Pecan Bundt Cake

Pecan Pie Bundt sliced on black plate

Have the best parts of pecan pie in this Pecan Bundt Cake! It’s as seasonally perfect as a pecan pie, but without the added hassle of making a crust. We love it for breakfast with a cup of coffee.

5.0 from 4 reviews
Pecan Bundt Cake
Makes 1 (10-cup) Bundt cake
  • Cake:
  • 2 tablespoons (28 grams) all-vegetable shortening
  • 1 cup (113 grams) finely chopped pecans
  • 1 cup (227 grams) unsalted butter, softened
  • 1¾ cups (350 grams) granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 2¼ cups (281 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ¾ cup dark corn syrup
  • ½ cup whole buttermilk
  • Drizzle:
  • ½ cup (110 grams) firmly packed light brown sugar
  • ¼ cup (57 grams) unsalted butter
  • 2 tablespoons half-and-half
  • Pinch kosher salt
  1. Preheat oven to 325°F.
  2. For cake: Grease a 10-cup Bundt pan with shortening. Sprinkle pecans in pan, and swirl pan to coat. Leave remaining pecans in bottom of pan.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, whisk together flour and baking powder. In a small bowl, stir together corn syrup and buttermilk. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan.
  5. Bake until a wooden pick inserted near center comes out with a few moist crumbs, about 1 hour. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool for 30 minutes.
  6. For drizzle: In a small saucepan, bring brown sugar, butter, half-and-half, and salt to a boil. Remove from heat, and slowly drizzle over warm cake.


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    • Hi, yes you can use heavy cream in place of half-and-half in this recipe. However, it will make your drizzle cloudier and thicker.

    • Hi, we wouldn’t suggest using maple syrup in the place of dark corn syrup because it is a lot more thin than dark corn syrup. You would have to reduce the maple syrup to make it thicker before substituting it.

      • Just as a note – NOT if it is made right. I grew up on a farm on the border of VT and NY. 40 gallons to the gallon – not so much anymore, its thinner because they don’t do enough reduction, because they can’t get the value of it if they do.

  1. I thought I had dark corn syrup, but only 1/3 cup. Too late to run to the store last night, so I used sorghum for the rest of the amount, and that worked just fine. All was good except one area stuck to the pan. At least with the yummy drizzle, I could secure the loose piece and all looks well!

    • Hey Janel,

      A proper substitution for the half and half with your available ingredients would be the following: Combine 2/3 cup 2% milk with 1/3 cup heavy cream to create a perfect dupe for half and half. Happy baking!

  2. after cake came out of oven, followed directions
    Cake is very heavy and yuck as far as flavored. I made that comment immediately and it seems it was omitted.

    • Hi Margherita,

      Thank you for reaching out! We are sorry your cake did not come out right. We’d love to help you! Did you use this online recipe or the one in our magazine/cookbook? Thank you!

      • Hi Emmy

        I would like to try the recipe and reading at your comment noticed that there’s a difference between the magazine measurement of all-purpose flour and the website. The magazine has 2 cups and the website 2 1/4 cup. which one its the correct measurement.

        Thanks for your help


  3. This cake was great. Be sure to chop the pecans until they are really fine, because they seem to replace the flour you would normally use to line the pan.

    • Hey Helena,

      If you’re looking for a good substitute for the shortening in this recipe is butter or margarine. Keep in mind we’re using it to grease the pan in order to keep your cake from sticking, so be generous with application!

  4. Thank you for the recipe! This is a super yummy and moist cake.
    I used brown rice syrup in place of the dark corn syrup, I didn’t have. After I coated the pan with the finely, coated pecans, I let the rest fall to the bottom and those bake into the cake, making it immensely tasty with the glaze. 🙂

  5. Absolutely wonderful cake! Light, not too overly sweet and delicious. So happy it came out exceeding all expectations. Very happy I shelled out on getting the corn syrup from Amazon cause often for me when I start to substitute ingredients things go wrong. Thank you for a great recipe!

  6. Hi, I like to bake this cake but I do not know how I can translate the recipe in dutch ingredients.
    Can yoy support me?

    • Hi Heidy,

      Thank you for your question!

      Are there specific ingredients that you’re struggling to find or translate? Please let us know and we can try to help!

      Happy baking!


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