Southern Praline Bundt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist bundt cake studded with crunchy pecans and topped with a buttery, sweet praline icing. Rich and tender with a delightful nutty crunch. A showstopping dessert for gatherings or special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1/2 cup solid vegetable shortening
- 3 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 5 large eggs
- 1 cup buttermilk
- 1 cup coarsley chopped toasted pecans
- 8 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup whole milk or half-and-half
- 1 1/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped toasted pecans
- whole pecans for garnish (optional)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 99mg
- Total sugar
- 52g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 163mg
- Calcium
- 56mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 99MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.