Delicious, moist cinnamon bundt cake with pecan pie filling and topped with a nutty pecan pie topping! This Pecan Pie Bundt Cake recipe is a holiday show stopper, and the perfect Thanksgiving dessert.
Making cake is so easy, and depending on the need, I’ve got the perfect flavor. This basic 7 Up Pound Cake recipe is always a hit, whether you serve it plain or topped with fruit! Try our pecan pumpkin pie next!
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Thanksgiving Dessert Recipe
Some families stay true to tradition and make the same recipes year after year for the holidays.
Mine isn’t much different. We serve turkey, sweet potato casserole, hashbrowns, etc. We even include pumpkin pie for dessert.
However, I try to add a second dessert to the mix. Something delicious and different that I hope everyone will love!
What goes better on Thanksgiving than a pecan pie dessert?
In the past, I made Pecan Pie Truffles and Pecan Pecan Pie Blondies. Both were delicious hits for the holidays!
Today’s bundt cake recipe ranks in my top favorite holiday desserts. Pecans (and even walnuts) are the perfect addition to any holiday treat. They bring flavor and texture to all your holiday recipes!
Don’t forget to serve up this Pecan Pie Bundt Cake with some homemade whipped cream and a drizzle of caramel sauce!
Prefer chocolate? Our chocolate pecan pie or french silk pie are delicious pairings for the holiday.
Step by Step Instructions
STEP 1. Prepare the pecan pie filling.
In a small saucepan, combine the eggs, corn syrup, brown sugar, vanilla extract, butter, and salt. Over medium heat, stirring constantly, bring mixture to a boil. When it starts a rolling boil, continue to boil for one full minute.
Remove from heat and fold in chopped pecans. Set aside.
STEP 2. Make the cake batter.
Grease and flour a 12-cup bundt pan and set aside. Preheat oven to 350 degrees F.
In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
Beat in softened butter until mixture is crumbly.
Add in eggs, vanilla, cinnamon, and milk and beat JUST until combined.
STEP 3. Assemble the cake.
Pour half of the cake batter into the prepared bundt pan.
Spoon about half of the pecan pie filling over the cake batter. Then fill with the remaining cake batter over the top.
Bake for 50 minutes, until lightly browned.
Cool cake in pan for 5 minutes, then invert onto a cake plate.
While the cake is warm (not hot), spoon remaining pecan pie filling over the top.
Recipe FAQs
Fresh cake can be stored for up to 4 days, covered, at room temperature.
Absolutely. You can freeze the cake whole by wrapping in plastic wrap, then in foil. Or, wrap slices separately in a plastic wrap then slide into a ziploc bag (this is my favorite way to freeze cake).
To serve this delicious pecan pie cake, drizzle thick caramel sauce on right before serving. I like to enjoy this cake warm, so heating up each slice of cake in the microwave for 15 seconds is perfect. Add a dollop of homemade whipped cream to each plate. ENJOY.
More Nutty Recipes
- Coconut Almond Bars
- Strawberry Almond Bars
- Pecan Pie Brownies
- Healthy Chicken Salad
- Nutty Caramel Snack Mix
- Strawberry Cheesecake Napoleons
- Almond Pesto Salmon
- Blueberry Cheesecake
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Pecan Pie Bundt Cake
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¾ cup milk I used skim
For the filling
- 2 large eggs
- ½ cup light corn syrup
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 4 Tablespoons unsalted butter
- ¼ teaspoon kosher salt
- 1 ½ cups Chopped Pecans
For the topping
- ½ cup thick caramel sauce or ice cream topping
- 1 cup homemade whipped cream
Instructions
- In a sauce pan, combine the eggs, corn syrup, brown sugar, vanilla, butter, and salt. Mix over medium heat and bring to a boil. Boil one full minute. Remove from heat and fold in chopped pecans. Set aside.
- For the cake, grease and flour a 12-cup bundt pan and set aside. Preheat oven to 350 degrees F.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla, cinnamon and milk and beat just until combined.
- Pour half of the cake batter in the bundt pan. Spoon about half of the pecan pie filling over the top. Fill with the remaining cake batter.
- Bake for 50-55 minutes, until lightly browned.
- Cool in pan 5 minutes, then invert onto cake plate.
- When mostly cool (but still slightly warm), spoon remaining pecan pie filling over the top.
- To serve, drizzle caramel sauce right before serving and add a dollop of fresh whipped cream. ENJOY.
Notes
- Fresh cake can be stored for up to 4 days, covered, at room temperature.
- You can freeze the cake whole by wrapping in plastic wrap, then in foil. Or, wrap slices separately in a plastic wrap then slide into a ziploc bag (this is my favorite way to freeze cake).
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Nutrition
Delicious, moist cinnamon bundt cake with pecan pie filling and topped with a nutty pecan pie topping! This Pecan Pie Bundt Cake recipe is a holiday show stopper, and the perfect Thanksgiving dessert.
I don’t like corn syrup…. is there something else I could use in place of it?
Can I chop some apples and put in batter?
This is a great little post with some valuable tips. I totally agree. The way you bring passion and engagement into the things you do can really change your outlook on life.
Could you make the cake batter chocolate? Like substituting some of the flour with cocoa?
I have a recipe for no sugar add pecan pie / cake.
Thx for your delicious recipes..