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Praline Bundt Cake

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.

This Praline Bundt Cake is EVERYTHING! It's a soft brown sugar cake topped with ridiculous Praline icing.

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

Praline Bundt Cake Batter

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.

Chopped Pecans

I mean…

Pouring the Praline Icing on the most DELICIOUS Praline Bundt Cake!
I’m telling you there isn’t much not to love here.

This Praline Bundt Cake is EVERYTHING! It's a soft brown sugar cake topped with ridiculous Praline icing.

The cake, the icing…just all of it.

This Praline Bundt Cake is EVERYTHING! It's a soft brown sugar cake topped with ridiculous Praline icing.
I feel like it would be in your best interest to get to the kitchen asap and get this made!

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Praline Bundt Cake

  • Author: Cookies & Cups
  • 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



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Allow the cake to cool in the pan for 15-20 minutes and then invert the pan onto a cake plate.


  1. 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.
  2. Allow the icing to cool for 5 – 10 minutes to thicken slightly and then stir in the chopped pecans.
  3. Pour the icing on top of the cake evenly.
  4. 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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For more fantastic Bundt Cake Recipes try:

Cinnamon Roll Pound Cake

Kentucky Butter Cake

Apple Cake with Browned Butter Frosting

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43 comments on “Praline Bundt Cake”

  1. Me again…I do want to add that I baked it as indicated in the Bundt pan at 325 for one hour. Checked it …batter still gooey. Baked for another 20 minutes…checked …batter still wet ….baked for another 20 minutes….perfect. So my cake took 1 hour and 40 minutes. Not sure if it’s because of the high humidity or if weather is a factor but just thought I’d pass that along.

  2. Trina J Dyson

    I absolutely love this cake, I’m from New Orleans and I must know, did you use evaporated or homogenized milk in this recipe?

  3. This cake is absolutely amazing!! I followed your recipe to the T☺️ I wish I could post a picture!!

  4. Well, unfortunately, trying to get the lumps out of the powdered sugar once it was poured into the hot liquid ended up cooling the mixture off so much that I ended up with hardened pralines on top of the cake!!! LOL! I actually think next time I will sift my powdered sugar so I don’t have to whisk so long that is cools off again. But, the cake crumbs I got out of the bundt pan were delicious! So, I think the cake will still be a hit!!! Down here in South Louisiana we love our pralines!!!

  5. The only thing I hate is that I haven’t had this recipe for years! If you love pralines- as my family does- you may never make any other kind of cake again. The cake alone is delicious but then with the icing it takes it to a whole ‘nother level!!! I make cakes a lot- no this may actually be the best one I’ve ever made!!

    1. airtight, it should be fine. It might harden up a little bit, but you can reheat it it slightly, and whisk and it will come back to life!

  6. I followed the direction for the icing verbatim. However, my icing did not turn out like yours instead it was more gritty like a glaze.

  7. Plus when I first glanced at your pic, I thought it was a fancy layered Bundt cake! Totally did not register that the cake had stuck to the pan- LOL

  8. any ideas on time and temp if baking in a small square or round cake pan? Like an 8-9 inch layer cake size-

  9. The pecans you have in your picture look like they are sugared. Do you need these or will regular pecans do?

    1. Yes, I think I noted somewhere in the recipe or post that I only had glazed pecans on hand the day I photographed this recipe, but you can absolutely make them with regular, as I do most often 🙂

  10. Hi Shelly. Could you confirm that the amount of milk in the frosting is correct? Mine was extremely runny and would not set at all. I tried adding an extra half cup of powdered sugar, cooling it longer, beating it like old fashioned fudge but it remained very liquid. I’ve poured it over the cooled cake so it will be lovely and moist but it’s nowhere near frosting or praline consistency. Many thanks. Love the blog and cookbook!

    1. Oh my goodness! The amount of milk was DEFINITELY incorrect in the recipe. It is not 1 cup, but supposed to 1/4 cup! I am SO SO sorry about the typo. I am updating the recipe now. Thank you so much for letting me know and I truly hope your cake turned out ok. I guess it was more of a glaze than an icing with that much milk.

      1. Thanks Shelly. Definitely glaze consistency. I made it for a bake sale and it’s being taste tested shortly by my peeps. It smelled heavenly coming out of the oven and I’m sure will have plenty of takers if it doesn’t quite make it to the bake sale table. Thanks so much for your prompt reply and Happy Mother’s Day!

        1. I’m so so so glad this discussion was here! I made the frosting and thought I had done something wrong! I was just about to remake it and try to time the boiling part better or something to try to make it come out better when I thought to see if there were any “tips” from someone that already made it and found this! Problem solved! Second batch of frosting (with correct amount of milk) came out perfectly! Looks delish!!

  11. ColleenB.~Texas

    Oh, yummy. That looks really, Really good. For my household tho, I have to leave of the nuts .I must say; I hate using the non=stick cooking spray junk.
    I make my own non-sticky solution which I use when I bake. You can mix up as much or as Little as you like as long as you use equal amounts…….of flour, solid vegetable shortening (Crisco) and vegetable oil. Combine all the ingredients and whip till nice and smooth and creamy like.
    Store in covered container; glass jar, empty frosting container, etc. and keep stored in the refrigerator.
    When baking time rolls around, using a pasty brush, coat your baking pan, giving it a very good coating and I guarantee your baked cakes, etc. will come out without sticking to the pan. Been using this stuff for years.
    Thanks for the bundt cake recipe

    1. I use this mixture every time I bake. Coleen is exactly right. Your cakes will come out of your pans looking great every time. And this cake is to die for!!!

  12. Ummm, love that crust! To me the best part of a pound cake is that crusty top. Hence, I bake them in a tube pan so I can see it!

  13. Kloe\'s Kitchen

    Yummm….I do believe that this cake is more then I think it is. Can’t wait to try this!!!

    1. I made this cake last nite for my family (for my birthday). It was completely fantastic, and a new favorite! The cake was fantastic without the icing, but why do that, the icing is to die for!

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