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cinnamon pecan bundt cake

Cinnamon Pecan Bundt Cake

Buttery bundt cake with a ribbon of brown sugar, cinnamon, and pecans in the middle.
Prep Time 15 mins
Cook Time 1 hr
cooling time 1 hr 15 mins
Total Time 2 hrs 30 mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 376 kcal

Equipment

  • 9-10 cup bundt pan
  • Stand Mixer with paddle attachment
  • 2 mixing bowls: one small, one medium (in addition to the stand mixer bowl)

Ingredients
  

  • baking spray with flour or use oil or shortening with flour
  • cup butter salted
  • 2 cups sugar granulated
  • 4 large eggs
  • 2 cups all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 6 oz sour cream
  • 3 tsp vanilla extract divided
  • 1 cup chopped pecans toasted
  • ½ cup brown sugar packed
  • 1 tbsp ground cinnamon
  • cups confectioners sugar
  • 3 tbsp cream or whole milk

Instructions
 

Make the Cake

  • Preheat oven to 325°F. Coat your bundt pan with baking spray (or use oil or shortening and follow with a dusting of flour).
  • Using a stand mixer with the paddle attachment, beat the butter on medium speed until creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  • Keep using medium speed and gradually add the granulated sugar. Beat until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl as needed.
  • Continue beating as you add the eggs, one at a time. Combine thoroughly.
  • In a medium bowl, whisk together the flour, salt, and baking soda.
  • Set mixer to low speed. Add half the flour mixture to the butter. Then add the sour cream, continuing to mix on low speed, followed by the remainder of the flour mixture.
  • Beat in 2 tsp vanilla.
  • Pour half of the batter into the prepared pan.
  • In a small bowl, mix together the brown sugar, cinnamon, and pecans. Reserve about ¼ of the mix to top the cake. Sprinkle the remaining ¾ evenly over the batter in the pan.
  • Spoon remaining batter over the pecan mixture. Carefully spread into an even layer. Top with remaining sugar pecan mixture.
  • Bake in the preheated oven about 60-75 minutes. Test with a wooden pick (should come out clean when done).
  • Cool in pan on a wire rack for about 15 minutes. Remove from pan and finish cooling on the wire rack for at least an hour.

Make the Glaze Topping

  • In a medium bowl, whisk together the confectioners sugar, cream, and remaining one tsp of vanilla until smooth. Add a little extra cream, if needed, to make a smooth consistency.
  • Spoon glaze over the cooled cake.

Notes

Bundt Pan Size Guide

This recipe works well with a 9 or 10-inch bundt cake pan. If your pan is larger, perhaps 14 or 16-inch, just increase each ingredient measure by one-third (1/3). You may use this recipe to make single-serving mini bundt cakes, too. Just reduce the baking time accordingly.

Avoid Over-Browning

If the cake is browning too quickly but not yet finished baking, simply use an aluminum foil tent to shield the top. Of course, some prefer a little top crust, but no one loves a burnt top.

No Stand Mixer?

I love my Kitchen-Aid stand mixer and cannot imagine baking without it. But with a little more time and effort, you certainly may use your electric hand mixer with good results.
However, I would not recommend hand mixing this using the traditional spoon approach. While it is possible, getting the fluffy, creamy texture will be challenging, if even possible.

Nutrition

Calories: 376kcalCarbohydrates: 87gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 75mgSodium: 120mgPotassium: 133mgFiber: 2gSugar: 44gVitamin A: 254IUVitamin C: 1mgCalcium: 61mgIron: 2mg
Keyword bundt cake, cake, cinnamon
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