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Classic Pecan Pie Bundt Cake Recipe

This Pecan Pie Bundt Cake is a simple, showstopping dessert: a moist vanilla cake with a rich, sticky pecan topping that tastes like pecan pie. It’s quick to assemble and perfect for gatherings or holiday meals.

A bundt cake topped with pecans on a white platter

Isn’t it a beauty? I made this Pecan Pie Bundt Cake for a New Year’s Eve party and it was an instant hit—guests kept asking for the recipe. The cake feels fancy, but it’s surprisingly easy to make.

Overhead photo of a pecan topped bundt cake on a white platter

I often turn to a boxed cake mix when time is tight. Using a good-quality mix gives consistently moist results and lets you produce a dessert that looks like it took hours to make. This recipe pairs that convenient cake base with a buttery, brown-sugar pecan topping that caramelizes during baking to create a delightful contrast of textures.

Overhead photo of ingredients for a bundt cake on a white marble background

Pecan Pie Bundt Cake Ingredients

  • For the pecan topping:
    • 1/2 cup (1 stick) unsalted butter, melted
    • 1/2 cup light brown sugar, packed
    • 1/4 cup light corn syrup
    • 1 cup chopped pecans
    • 1/4 teaspoon salt
  • For the cake:
    • 1 box Betty Crocker Super Moist Vanilla Cake Mix
    • 1/2 cup vegetable oil
    • 3 large eggs
    • 3 tablespoons sour cream
    • 1 cup water

Overhead photo of ingredients for a pecan pie topping for a bundt cake on a white marble background

How to Make this Pecan Pie Bundt Cake

This cake is assembled in layers so the pecan topping bakes into a glossy, pie-like coating on top of the finished bundt. Follow these straightforward steps for best results:

  1. Preheat the oven to 350°F (175°C). Generously spray a 12-cup bundt pan with non-stick cooking spray.
  2. Make the pecan topping: In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, and salt until the sugar is almost dissolved. Stir in the chopped pecans, then pour the mixture evenly into the bottom of the prepared bundt pan.
  3. Prepare the cake batter: In a large bowl, whisk the cake mix, vegetable oil, eggs, sour cream, and water until smooth and lump-free. Gently pour the batter over the pecan topping in the pan, smoothing the top as needed.
  4. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Baking time can vary slightly by oven; mine took 40 minutes.
  5. Remove the pan to a cooling rack and let the cake rest for about 10 minutes. Carefully invert the cake onto a serving platter. Tap the bundt pan a few times to help release the cake and topping. If any pecans remain stuck in the pan, transfer them to the top of the cake with a fork.
  6. Serve warm or at room temperature. Fresh whipped cream is a lovely accompaniment.

Diptich of a prebaked bundt cake and a baked bundt cake

This recipe yields a rich dessert with the flavor of pecan pie and the tender crumb of a boxed vanilla cake. It’s ideal for holiday tables, potlucks, or any time you want an impressive cake without a lot of fuss.

A slice of a pecan topped cake on a white plate with a fork

A Few Cook’s Notes

  • Use a 12-cup bundt pan to ensure the cake bakes evenly without overflowing.
  • Spray the pan generously with non-stick cooking spray so the sticky topping releases cleanly. If bits of topping stick, gently remove them with a fork and arrange them on top of the cake.
  • The cake is best served the day it’s made, but it will keep covered at room temperature for a day or two.

Overhead photo of a bundt cake on a white platter.

Recipe

Pecan Pie Bundt Cake

Servings: 10 | Prep time: 10 mins | Cook time: 40–45 mins | Total time: about 50 mins

Ingredients

  • 1/2 cup (one stick) unsalted butter, melted
  • 1/2 cup light brown sugar, packed
  • 1/4 cup light corn syrup
  • 1 cup chopped pecans
  • 1/4 tsp salt
  • 1 box Betty Crocker Super Moist Vanilla Cake Mix
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 3 Tbsp sour cream
  • 1 cup water

Instructions

  1. Preheat oven to 350°F. Spray a 12-cup bundt pan generously with non-stick cooking spray.
  2. In a medium bowl, mix melted butter, brown sugar, corn syrup, and salt until the sugar is nearly dissolved. Stir in the pecans and pour into the prepared pan.
  3. In a large bowl, whisk together cake mix, oil, eggs, sour cream, and water until smooth. Pour over the pecan mixture in the pan.
  4. Bake 40–45 minutes or until a toothpick inserted into the center comes out clean.
  5. Cool on a rack for 10 minutes, then invert onto a platter. Tap the pan to release the cake; reposition any stuck pecans with a fork.
  6. Serve warm or at room temperature, with whipped cream if desired.

More Delicious Bundt Cake Ideas

  • Easy Twinkie Bundt Cake
  • Brown Sugar Bundt Cake with Caramel Glaze
  • Chocolate Orange Bundt Cake

Recipe adapted from 100K Recipes.