Praline Bundt Cake is a soft brown sugar bundt cake topped with pourable praline frosting. It’s as delicious as you think it might be. Maybe even more!
Some desserts don’t really need a huge introduction, or a lot of descriptive words to entice you. I feel like the pictures of this cake are more than enough.
And honestly there aren’t really words good enough to describe it’s perfection. I mean, don’t you get bored of hearing SOFTEST! FLUFFIEST! FAVORITEST!? I kinda do.
I know I am equally guilty of this. My life is walking exclamation point, and I need you to be as enthused about things as I perpetually am.
But today I’m taking the less is more approach. Less persuading and more confidence that you will know the next logical step.
Yes. Make the cake.
I’ve been all about my bundt pan lately, although we definitely have a love/hate relationship…more on that in a minute.
The batter is really easy. Just spread it evenly into a well greased bundt pan…
Look how gorgeous it will be when it’s done.
So here’s where we come into the hate part of the bundt equation. I took the lazy route when I was baking this cake and used a baking spray on my pan. Yes, the one with the flour in it. For some reason they never work for me. Not sure if it’s my pan or what…
But as you can see my cake stuck a little to the pan. Typically I always use shortening to grease the pan and dust it lightly with flour, but I got lazy.
Luckily, I knew I was going to be icing this baby so I didn’t worry too much.
And the icing is super easy. Just chop up some pecans and mix them in a quick brown sugar icing.
I’m telling you there isn’t much not to love here.
The cake, the icing…just all of it.
I feel like it would be in your best interest to get to the kitchen asap and get this made!
Praline Bundt Cake
- Yield: serves 12 1x
- 1 1/2 cups butter (3 sticks)
- 2 cups light brown sugar
- 1 cup granulated sugar
- 5 eggs
- 2 teaspoons vanilla
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 cups all purpose flour
- 1 cup milk
- 1 cup light brown sugar
- 5 tablespoons butter
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 3/4 cup chopped pecans
- Preheat oven to 325°F. Coat a 12 cup bundt pan heavily with nonstick spray. Alternately you can grease the pan with shortening and lightly dust with flour. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars together until light and fluffy on medium speed. Add in the eggs, vanilla, salt, and baking powder and mix until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in 1 cup of the flour and 1/2 cup milk. Mix for 20 seconds and add in 1 more cup of flour and the remaining 1/2 cup of milk and mix for 20 seconds and finally add in the last cup of flour. Mix for 30 seconds until combined, scraping the sides of the bowl as necessary.
- Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 15-20 minutes and then invert the pan onto a cake plate.
- In a medium sauce pot over medium heat whisk together the brown sugar, butter, and milk. Bring the mixture to a boil and boil for 1 minute. Remove the pot from the heat and whisk in the vanilla and powdered sugar until there are no lumps.
- Allow the icing to cool for 5 – 10 minutes to thicken slightly and then stir in the chopped pecans.
- Pour the icing on top of the cake evenly.
- Allow the icing to set and serve.
You can pour the icing onto a warm or cooled cake. Note that the icing will melt the warmer the cake is, which means more icing will pool at the bottom and in the middle of the cake. So I recommend pouring it on when the cake is mostly cooled.
Also, I used Candied Pecans when I photographed this recipe, as it was what I had on-hand. But I have often used regular pecans or even toasted pecans when making this recipe.
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47 comments on “Praline Bundt Cake”
I actually mix this recipe with a praline topping from another recipe, but this cake recipe is perfect.
I made this cake last year for Christmas and now I’m making it again for Thanksgiving. Thank you for the recipe
Do I pack the brown sugar or just spoon it into the measuring cup? Thanks
Everyone raved about this cake at our Thanksgiving dinner. It is so moist and delicious! Thank you for sharing your recipe!
I made this cake just now for Thanksgiving, should I store at room temp or refrigerator?
Room temperature airtight will be fine!
Way too sweet for my taste and the amount of butter makes it extremely heavy. The icing was also very sweet I didn’t dare to put a full cup of powdered sugar just 1/4 and it turned out very sweet and thick. After setting on the cake it was very hard and breaking when cut. Defiantly on the look for upgrated lighter version.
Most scratch pound/bundt cakes call for a lot of butter..it seems you may have overcooked it, or may not have mixed something quite right. Try making it again with 2 sticks and see if you’d like it better. That could be your lighter version. Along with less sugar.
Is vanilla the same as vanilla Extract?