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Yield: 12 servings

Praline Pecan Bundt Cake

Praline Pecan Bundt Cake

Praline Pecan Bundt Cake is loaded with a generous amount of pralines and covered with a thick, rich, and super sweet caramel icing. And of course, garnished with sugar-coated (praline) pecans for a pretty finish and an added layer of sweetened crunchiness.

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • 1 cup praline sugared pecans, chopped
  • 1 cup butter, softened
  • 1 (8 oz.) package cream cheese, softened
  • 1 (a6 oz.) package dark brown sugar
  • 4 jumbo eggs
  • 1 16-oz. bag of light brown sugar
  • 2 tsps. vanilla extract
  • 2-1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 (8 oz.) container sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup butter
  • 2 cups firmly packed light brown sugar
  • 1/2 cup milk or heavy cream
  • 2 tsp. vanilla extract
  • 2 - 3 cups powdered sugar, depending on the thickness desired

Sugared Praline Pecans:

  • You can find these already prepared in the fresh nut section of your grocer's produce department. Or you can prepare them with this recipe:
  • 2 Tbsp. salted butter
  • 3 cups pecan halves
  • ⅓ cup light brown sugar
  • ½ tsp. cinnamon
  • 1 tsp. salt
  • ¼ cup water
  • 1 tsp. vanilla

Instructions

  1. Beat butter and cream cheese at medium speed with an electric mixer until creamy.
  2. Gradually add brown sugar, beating until well blended.
  3. Add eggs, 1 at a time, beating just until blended after each addition.
  4. Sift together 2-1/2 cups flour and next 3 ingredients.
  5. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition.
  6. Stir in praline sugared pecans and vanilla extract.
  7. Spoon batter into a greased and floured 12-cup Bundt pan.
  8. Bake at 325° F for 1 hour and 35 minutes or until a long wooden pick inserted in center comes out clean.
  9. Cool cake in pan on a wire rack for 15 minutes; remove from pan to wire rack, and let cool 30 minutes.

Prepare Praline Icing:

  1. In a heavy, medium-sized sauce pan, bring the first 3 ingredients to a boil over medium heat, whisking constantly.
  2. Boil for 1 minute.
  3. Remove the saucepan from the heat and whisk in the powdered sugar and vanilla until smooth.
  4. Stir gently for 3 - 5 minutes or until the icing mixture begins to thicken slightly.
  5. If too runny for your preference, add more powdered sugar.
  6. If too thick for your preference, add more milk/cream.
  7. Drizzle icing over cake IMMEDIATELY WHILE WARM.
  8. Decorate top of cake with Sugared Pecans.
  9. ENJOY!!!!

For the Sugared Praline Pecans:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large skillet, melt the butter over medium heat.  Add the pecans and stir continuously for 3 minutes, to lightly toast the pecans.
  3. Add in the brown sugar, and stir for 2 more minutes to melt the brown sugar.
  4. Stir in the cinnamon and salt, and then add the water.
  5. Cook, stirring continuously until the water is dissolved for 2 minutes.
  6. Add the vanilla and stir to coat the pecans.
  7. Remove from the heat and spread the pecans evenly on the lined baking sheet.
  8. Bake for 5 - 7 minutes, until the pecans are fragrant and lightly crisp.
  9. Remove from the oven and allow the pecans to cool completely while on the baking sheet.

Notes

Adapted from Southern Living