Pecan Pie Bundt Cake
Pecan pie bundt cake is a delightful combination of classic pecan pie flavors with the elegance of bundt cake. It provides a harmonious blend of rich, buttery cake crumbs with the warmth and crunch of pecans.
Servings 12 Slices
Calories 297kcal
Ingredients
For Pecan Batter
- 2 eggs
- 1 tablespoon vanilla extract
- 5 tablespoons corn syrup
- 3 tablespoon butter
- Pinch of salt
- Crushed pecan
For Cake Batter
- 1 cup all-purpose flour
- Half a cup of sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 3 tablespoons Cubed butter
- 3 eggs
- Half a cup of milk
- 1 tablespoon vanilla
- 1 tablespoon cinnamon
Instructions
- Break the eggs and collect them in a saucepan to fill the pecan.
- Add butter, sugar, corn syrup, vanilla, and salt.
- Turn on the heat and boil this mixture by stirring it consistently.
- Make a smooth, silky mixture.
- Take the saucepan off the heat and add the crushed pecans.
- Fold them gently with a spatula.
- Keep it aside to cool until you make the cake batter.
- For the cake batter, mix sifted all-purpose flour and stir in baking soda, baking powder, salt, sugar, and vanilla.
- Make a crumbly mixture by mixing the butter with your hands or food processor.
- Add milk, cinnamon, and eggs to the flour mixture.
- Stir all ingredients until smooth.
- Grease a bundt cake pan.
- Make a layer of cake batter at the bottom.
- Spread the pecan mixture on the cake batter layer. Repeat the process of layering until you finish.
- Place the cake pan into the preheated oven at 350℉ (176.667°C). and Bake for an hour.
- Top with the pecan mixture and drizzle sugar syrup on it.
Nutrition
Serving: 1Slice | Calories: 297kcal | Carbohydrates: 26.1g | Protein: 5.9g | Fat: 20.1g | Saturated Fat: 5.6g | Cholesterol: 94mg | Sodium: 246mg | Potassium: 162mg | Fiber: 2.4g | Sugar: 11.8g | Calcium: 62mg | Iron: 1mg