Easy Pecan Praline Bundt Cake

5 from 5 votes

Easy Pecan Praline Bundt Cake

Easy Pecan Praline Bundt Cake delivers a melt-in-your-mouth experience with minimal effort, it's a guaranteed to be crowd-pleaser.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Cakes, Dessert, Mardi Gras

Cuisine: American

Servings:

Calories: 531kcal

Author: Susan Ensley

Equipment

12 cup bundt pan
nonstick cooking spray with flour
Large mixing bowl
medium mixing bowl
whisk
Electric hand mixer
Silicone Spatula
large ice cream scoop
small saucepan
half-sheet pan
half-sheet wire rack

Ingredients

For Cake

1 c Unsalted Butter room temperature
8 oz Cream Cheese room temperature
2 c Dark Brown Sugar
4 Large Eggs room temperature
2 teaspoon Vanilla Extract
2 ½ c All-Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Table Salt
1 c Sour Cream room temperature
1 c Pecan Pieces toasted¹

For Praline Icing

1 c Dark Brown Sugar
½ c Unsalted Butter
¼ c Whole Milk
1 teaspoon Vanilla Extract
1 c Powdered Sugar sifted²
Pecan Praline Morsels optional for garnish

Instructions

To Make the Cake

Preheat oven to 325°F. Spray a 12-cup bundt pan with non-stick cooking spray with flour and set aside.
In a medium size bowl place the all-purpose flour, baking powder, baking soda, and table salt. Use a whisk to combine. Set the bowl aside until ready to use.
Place the room temperature unsalted butter and cream cheese in a large bowl, use an electric hand mixer to beat together for about two minutes. Scrape down the sides of the bowl. Then, add dark brown sugar and continue beating with the mixer for about five minutes until light and fluffy.
Scrape down the sides of the bowl. Then, add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl and add the vanilla extract. Beat with the mixer for about a minute until combined.
Add the flour mixture and sour cream alternately. Begin with the flour, about a cup at a time, and end with the sour cream about ⅓ cup at a time, beating well after each addition. Scrape down the sides of the bowl and beat for an additional minute.
Add the toasted pecan pieces and use a large silicone spatula to fold them into the cake batter. Use a large ice cream scoop to transfer the batter to the prepared bundt pan. Then use a small silicone spatula to smooth it into an even layer.
Bake in a 325°F oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and allow it to cool on a wire cooling rack for about 20 minutes. To un-mold, place a wire cooling rack on top of the cake and invert both together. Allow the cake to cool completely to room temperature.

To Make the Praline Icing

Place dark brown sugar, unsalted butter, and whole milk in a small saucepan. Stir constantly and bring to a boil over medium-high heat. Continue stirring the mixture for another minute after comes to a boil.
Remove the pan from the heat and add the vanilla extract and sifted powder sugar. Whisk to combine until the icing is smooth.
Place the wire cooling rack with the cake still on top in a parchment lined half sheet pan. Then, quickly spoon the praline icing over the top of the cooled cake, allowing it to run down the sides. The icing will begin to set very quickly.
Immediately place Pecan Praline Morsels onto the top of the cake for a garnish. Serve additional Pecan Praline Morsels on the side.
Store covered at room temperature for up to three days.
Yield 16 servings

Notes

To toast the pecan pieces, place them on a large rimmed baking sheet and toast in a 350°F oven for about 8 minutes.
Sift the powdered sugar after measuring it, this will help ensure there are no lumps in the icing.
When icing the cake, you should place the wire cooling rack with the cake on top in a parchment lined half sheet pan to catch any praline icing that drips off the cake, the parchment in the bottom will make the clean-up easier.

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