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| Ⓒ Provided by Satori Design For Living |
This caramel pecan bundt cake is a holiday dessert your family and friends will love. Totally scrumptious and easier to make than it looks!
If you saw my Christmas home tour earlier this week, then you likely spotted this caramel pecan bundt cake. Yes, I made it but cheated a bit by using a boxed cake mix.
I know, I know, so not like me. I tend to bake everything from scratch. Remember the mini gingerbread cakelets I made as a Christmas dessert a few years back. So cute and tasty. They were a big hit, so I was inspired to bake something similar this time around.
But sometimes a person is pressed for time and needs a speed pass when it comes to making desserts over the holiday season (or other busy times of the year). Plus, there are so many cake mix options now (including gluten-free), that homemade isn’t the only way to go. (I remember as a kid picking out the confetti or strawberry cake mix at the grocery store for my birthday. I’m sure my mom was just thrilled ha ha.)
Besides, the delicious caramel glaze makes up for any of the cake’s shortcomings. I have to send a shout out to my mom for this one. There weren’t many birthday cakes growing up that weren’t topped with this yummy glaze in a thicker icing form. Just add a bit more powdered sugar if you want to use it to ice a regular cake (so delicious with chocolate).
And combined with the toasted pecans for a bit of crunch, it’s heaven on a plate!
Around here, we like our cake warmed up a bit so the caramel gets ooey-gooey. Pair that with a scoop of ice cream and this dessert will leave you feeling totally satisfied. Enjoy!
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| Ⓒ Provided by Satori Design For Living |
Ingredients
For the Cake
- 1 box white cake mix (or your favorite homemade recipe)
- For the Caramel Glaze
- ½ cup butter
- 1 cup brown sugar (lightly packed)
- ¼ cup milk or half and half
- 1½ cups powdered sugar
Topping
- 1 cup chopped pecans (lightly toasted)
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| Ⓒ Provided by Satori Design For Living |
Instructions
For the Cake
- Bake the boxed/packaged cake mix according to the instructions using a fluted cake pan (or follow your own favorite homemade recipe for white bundt cake). Be sure to grease your pan thoroughly so it doesn't stick.
- Invert onto plate or cakestand and allow to cool completely.
For the Caramel Glaze
- Add butter and brown sugar to a medium saucepan over low heat. Bring to a boil for 2 minutes, stirring occasionally.
- Whisk in milk (or half and half) and bring to a boil stirring constantly. Remove from heat and allow to cool for about 15 minutes.
- Stir in powdered sugar and mix thoroughly so there aren't any lumps. Transfer to a pourable container.
- In a back and forth motion over the top of the cake, drizzle glaze all around (turning the plate as you go). It should drip down the sides slowly (if it's dripping too quickly, the glaze is likely too warm).
Topping
- Quickly sprinkle top of cake with toasted pecans before the glaze sets. Allow to cool.
Recipe Notes
- For salted caramel glaze, use salted butter. I prefer this version over unsalted butter.
- Before glazing the cake, slide strips of parchment paper or waxed paper under the outside edge of the cake. That way it's easy to clean up the excess glaze by simply removing the paper after the cake has set up.
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| Ⓒ Provided by Satori Design For Living |
