Butter Pecan Bundt Cake

Two flavors that work well together are key in this Butter Pecan Bundt Cake that will have your screaming praises for more and more!

Butter Pecan Bundt Cake


What makes your mouth water more than butter pecan? Not much right? The flavors combined create a sweet and rich duo that you seriously can’t get enough of, well at least that’s me! So I figured why not create it into a delicious Butter Pecan Bundt Cake!

Now this just isn’t your typical type of bundt cake. It’s also a poke cake too! Yes, you read that right a POKE CAKE!! Say what?!?! Yup, while still hot in the pan this puppy is poked and poured with a sweetened condensed milk and butter extract mixture that gives it a moist and dense texture that literally melts in your mouth.

Butter Pecan Bundt Cake

This cake is super easy to make, it may be a bit over the top on the butter and sugar department but seriously…it’s cake so either way it’s not going to be the healthiest of things anyways. So why not go big or go home right?

Another delicious added feature to this Butter Pecan Bundt Cake is the addition of French vanilla pudding to the batter. You guys…it makes this thing so so so tasty! I absolutely love it. Plus massive, well not massive just maybe normal amounts of butter extract. Yes there is such a thing as butter extract and it is glorious.

Butter Pecan Bundt Cake

Now I’m not going to try to sway you any which way, but this cake needs to be made by you this fall! I mean seriously this is one cake that you HAVE to have at your dessert table, trust me. It serves a ton of people and it’s just perfect for either after dinner or in the morning with a cup of coffee, I mean who doesn’t want that delicious sugar rush at 7 AM? Amiright?

So go and run to the kitchen and whip this Butter Pecan Bundt Cake up SOON! You will be thanking me later!

Butter Pecan Bundt Cake

Butter Pecan Bundt Cake with powdered sugar glaze
Butter Pecan Bundt Cake with powdered sugar glaze

Butter Pecan Bundt Cake

4.16 from 113 votes
Two flavors that work well together are key in this Butter Pecan Bundt Cake that will have your screaming praises for more and more!
Servings 10
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes



  • 2 cup powdered sugar
  • 1 teaspoon butter extract
  • 3-4 tablespoons milk
  • Chopped pecans for topping


  • Preheat oven to 350.
  • Grease with shortening, then dust with flour a 10 cup bundt pan.
  • In bowl cream together your butter, sugars, vanilla and 2 tsp butter extract until light and fluffy.
  • Add in your eggs and mix until combined then add in your sour cream and mix well again.
  • Next, add in your flour, baking soda, salt and pudding and blend until very well combined.
  • Fold in your pecans.
  • Cover with tin foil and bake for 1 ½ hours or until toothpick comes out clean.
  • In bowl mix together your sweetened condensed milk and 1 tsp butter extract.
  • Once cake is done immediately poke holes with skewer and pour your sweetened condensed milk over the top and spread around into holes with spatula.
  • Let sit for about 15 minutes before inverting onto serving plate to cool completely.
  • Once completely cool in bowl mix together your glaze ingredients and pour over the top of your cake and sprinkle with chopped pecans.



Calories: 821kcal | Carbohydrates: 108g | Protein: 7g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 180mg | Sodium: 370mg | Potassium: 190mg | Fiber: 1g | Sugar: 86g | Vitamin A: 1115IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 2.2mg
Course Dessert
Cuisine American
Calories 821

About Julie Clark

We are Julie, Maddie, and Kinslee – a mother and daughter team sharing with you the best cakes to satisfy any need or sweet craving that you may have. Welcome to our family’s kitchen!

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5 stars
My cake turned out great, but I did only use one cup of condensed milk, because of the previous comments. After I had tasted the cake it is a little to sweet, so next time I will cut back on the sugar also. Great Recipe**

4 stars
Do you
cover the cake with foil while baking it.

Can I make this bundt cake as cupcakes?

I’ve made this cake several times. It is amazing. The first time it baked perfectly. The next few times it ran over into the bottom of the oven. I even tried a bigger pan but got the same result. I did nothing different with the ingredients. Any ideas why this is happening?

My daughter just made it for our Thanksgiving dessert and it looks perfect! She did not do the poke and pour step. Is nutrition information for the whole cake or one serving?

5 stars

5 stars
Very delicious cake!! Minds came out great…Thanks for the recipe😍

5 stars
Just finished making this cake for my granddaughter’s cheerleading fundraiser online auction and it came out perfect! I followed the recipe to a T!

5 stars
It’s a winner!! My 16 yr. old grandson adored it. I liked it too and. Will make again. Mind you We are eating it while it is still warm and without icing, and it is the ‘bomb.’

I had the same experience!

I have made two of these and both fell. The cake is delicious but disappointed that it fell.

Something is off with this recipe. Should it be 3 cups of flour? I made it and the cake fell. It was very sticky, indicating excessive sugar. Please check the recipe.

How much butter do I use if I do not use butter extract?

What is butter extract?

Can you eliminate the sweetened condense milk. I’m not that keen on a wet cake inside. Want to know if it would be as good without the milk?

5 stars
I found the recipe easy to follow. I cant wait to cut into it. What a way to break in my new Kitchen Aid mixer. Thanks for a great recipe. I wish I could show you a pic. It came out great..❤

I just made it. Delicious! I have one question though…..my cake did not turn out yellow like the picture. It was a medium brown color. Is this correct? I think this is due to the brown sugar.

This is a great cake and I have bake it several times. But I often wonder what is the purpose of covering the pan with tin foil while baking the cake? Is tin foil required?

My aunt made this cake, its good, but we both agreed its too sweet for our taste buds. What would you recommend reducing the sugar to?

Can a silicon bunt cake pan be use? That’s all I have and would I need to grease and flour it? I have made a lemon sour cream Bundt cake and it didn’t stick