup buttermilk
- 1 cup chopped toasted pecans
For the Praline Icing:
- 8 tbsp unsalted butter
- 1 cup packed light brown sugar
- ¼ cup whole milk or half-and-half
- 1¼ cups powdered sugar
- 1 tsp vanilla extract
- ½ cup chopped toasted pecans
- Whole pecans for garnish (optional)
Step-by-Step Instructions
1. Prep the Pan & Oven
- Preheat oven to 325°F (163°C).
- Generously grease a 15-cup Bundt pan with baking spray or shortening + flour.
2. Make the Cake Batter
- Whisk together flour, baking powder, and salt in a bowl.
- In a stand mixer, cream butter, shortening, brown sugar, and vanilla until fluffy (~5 mins).
- Add eggs one at a time, mixing well after each.
- Alternate adding dry ingredients and buttermilk (start/end with flour).
- Fold in toasted pecans.
3. Bake & Cool
- Pour batter into prepared pan and bake 50–60 mins (toothpick test).
- Cool in pan 10 mins, then invert onto a rack to cool completely.
4. Make the Praline Icing
- In a saucepan, melt butter, brown sugar, and milk. Bring to a gentle boil for 1 minute.
- Remove from heat; whisk in powdered sugar and vanilla until smooth.
- Stir in pecans and let thicken slightly (~5 mins).
5. Glaze & Serve
- Drizzle warm icing over cooled cake.
- Garnish with whole pecans if desired.
FAQs (Frequently Asked Questions)
1. Can I omit the shortening?
✅ Yes, but replace it with extra butter (1:1 ratio). Texture will be denser.
2. How to prevent sticking?
- Grease every crevice of the Bundt pan.
- Let cake cool 10 mins before inverting.
3. Can I use a different nut?
✅ Walnuts or almonds work, but pecans are classic for praline flavor.
4. How long does it keep?
- Room temp: 3 days (covered).
- Fridge: Up to 1 week (bring to room temp before serving).
5. Can I freeze this cake?
✅ Yes! Freeze un-iced for up to 3 months. Thaw and add icing fresh.
Nutritional Info (Per Slice)
| Calories | 569 kcal |
| Carbs | 75g |
| Protein | 6g |
| Fat | 28g |
Pro Tips for Success
🔹 Toast pecans first – Enhances nutty flavor.
🔹 Room temp ingredients – Ensures even mixing.
🔹 Don’t overmix batter – Prevents toughness.
Serving Suggestions
- Holiday dessert – Pair with bourbon-spiked coffee.
- Brunch showstopper – Serve with whipped cream.
- Gift idea – Wrap in cellophane with a ribbon.
Final Thoughts
This Praline Bundt Cake is a Southern treasure—rich, buttery, and loaded with caramel-pecan goodness. Whether you’re entertaining or treating yourself, it’s guaranteed to impress!
What’s your favorite Bundt cake flavor? Share below! 👇💬
Happy baking! 🎉🍰
