This toasted pecan bundt cake is the kind of dessert that feels like a special occasion even on a regular Tuesday. A tender, buttery crumb loaded with toasted pecans and finished with a nutty brown butter glaze makes it impossible to resist.

It’s simpler than it looks, with a straightforward batter that comes together in one bowl and a bundt pan that does all the decorating for you. Once you set it on the table, expect the first slice to disappear fast.

Why This Pecan Bundt Cake Stays in the Rotation

I’ve made my share of bundt cakes that came out dry or stuck to the pan. This one solves both problems. Sour cream keeps the crumb tender for days, and a generous butter-and-flour prep on the pan lets the cake release cleanly every time.

The toasted pecans are the star, but the brown butter glaze is what makes people ask for the recipe. It’s salty-sweet, slightly caramelized, and it soaks into the cake just enough to give each bite a little crunch and a lot of flavor.

Ingredients

2 cups (250g) all-purpose flour: spooned and leveled for accuracy
1 tsp baking powder:
1/2 tsp baking soda:
3/4 tsp fine sea salt:
3/4 cup (1 1/2 sticks) unsalted butter, softened:
1 cup (200g) granulated sugar:
1/2 cup (100g) packed light brown sugar:
3 large eggs, at room temperature:
2 tsp vanilla extract:
1 cup (240g) full-fat sour cream:
1 1/2 cups (150g) pecans, toasted and roughly chopped:
4 tbsp unsalted butter, for the glaze:
1 cup (120g) powdered sugar:
2 tbsp heavy cream or whole milk:
pinch of salt:
1/2 tsp vanilla extract:

Variations / Substitutions

Swap half the pecans for walnuts: the walnuts bring a slightly earthier note that works beautifully with the brown butter.
Use all brown sugar: if you want a deeper, more molasses-forward flavor, replace the granulated sugar with an extra 1 cup brown sugar and reduce the packed amount to 1/4 cup.
No sour cream?: full-fat Greek yogurt does the job just as well, though the tang is a touch sharper.
Dairy-free: a thick plant-based yogurt and a butter alternative can work, but you may lose some richness in the crumb.
Skip browning the butter: you can use melted butter straight into the glaze, but you’ll miss the toasty, nutty layer that makes this cake special.

If you love bundts, try my classic Vanilla Bean Bundt next.

How to Make Toasted Pecan Bundt Cake with Brown Butter Glaze

Step 1: Toast the Pecans

Spread the 1 1/2 cups (150g) pecans in a single layer on a small baking sheet. Toast in a 350°F (175°C) oven for 6 to 8 minutes, shaking once halfway, until they smell nutty and are a shade darker. Let them cool completely, then roughly chop.

Toasting deepens the pecan flavor and keeps them crunchy inside the cake. If you skip it, the nuts will soften and taste bland against the sweet batter.

Step 2: Cream the Butter and Sugar

In a medium bowl, whisk together the 2 cups (250g) flour, 1 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp salt. Set aside. In a large bowl, beat 3/4 cup softened butter with the 1 cup (200g) granulated sugar and 1/2 cup (100g) brown sugar on medium speed until light and fluffy, about 3 minutes. Stop and scrape the bowl once or twice.

The mixture should look pale and doubled in volume; this step traps air to give the cake its tender crumb. Beat in the 3 eggs one at a time, then the 2 tsp vanilla, mixing until smooth after each addition.

Step 3: Alternate the Dry and Wet

With the mixer on low, add the flour mixture in three additions, alternating with the 1 cup (240g) sour cream, beginning and ending with flour. Mix for 10 to 15 seconds after each addition, just until the flour mostly disappears. Overmixing makes the cake tough.

The batter will be thick and smooth. Using a spatula, gently fold in the cooled chopped pecans until evenly distributed.

Step 4: Bake the Cake

Place a rack in the lower third of the oven and preheat to 350°F (175°C). Thoroughly grease a 10- to 12-cup bundt pan with butter, then dust with flour, tapping out the excess. Scrape the batter into the pan and smooth the top. Bake for 50 to 60 minutes, until a skewer inserted near the center comes out with just a few moist crumbs.

The cake will pull away from the sides slightly and the top will be deep golden. Let it cool in the pan on a rack for 10 minutes, then invert onto the rack to cool completely before glazing.

Step 5: Drizzle with Brown Butter Glaze

While the cake cools, make the glaze. In a small saucepan over medium heat, melt the 4 tbsp butter. Cook, swirling the pan, until the butter turns amber and smells nutty, about 3 to 5 minutes. Remove from the heat immediately to prevent burning. Whisk in the 1 cup (120g) powdered sugar, 2 tbsp cream, a pinch of salt, and 1/2 tsp vanilla until smooth. If it’s too thick, add a little more cream, a half-teaspoon at a time.

Let the glaze cool for 5 minutes so it thickens slightly but is still pourable. Set the cooled cake on a serving plate and use a spoon to drizzle the glaze over the top, letting it drip down the sides. The pecans peeking through and the glossy streaks make it look like you spent hours on it.

A Few Notes for the Best Pecan Bundt Cake

Use a bundt pan with a light-colored finish; dark pans can over-brown the crust before the center bakes through. If yours is dark, lower the oven temperature by 25°F (14°C).
For the cleanest release, butter the pan with a pastry brush to get into every crevice, then dust with flour. Nonstick spray alone can leave a gummy patch.
Start checking for doneness at 50 minutes. A skewer inserted into the thickest part (not the center tube side) should have a few moist crumbs, not wet batter.
The glaze sets quickly, so pour it soon after mixing. If it hardens, rewarm it gently over a bowl of hot water.

Bake times can shift a little depending on your pan. Use these as a guide, but always test with a skewer.

Pan Size / Material	Bake Time
10-cup metal	50-55 minutes
12-cup metal	55-60 minutes
Any dark-coated pan	reduce by 5 minutes

Keeping the Cake Fresh

Leftovers stay moist for up to 3 days at room temperature. Cover the cut side with plastic wrap or keep it under a cake dome. The glaze may soften slightly, but the flavor stays great. A quick 10-second microwave zap per slice revives the warm, just-baked feel. No need to reheat the whole cake.

What to Serve With Pecan Bundt Cake

A scoop of vanilla bean ice cream melts into the warm cake and balances the nutty glaze. A dollop of lightly sweetened whipped cream and some fresh blackberries add a tart note that cuts the richness.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes. Bake and cool the cake, then wrap it unglazed. Store at room temperature for up to a day, and glaze shortly before serving.

Can I skip browning the butter for the glaze?

You can, and the cake will still be good. The glaze just won’t have that deep toasty caramel flavor that makes it memorable.

Can I freeze pecan bundt cake?

Wrap the unglazed, cooled cake tightly in two layers of plastic wrap, then freeze for up to 2 months. Thaw overnight at room temperature and glaze before serving.

Can I use salted butter instead of unsalted?

Yes. Reduce the added salt in the cake to 1/4 tsp and omit the pinch of salt in the glaze, so the final flavor stays balanced.