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Pecan Praline Bundt Cake
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4.88 from 8 reviews

Praline Pecan Bundt Cake

This moist 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 Time30 minutes
Cook Time1 hour 35 minutes
Additional Time45 minutes
Total Time2 hours 50 minutes
Course: Cakes
Cuisine: American
Keyword: bundt, bundt cake, dessert, pecan, praline, Southern
Servings: 12 servings
Author: Roz | La Bella Vita Cucina

Ingredients

For the Bundt Cake:

  • 1 cup butter softened
  • 1 8 oz. package cream cheese, softened
  • 1 16- oz. bag of light brown sugar lightly packed down
  • 4 jumbo eggs
  • 2-½ cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 8 oz. container sour cream
  • 1 cup praline sugared pecans chopped (see below)
  • 2 tsp. vanilla extract

For the Praline Icing

  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

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

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

Prepare Praline Icing:

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

For the Sugared Praline Pecans:

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

Notes

Adapted from Southern Living