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

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

4.12 from 100 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

Ingredients
 

  • 1 1/2 cup butter (softened)
  • 1 1/2 cup sugar
  • 1 1/2 cup brown sugar
  • 3 teaspoons butter extract (divided)
  • 1 teaspoon vanilla extract
  • 6 large eggs
  • 3/4 cup sour cream
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 3.4 ounces instant French vanilla pudding (just use the powder...don't make the pudding!)
  • 1 cup chopped pecans
  • 14 ounces sweetened condensed milk

Glaze:

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

Instructions
 

  • 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.

Video

Nutrition

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 Maddie Clark

You might also like

Join the Discussion

Subscribe
Notify of

60 Comments
Most Voted
Newest Oldest
Inline Feedbacks
View all comments

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

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**

It looks delicious and I can’t wait to try it.

5 stars
I’m going to make it because it really looks good and I love sweets.

5 stars
I made this cake absolutely a great recipe. I used and European butter and i forgot the salt. I have 5 orders for Thanksgiving. Love it!!

How do you keep the glaze from running all over the place? Most of mine ended up on my cake plate.

5 stars
Is the pan greased and floured or just greased? The written directions say non-stick spray, but in the video it looks like greased and floured. Just don’t want my cake to stick when I make this scrumptious looking cake.

I live in the UK and can’t find anything like the french vanilla pudding mix, what could i use instead please?

5 stars
Love this cake, and apparently so did my friends. I made it last fall and shared it with my trivia team. Next Sunday we’re going to an out door music venue where bringing your own food, candles and drinks is encouraged …This was the requested dessert.

My cake came out extremely moist (wet). I rechecked my instructions and had followed it to the T. What could have caused this? Also, can self rising flour be substituted for the flour, soda, and salt?

So is it the cake pan that you cover with foil before baking it?

5 stars
I made this cake on Friday and it was extremely good. I love to bake and found this cake to be my best cake yet, I did not use the powered sugar glaze but I did use the sweetened condensed milk and it is just so moist and flavorful. Thank you for sharing this recipe with us.

I am just starting to learn to bake. One of my dearest friends told me of this recipe and I had to try it. I goofed up, I made the pudding before I read the reviews, therefore now I don’t know weather to throw it away and start over, or just let it finish baking.

5 stars
Looks really delicious

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

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?

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?

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.

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..❤

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?