Pecan Pie Bundt Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist cinnamon bundt cake with pecan pie filling swirled throughout and topped with a nutty pecan topping. Rich and showstopping, it's a classic choice for Thanksgiving and holiday celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter (softened)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 3/4 cup milk (I used skim)
- 2 large eggs
- 1/2 cup light corn syrup
- 1/2 cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 4 Tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1 1/2 cups Chopped Pecans
- 1/2 cup thick caramel sauce or ice cream topping
- 1 cup homemade whipped cream
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 164mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 146mg
- Calcium
- 48mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.