Introducing the ultimate fall dessert: Maple Pecan Bundt Cake. Dreamy vanilla cake is baked right on top of a buttery maple-pecan topping, then flipped so all that sticky, nutty goodness soaks into every slice. Yum!
If you're looking for an impressive and totally indulgent dessert for the holidays, look no further than this Maple Pecan Bundt Cake! The combination of the light and fluffy vanilla cake, topped with a sticky sweet maple-pecan topping, is simply irresistible. With its warm, nutty flavor and crispy texture, this delightful cake is sure to be a crowd-pleaser.
And the best part about this decadent fall dessert is that it's surprisingly easy to make. With just a handful of simple ingredients and a few simple steps, anyone can make this delicious showstopper. The only hard part is waiting for the cake to cool down before you dig in - the aroma of buttery pecans cooked to perfection will make your mouth water!
Key Ingredients & Substitutions
- Pure maple syrup. This is where most of the flavor comes from, so use the real stuff (like this organic Grade A maple syrup), not pancake syrup. Pancake syrup is mostly corn syrup with maple flavoring and won't give you the same deep, caramel-like topping.
- Pecans. Roughly chopped raw pecan halves give you big, crunchy bites in the topping. Walnuts or hazelnuts work in a pinch.
- Light brown sugar. It melts with the butter and maple syrup into a glossy, sticky glaze. Dark brown sugar works too and gives an even more molasses-forward flavor.
- Unsalted butter. You'll use it in both the cake and the topping. If you only have salted butter, skip the added salt in the batter.
- Heavy cream. The cream stands in for the milk you'd see in most cake recipes and is what makes this crumb so soft and tender. Whole milk will work in a pinch, but the cake will be a little less rich.
- Eggs. Three large eggs, at room temperature, give the cake its structure and lift.
- All-purpose flour and baking powder. Scoop and level the flour rather than packing it into the cup, or the cake can turn out dry and dense.
Helpful Tips
Use room temperature butter and eggs for best results when making the cake batter. It will mix more easily and the texture of the cake will be better. If you forgot to take the butter out ahead of time, microwave it in 10-second bursts just until it's soft, not melted.
Stir the topping constantly. When making the pecan topping, be sure to stir constantly over medium-low heat to prevent the mixture from burning. Take it off the heat as soon as the sugar has dissolved; you're not trying to make hard caramel.
Grease the bundt pan well. You can either use a cake release spray or grease the pan with shortening, to help keep your cake from sticking. If you use shortening, it helps to sprinkle a light coating of flour over top of the shortening as well. It also helps to use a nonstick pan, like this Nordic Ware 10-cup bundt pan!
Cover the pecans completely. The batter is thick, so drop it over the topping in heaping spoonfuls and then gently spread it out. Covering all of the pecans keeps the topping from bubbling up the sides and scorching.
Let the bundt cake cool for about 5 minutes in the pan before attempting to invert it onto a plate or serving dish. It will be easier to handle and less likely to break apart, but the topping is still warm enough to release from the pan. If a few pecans stick, just scrape them out and press them back onto the cake.
Variations
- Make it a pumpkin cake. If you'd like a more fall-themed cake, add a couple tablespoons of pumpkin puree for a delicious twist! Or go all in with our One-Bowl Pumpkin Cake.
- Add spices. Add 1 teaspoon of ground cinnamon and a dash of nutmeg to the cake batter before baking to give it a hint of spice.
- Use brown sugar. Swap out the white sugar in the cake batter for light brown sugar for a more caramel-like flavor.
- Swap the nuts. Use hazelnuts or walnuts instead of the pecans for an equally nutty twist.
- Make it almond cake. For an added flavor dimension, add 1 teaspoon of almond extract to the cake batter.
- Add more toppings! Drizzle the cake with melted white chocolate or caramel sauce, fold a little chopped dark chocolate into the batter, or sprinkle demerara sugar over the batter before baking for a crunchy, sugary crust.
Serving Ideas
This Maple Pecan Bundt Cake is best served warm with a scoop of your favorite ice cream. Vanilla, butter pecan, or cinnamon ice cream all melt beautifully into the maple topping. You can also top it with a dollop of rich crème fraîche or softly whipped cream and a sprinkle of chopped toasted pecans for an extra special presentation.
Because it's baked in a bundt pan and looks so pretty on a cake stand, it's a natural centerpiece for Thanksgiving, Friendsgiving, or a holiday brunch. Serve it with hot coffee, chai, or a pot of mulled sparkling apple cider, and set it out next to a lighter fruit dessert like chai poached pears with cinnamon whipped cream so everyone has options.
But hurry - this lovely cake always disappears quickly at our house!
Storing & Freezing
Store any leftover cake in the fridge, tightly wrapped or in an airtight container. It will keep for 3 to 5 days. Let the cake warm to room temperature before serving, or warm individual slices in the microwave for 10 to 15 seconds to soften the maple-pecan topping again.
This cake also freezes well. Let it cool completely, then wrap whole cake or individual slices tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature or rewarm slices briefly in the microwave or in a 300°F oven for about 10 minutes before serving.
More Sweet Treats
If you love this Maple Pecan Bundt Cake, be sure to check out these other delicious ideas:
- Lemon Blueberry Bundt Cake
- Banana Bundt Cake
- Apple Spice Cake
- 35+ Fall Dessert Ideas
- 30 Minute Pecan Bread
📖 Recipe
Equipment
- Medium Sized Bowl
- Wooden Spoon or Rubber Spatula
Ingredients
For the vanilla cake:
- ¾ cup white sugar
- 3 eggs, large, at room temperature
- 12 tablespoons unsalted butter, (1 ½ sticks), softened
- 2 cups all-purpose flour, scooped and leveled
- ¼ teaspoon kosher salt
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1 ¼ teaspoons baking powder
For the pecan topping:
- 8 tablespoons unsalted butter, (1 stick)
- ⅓ cup maple syrup
- ¾ cup light brown sugar, packed
- ¾ cup pecans, roughly chopped
Instructions
- Preheat the oven to 340°F (170°C).
- Grease a 10- to 12-cup bundt pan well with nonstick baking spray or cake release (or with shortening dusted lightly with flour).
- Make the topping: add the brown sugar, 8 tablespoons of butter, and maple syrup to a saucepan over medium-low heat.
- Stir constantly until the butter melts and the sugar dissolves, 3 to 4 minutes.
- Remove from the heat, stir in the chopped pecans, and set aside.
- Make the cake: place the 1 ½ sticks of butter in a large microwave-safe bowl and microwave in 10-second bursts just until softened (not melted).
- Add the white sugar and vanilla and whisk until well combined and lighter in color, 2 to 3 minutes.
- Add the eggs and whisk until smooth.
- In a medium bowl, combine the flour, baking powder, and salt, then add half of it to the butter mixture.
- Add half of the heavy cream and whisk together.
- Add the remaining flour mixture and the remaining cream.
- Mix just until combined. Switch to a rubber spatula if the batter gets too thick to whisk.
- The batter will be very thick; that's normal.
- Pour the pecan mixture into the bottom of the prepared bundt pan and spread it evenly.
- Spoon the cake batter over the pecans in heaping spoonfuls, then gently spread it so the topping is completely covered.
- Bake for about 60 minutes, until golden and a toothpick inserted into the cake comes out clean.
- Remove from the oven and let the cake stand in the pan for 5 minutes.
- Place a large plate or serving dish over the opening of the bundt pan, carefully invert it, and lift off the pan. Scrape any pecans left in the pan back onto the cake. Serve warm.
Something to say? Leave a comment.