Pecan Pie Bundt Cake

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.

Pecan Pie Bundt Cake with pecan pie filling swirled within and topped with caramel.

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!

As part of my partnership with Fisher Nuts, I enjoy creating new recipes for your pleasure…but also for my family’s enjoyment.

What goes better on Thanksgiving than a pecan pie dessert? 

In the past, using Fisher Nuts Pecans, 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!

One of the things I love about using Fisher Nuts is their incredible flavor straight out the bag. No need for toasting them for this cake recipe.

Don’t forget to serve up this Pecan Pie Bundt Cake with some homemade whipped cream and a drizzle of caramel sauce!

How to Make Pecan Pie Bundt Cake

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.

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 Fisher Nuts 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.

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.

How to serve Pecan Pie Bundt Cake

To serve this delicious 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.

Can you Freeze Pecan Pie Cake

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).

Fresh cake can be stored for up to 4 days, covered, at room temperature.

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.

Why Fisher Nuts?

I don’t do very many sponsored posts around here, but when I do, it’s always with products that I use and love already. 

I have always used Fisher Nuts in my baking for years, even before I became an ambassador with them over 7 years ago!

I love the flavor and texture of Fisher Nuts. They are fresh right out of the bag, for snacking or baking. And the resealable bags keep them even fresher, longer.

Fisher Nuts are fresh right out of their shells, are preservative free, non-GMO, and gluten free. Clearly a great choice for sharing with family and friends!

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.

MORE FISHER NUTS RECIPES:

 

 

Yield: 16 servings

Pecan Pie Bundt Cake

Pecan Pie Bundt Cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

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.

Ingredients

For the cake:

  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup unsalted butter, softened
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 3/4 cup milk (I used skim)

For the filling

  • 2 large eggs
  • 1/2 cup light corn syrup
  • 1/2 cup light brown sugar, packed
  • 1 tsp vanilla extract
  • 4 Tbsp unsalted butter
  • 1/4 tsp kosher salt
  • 1 1/2 cups Fisher Nuts Chopped Pecans

For the topping

Instructions

  1. 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 Fisher Nuts chopped pecans. Set aside.
  2. For the cake, grease and flour a 12-cup bundt pan and set aside. Preheat oven to 350 degrees F.
  3. 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.
  4. 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.
  5. Bake for 50-55 minutes, until lightly browned. 
  6. Cool in pan 5 minutes, then invert onto cake plate.
  7. When mostly cool (but still slightly warm), spoon remaining pecan pie filling over the top.
  8. To serve, drizzle caramel sauce right before serving and add a dollop of fresh whipped cream. ENJOY.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 476 Total Fat: 27g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 96mg Sodium: 294mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 2g Sugar: 35g Sugar Alcohols: 0g Protein: 8g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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.

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

2 comments on “Pecan Pie Bundt Cake”

  1. Anonymous

    Thx for your delicious recipes..

  2. Sara Smith

    I have a recipe for no sugar add pecan pie / cake.

Leave a Reply

Your email address will not be published.