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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!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
45
minutes
minutes
Servings
10
Calories
821
kcal
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 1/2 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:
821
kcal
|
Carbohydrates:
108
g
|
Protein:
7
g
|
Fat:
41
g
|
Saturated Fat:
21
g
|
Cholesterol:
180
mg
|
Sodium:
370
mg
|
Potassium:
190
mg
|
Fiber:
1
g
|
Sugar:
86
g
|
Vitamin A:
1115
IU
|
Vitamin C:
0.2
mg
|
Calcium:
86
mg
|
Iron:
2.2
mg