Toasted Butter Pecan Bundt Cake

5 from 2 votes

Indulge in the irresistible Toasted Butter Pecan Bundt Cake, where buttery richness meets the delightful crunch of caramelized pecans.

Prep Time30

Cook Time1 30

Total Time2

Course: Cakes, Dessert, Mother's Day

Cuisine: American

Servings:

Calories: 788kcal

Author: Susan Ensley

Preheat oven to 325°F.
Place the cream cheese and unsalted butter in a large bowl and beat together using an electric hand mixer until smooth and creamy.
Then, add the dark brown sugar and beat until light and fluffy, about 4-5 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and butter extract, and beat well.
Next, add the salt and the flour, about a cup at a time, and beat just until combined after each addition.
Then, add one cup of toasted pecan pieces, and fold into the batter using a silicone spatula.
Grease and flour a 15-cup bundt pan. I like to use Baker’s Joy No-Stick Baking Spray with Flour. Then, sprinkle half a cup of the toasted pecan pieces into the bottom of the pan. Add the batter to the pan using a large ice cream scoop, then smooth it out with a silicone spatula.
Bake in a 325°F oven for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and place it on a wire cooling rack. Allow the Bundt Cake to cool in the pan for 30 minutes. Turn the cake out of the pan onto the wire rack and allow it to cool completely before finishing the cake with cream cheese frosting.

Place the cream cheese, unsalted butter, vanilla extract, and butter extract in a large bowl. Then, using an electric hand mixer, beat the ingredients together for 3-4 minutes until light and fluffy.
Add the salt and powdered sugar, about a cup at a time, and beat well after each addition, until all the sugar has been added and the frosting is smooth and creamy.

Place the cooled Bundt Cake on a cardboard cake round or large serving plate. Using a knife or icing spatula, coat the entire outside of the cake with cream cheese frosting.
Then, using your hands, press the toasted pecan pieces into the frosting, making sure to coat the entire outside of the cake.
Leftover Toasted Butter Pecan Bundt Cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to three months.
Yield 16 servings.

To toast pecan pieces, spread them on a half sheet pan and bake in a 350°F oven for 10 minutes.