Southern Pecan Praline Bundt Cake
A rich, moist butter pecan praline bundt cake packed with toasted pecans and finished with a thick, candy-like praline icing that sets up beautifully.
Servings: 16 servings
Ingredients
Cake
- 3 cups (423g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (227g) salted butter softened
- ½ cup vegetable or canola oil
- 3 cups (600g) packed brown sugar
- 2 teaspoon pure vanilla extract
- 5 large eggs
- 1 cup buttermilk room temperature
- 1 cup coarsely chopped pecans toasted
Praline Icing
- ½ cup (113g) salted butter cut into pieces
- 1 cup (200g) light brown sugar
- ¼ cup whole milk
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- 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 post, you might want to use some of the batter to make about 3-4 cupcakes or the pan could overflow and your baking time will need to be increased by about 10 minutes.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.3 cups (423g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In a large bowl, beat the butter, shortening, brown sugar, and vanilla on medium-high speed using the paddle attachment for 3 to 5 minutes or until light and fluffy.1 cup (227g) salted butter, ½ cup vegetable or canola oil, 3 cups (600g) packed brown sugar, 2 teaspoon pure vanilla extract
- Add the eggs one at a time, mixing well between each addition, until combined. Stop to scrape the bottom and sides of the bowl.5 large eggs
- Add the flour mixture alternately with the buttermilk, about 1/2 of each at a time, mixing on low speed between each addition just until combined. Stir in the pecans by hand.1 cup buttermilk, 1 cup coarsely chopped pecans
- Spoon the batter into the prepared pan. Bake for 50 to 60 minutes, or until a cake tested inserted into the center of the cake comes out clean with just a few crumbs clinging to it.
- Remove the cake from the oven and let it cool on a wire rack for 10 minutes. Invert the cake onto the rack to cool completely.
- Meanwhile, make the praline icing by combining butter, brown sugar, and milk in a medium saucepan over medium-high heat. Bring to a boil, whisking constantly. Boil for 1 minute while stirring constantly, then remove from the heat and whisk in the powdered sugar and vanilla. Keep stirring for about 5 minutes until the icing is smooth and has thickened.½ cup (113g) salted butter, 1 cup (200g) light brown sugar, ¼ cup whole milk, 1 cup powdered sugar, 1 teaspoon pure vanilla extract
- Drizzle the icing over the cooled cake. Decorate with whole or chopped pecans. The frosting will harden and set to a fudgy praline texture when it cools.
Notes
Storage & Make Ahead
- Store: Keep the iced cake in an airtight container at room temperature for up to 3 days.
- Freeze: Freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw overnight in the fridge and add fresh praline icing before serving.
- Make Ahead: Bake the cake up to 2 days ahead and wrap well. Prepare the icing the day you serve for the best texture.
Nutrition
Calories: 552kcal | Carbohydrates: 81g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 289mg | Potassium: 175mg | Fiber: 1g | Sugar: 62g | Vitamin A: 641IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 2mg
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