Southern Pecan Praline Bundt Cake

This Pecan Praline Bundt Cake is loaded with toasted pecans stirred right into a rich, moist brown sugar batter and finished with a thick praline icing that sets up with that perfect fudgy, candy-like texture. With all the Southern comfort flavors I love in a bundt cake, it’s buttery, nutty, and just sweet enough that everyone always comes back for a second slice!

An image of a pecan praline bundt cake on a white cake stand.

I’ve made plenty of bundt cakes over the years, and this butter pecan praline bundt cake has quickly become one of our family favorites. It is basically like our wildly popular Southern Pecans Praline turned into a beautiful bundt!

What I really like about this version is the nice contrast between the soft, moist crumb and the crunch from the pecans. That thick praline icing just seals the deal here, it all comes together in a way that feels special without being fussy.

There’s something so satisfying about a good bundt cake – they bake up beautifully and feel right at home on any sweet treat table whether it’s a special holiday or even a potluck!

For more butter pecan and praline inspired recipes, check out my Turtle Bundt Cake, Chocolate Pecan Pralines, and this Butter Pecan Ice Cream.

Why you’ll love this recipe!

It comes together easily with little hands-on time, making it great for beginners or last-minute desserts.
It’s very customizable – adjust the amount of pecans, types of nuts, or even add a pinch of cinnamon if you like a little extra warmth.
Made with simple pantry ingredients, it’s a great recipe to have on hand for cake occasions.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

All-Purpose Flour – No need for cake flour for this recipe.
Baking Powder – Provides the perfect amount of lift.
Salt – Enhances all the flavors and balances the sweetness of the brown sugar.
Salted Butter – Adds rich, buttery flavor and moisture while helping to create a soft, tender texture throughout the cake.
Vegetable Oil – Keeps the crumb extra moist and soft.
Brown Sugar – Brings deep caramel notes and keeps the cake wonderfully moist and flavorful in both the batter and the praline icing.
Pure Vanilla Extract – Rounds out all the flavors with that warm, classic vanilla taste.
Eggs – Bind everything together and contribute to the rich, tender structure of the cake.
Buttermilk – Adds a slight tang and helps create an incredibly moist, soft crumb that stays fresh longer.
Pecans – Toasted, they give a wonderful crunch and nutty flavor in every bite.

Ingredients for a pecan praline bundt cake.

How To Make a Butter Pecan Praline Bundt Cake

Preheat oven. Preheat the oven to 325℉ (163℃). Spray a 12 to 15-cup Bundt pant with baking spray. If using a smaller bundt pan like the 10-cup heritage bundt pan shown in the photos, I recommend using some of the batter to make about 3-4 cupcakes instead of overfilling the pan or your baking time will need to be increased by about 10 minutes.
Prepare dry ingredients. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl and set it aside.
Cream butter and sugar. Beat the salted butter, vegetable oil, brown sugar, and vanilla extract together on medium-high speed for 3 to 5 minutes until light and fluffy.
Add eggs. Add the eggs one at a time, mixing well after each addition and scraping down the bottom and sides of the bowl as needed.

Creamed butter, oil, and brown sugar in a large mixing bowl.

Adding eggs and vanilla to creamed butter and brown sugar in a large mixing bowl.

Alternate dry and wet ingredients. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour.
Mix until combined. Mix on low speed just until combined. Stir in the toasted pecans by hand.

Adding dry ingredients to cake batter alternately with buttermilk.

Adding buttermilk to cake batter alternately with flour.

Put batter in pan. Spoon the batter into the prepared Bundt pan.
Bake the cake. Bake for 50 to 60 minutes until a cake tester inserted into the center comes out clean with just a few moist crumbs attached.

A baked bundt cake in a pan before unmolding.

Cool the cake. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

A bundt cake on a white cake stand before being decorated with a glaze.

Make the praline icing. While the cake cools, combine the butter, light brown sugar, and milk in a medium saucepan over medium-high heat. Bring to a boil while whisking constantly, then keep boiling for 1 minute. Remove from the heat and whisk in the powdered sugar and vanilla extract. Continue stirring for about 5 minutes until the icing thickens and becomes smooth.
Finish the cake. Drizzle the slightly thickened praline icing over the cooled cake. Decorate with additional whole or chopped pecans if desired. The icing will set up with a fudgy, candy-like texture as it cools.

An overhead image of a pecan praline bundt cake.

A slice of bundt cake with pecans on a white dessert plate in front of the rest of the cake on a cake stand.

Recipe FAQ’s

What if my praline icing is too thick or too thin?

If it thickens too much while stirring, warm the saucepan over low heat for just a few seconds while whisking. If it seems too thin, continue stirring off the heat for another minute or two, it will thicken as it cools.

Can I make this in a different pan?

Yes, the batter can be baked in two 9×5-inch loaf pans instead of a Bundt pan. The bake time will be similar, around 50-60 minutes, but start checking it a little earlier.

Tips for Success

I always grease my Bundt pan really well with baking spray that has flour in it or you can use brush the sides with butter and sprinkle some flour on it so the cake releases cleanly with all its pretty details intact.
Room temperature butter, eggs, and buttermilk help the batter come together smoothly and create that soft, moist crumb we’re going for.
Gently tap the filled pan on the counter a couple of times to release any trapped air bubbles so the cake rises evenly.
For such a thick cake, I recommend using a long wooden skewer instead of a toothpick to check for doneness – you want just a few moist crumbs.
Toasting the pecans until fragrant before chopping them really brings out their nutty flavor.