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

4.09 from 91 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

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Comments

  1. 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!!

    1. Did you cover it with the aluminum foil I’ve made a lot of pound cakes but I never covered it with aluminum foil before

    1. Be sure the cake is cooled before frosting it, and also make sure the glaze isn’t too runny. Add less milk if you need to.

  2. 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.

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

    1. Do you have any pudding mixes at all? Even vanilla? You could also look up a recipe for a homemade pudding mix.

    2. I’ve used powder custard before, but you need to add quite a bit of sugar to match the sweetness in pudding. Though with the cake it may be just fine without extra sugar 🙂 96g in a small box of pudding.

  4. 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.

  5. 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?

    1. I’ve not tried subbing the self rising flour for all purpose flour in this recipe. Did you use large eggs? Full fat sour cream? Only 14 ounces of milk? Did it just need to bake longer? This is a very moist cake! Also, just use the dry pudding mix. Don’t prepare the pudding before adding it to the cake. That’s all I can think of right now!

  6. 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.

  7. 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.

    1. I’d just let it finish baking if you already have it in the oven. It may finish cooking?? But it will probably take longer. 🙁

  8. 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

    1. Silicone pans are the best!!! No you wouldn’t have to grease or butter the pan. Your cake should lift out of the pan perfectly. I use a silicone cookie sheet, and my cookies are removed easily from the pan.

  9. 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?

    1. I’d leave off the sweetened condensed milk. You could probably reduce each type of sugar by at least 1/4 cup to start

  10. 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?

    1. It’s just because it is in the oven for so long. You can try it without, but it may get too brown on top.

  11. 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.

  12. 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..❤

  13. 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?

  14. 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**

    1. It’s a flavor extract you can buy at the store. You find it by the vanilla in the baking aisle.

  15. 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.

    1. Hi there! We’ve made this recipe as it is written and didn’t have a problem with it falling.It is a very sweet, moist cake. But ours didn’t fall. Not sure what to tell you!

    2. Just made it….mine did the same….so disappointed…I have never covered a bundt cake with aluminum foil….but I did because that’s what the recipe said to do….is that why?

  16. 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.’

  17. 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!

  18. 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?

    1. It is for just 1 serving (if the cake is cut in 10 pieces). You definitely saved some calories not doing the poke and pour step. 🙂

  19. 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?

      1. Yes its very strange. I’m using the same eggs and everything. I made it Wednesday night it ran out the middle of the hole in the bundt pan.

      2. I have no idea why that would be. Sorry!! Maybe only try a partial amount of the batter next time. You could bake the extra in a small pan.

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