Pecan Bundt Cake

Pecan Pie Bundt sliced on black plate

Have the best parts of pecan pie in this Pecan Bundt Cake! It’s as seasonally perfect as a pecan pie, but without the added hassle of making a crust. We love it for breakfast with a cup of coffee.

5.0 from 4 reviews
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Pecan Bundt Cake
 
Makes 1 (10-cup) Bundt cake
Ingredients
  • Cake:
  • 2 tablespoons (28 grams) all-vegetable shortening
  • 1 cup (113 grams) finely chopped pecans
  • 1 cup (227 grams) unsalted butter, softened
  • 1¾ cups (350 grams) granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 2¼ cups (281 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ¾ cup dark corn syrup
  • ½ cup whole buttermilk
  • Drizzle:
  • ½ cup (110 grams) firmly packed light brown sugar
  • ¼ cup (57 grams) unsalted butter
  • 2 tablespoons half-and-half
  • Pinch kosher salt
Instructions
  1. Preheat oven to 325°F.
  2. For cake: Grease a 10-cup Bundt pan with shortening. Sprinkle pecans in pan, and swirl pan to coat. Leave remaining pecans in bottom of pan.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, whisk together flour and baking powder. In a small bowl, stir together corn syrup and buttermilk. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan.
  5. Bake until a wooden pick inserted near center comes out with a few moist crumbs, about 1 hour. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool for 30 minutes.
  6. For drizzle: In a small saucepan, bring brown sugar, butter, half-and-half, and salt to a boil. Remove from heat, and slowly drizzle over warm cake.

 

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29 COMMENTS

    • Hi, we wouldn’t suggest using maple syrup in the place of dark corn syrup because it is a lot more thin than dark corn syrup. You would have to reduce the maple syrup to make it thicker before substituting it.

      • Just as a note – NOT if it is made right. I grew up on a farm on the border of VT and NY. 40 gallons to the gallon – not so much anymore, its thinner because they don’t do enough reduction, because they can’t get the value of it if they do.

  4. I thought I had dark corn syrup, but only 1/3 cup. Too late to run to the store last night, so I used sorghum for the rest of the amount, and that worked just fine. All was good except one area stuck to the pan. At least with the yummy drizzle, I could secure the loose piece and all looks well!

  12. Thank you for the recipe! This is a super yummy and moist cake.
    I used brown rice syrup in place of the dark corn syrup, I didn’t have. After I coated the pan with the finely, coated pecans, I let the rest fall to the bottom and those bake into the cake, making it immensely tasty with the glaze. 🙂

  13. Absolutely wonderful cake! Light, not too overly sweet and delicious. So happy it came out exceeding all expectations. Very happy I shelled out on getting the corn syrup from Amazon cause often for me when I start to substitute ingredients things go wrong. Thank you for a great recipe!

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