Hey there, sweet tooth lovers!
I’ve got a treat that’s going to blow your mind.
Today, I’m sharing my pecan pie pound cake recipe.
Yup, you heard that right! It’s the best of both worlds—rich, buttery pound cake with those crunchy, sweet pecans.
Perfect for dessert or just a cozy afternoon snack.
Trust me, once you try this, you’ll be hooked! Let’s dive into the goodness!
Ingredient Substitutions
Butter can be replaced with coconut oil or applesauce for a dairy-free option. Coconut oil provides a similar richness, while applesauce reduces fat content. Use a 1:1 ratio for coconut oil, or 3/4 cup applesauce for every 1 cup of butter. Sour cream can be substituted with Greek yogurt or dairy-free yogurt for a tangier flavor and increased protein. Use an equal amount of yogurt as a direct replacement. The butter pecan cake mix can be swapped with a homemade mixture of flour, sugar, baking powder, and chopped pecans for those avoiding processed ingredients. Combine 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, and 1/2 cup chopped pecans to replace the packaged mix. Adjust liquid ingredients as needed to achieve the right batter consistency.
| Preparation Time | 20-30 minutes |
| Cooking Time | 70-75 minutes |
| Total Time | 90-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3600
- Protein: 30-40 g
- Fat: 180-220 g
- Carbohydrates: 400-450 g
Ingredients
- 1/2 cup softened butter
- 1 cup granulated sugar
- 3 eggs
- 1 tablespoon vanilla essence
- 1 cup sour cream
- 1/2 cup milk
- 1 package (15.25 oz) butter pecan cake mix
- 1 cup self-raising flour
- 3/4 cup caramel sauce (+ extra for top)
- 1 cup chopped candied pecans
- 1/2 cup halved candied pecans for decoration
- 1/3 to 1/2 cup caramel sauce for drizzle
Step 1: Prepare the Oven and Bundt Pan
Preheat your oven to 350℉.
Take a 10-inch bundt pan and grease it thoroughly, then sprinkle flour into the pan, making sure to cover all the surfaces.
This will help prevent the cake from sticking.
Set the prepared pan aside for later use.
Step 2: Make the Cake Batter
In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy.
This process helps to incorporate air into the batter, which is essential for a tender cake.
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
Continue to mix while adding the vanilla extract, sour cream, and milk.
Next, add the butter pecan cake mix and additional flour, mixing just until the batter is smooth to avoid overmixing, which can make the cake tough.
Divide the batter evenly into two portions.
Step 3: Flavor the Batter
Take one of the divided portions of batter and stir in ¾ cup of caramel sauce and 1 cup of chopped candied pecans.
This will create a rich and flavorful layer within the cake.
Step 4: Assemble the Cake
Dollop alternate spoonfuls of the plain batter and the caramel-pecan batter into the prepared bundt pan.
Once all the batter is in the pan, gently swirl it with a wooden skewer to create a marbled effect.
Be careful not to over-swirl, as this can blend the batters too much and lose the marbling.
Step 5: Bake the Cake
Place the bundt pan in the preheated oven and bake for about 70-75 minutes.
At around the 35-40 minute mark, check to see if the cake is getting too brown on top.
If needed, cover it with foil and continue baking for the remaining time.
The cake is done when a wooden skewer inserted into the center comes out clean.
Step 6: Cool and Decorate the Cake
Once finished baking, remove the cake from the oven and place the pan on a wire rack.
Let the cake cool in the pan for 10-20 minutes to allow it to firm up.
Invert the pan onto the rack to release the cake and let it cool completely.
Once cooled, transfer the cake to a serving plate, drizzle with more caramel sauce, and scatter additional candied pecans on top for a delightful presentation.
Enjoy your delicious butter pecan bundt cake!
caramel sauce recipe?