Pecan Pie Bundt Cake

5 from 1 vote

This Pecan Pie Bundt Cake will be one of the easiest cakes ever to come out of your kitchen! It's a showstopping dessert with a moist vanilla cake and a pecan topping that's totally irresistible!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American, Creole

Keyword: box mix, bundt cake, cake, pecan pie, pecans

Servings: servings

Calories: 449kcal

Author: MaryAnn Dwyer

Ingredients

Pecan Topping

1/2 cup (one stick) unsalted butter, melted
1/2 cup light brown sugar, packed
1/4 cup light corn syrup
1 cup chopped pecans
1/4 tsp. salt

Cake

1 box Betty Crocker Super Moist Vanilla Cake Mix
1/2 cup vegetable oil
3 large eggs
3 Tbsp. sour cream
1 cup water

Instructions

Preheat oven to 350 degrees. Spray a 12-cup bundt pan generously with non-stick cooking spray. Set aside.

Pecan Topping

In a medium bowl, combine melted butter, brown sugar, corn syrup and salt. Mix until the sugar is almost dissolved. Add the pecans until well combined. Pour the mixture evenly into the prepared pan. Set aside.

Cake Batter

In a large bowl, whisk together cake mix, eggs, vegetable oil, water and sour cream until no lumps remain. Gently pour the cake batter over the top of the pecan topping.
Bake for 40-45 minutes (mine took 40 minutes) or until a toothpick inserted into the center of the cake comes out clean.
Remove the pan from the oven onto a cooling rack for 10 minutes and then invert the pan onto a cake platter. Bang on the top of the bundt to help release the cake and topping. If any of the topping sticks just remove with a fork and place where needed.
Serve warm with fresh whipped cream, if desired.

Notes

You will need to use a 12-cup bundt pan for this recipe.

Make sure to spray your bundt pan generously with non-stick cooking spray so you have no problem releasing the cake or the topping. If any of the topping does stick you can just remove from the pan with a fork and place where needed on the top of the cake.

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