Butter Pecan Bundt Cake starts with a yellow cake mix, is filled with chopped pecans, and is topped with a buttery, sweet glaze full of toasted pecans. Perfect for any occasion and highly addictive!

side view of a butter pecan bundt cake on a white cake plate

Butter Pecan Bundt Cake

You know I love a good bundt cake, but I wanted to combine my love of butter pecan ice cream with my love of cake and this recipe was born.

It is simple, sweet, and full of great, buttery flavor.

To keep it easy, I start with a yellow cake mix and top it with the same glaze I use for my Pistachio Cake. Doctoring up a cake mix allows you to save a couple minutes by starting with a good base.

I do the same in my Strawberry Shortcake Cake and Honey Bun Cake.

slice of cake being lifted fr

Ingredient you’ll need

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • Yellow Cake Mix – A yellow cake mix is the base of this recipe. I personally like Duncan Hines Butter Recipe but use your favorite.
  • Eggs – You’ll need four large eggs.
  • Sour Cream – Adding sour cream to the cake batter makes for a really moist cake.
  • Milk – Again, more moisture for a tender crumb. I used skim milk because that’s what we had on hand, but 2% or whole will also work.
  • Vanilla Extract – Vanilla adds great flavor to any baked good. I know real vanilla extract is pricey but it is so much better than imitation. I buy it in bulk from Sam’s or Costco but you can also make your own.
  • Pecans – You can’t have butter pecan cake without pecans! I like to buy pecan pieces when the store has them, but you can also buy them chopped (larger pieces) or whole & chop them yourself. Size is a personal preference so choose whichever you like.

If you have extra pecans, you should make some bear paw cookies, candied pecans or no bake pecan praline cookies!

overhead shot of ingredients laid out & labeled to make butter pecan cake

Equipment you’ll need

  • Mixing Bowls – These are my favorite mixing bowls. The grippy bottoms help keep them from sliding around while you’re mixing.
  • Hand Mixer – As much as I love my stand mixer, I use my hand mixer way more.
  • Bundt Pan – This recipe calls for a 10″/12 cup bundt pan. I am due for a new one.

How to make Butter Pecan Cake

  1. STEP ONE – PREP THE PAN & OVEN: Bundt cakes can sometimes stick so make sure you grease the pan well with pan release or non-stick spray. Also preheat the oven to 325 degrees.
  2. STEP TWO – MAKE THE BATTER: To a large mixing bowl, add the cake mix, eggs, sour cream, oil, sugar, milk, and vanilla extract. Mix for approximately 2 minutes until combined. Stir in 1 cup of chopped pecans until evenly distributed. Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before flipping.
  3. STEP THREE – TOAST THE PECANS: To a medium skillet, add 1/4 cup of butter and 1 cup of chopped pecans. Cook over medium heat, stirring often, until the pecans are toasted.
  4. STEP FOUR – MAKE THE GLAZE: To a medium mixing bowl, add the powdered sugar, vanilla extract, melted butter. Whisk together until smooth and then pour in the toasted pecans. If glaze is too thick, stream in some water until it reaches the desired consistency.
  5. STEP – ASSEMBLE THE CAKE: Once the cake has fully cooled, flip it over to release from the bundt pan. Place it on a cake stand (or large plate) and pour the glaze over the top. Slice & serve!
collage of overhead shots of the process of mixing cake in a bowl

How many does a bundt cake serve?

Bundt cakes are typically made in a 10″ pan (that holds 12 cups) and serve 12-16 people, depending on how generous you cut your slices.

How long should a bundt cake cool before flipping?

When you remove your cake from the oven, don’t flip it out of the pan right away! Instead, let the cake cool for at least ten minutes in the pan.

closeup shot of butter pecan cake slice on a white plate

How to store it

Store the cake covered at room temperature for up to 4 days.

Can you freeze it?

You can freeze this cake. Wrap it tightly in plastic wrap (either whole or in slices) and then place in a freezer bag. Store in the freezer for up to 3 months.

Need more cake recipes? Try these:

Orange Banana Bundt Cake
Better than Sex Cake
Lemon Bundt Cake
7Up Chocolate Bundt Cake
Sour Cream Chocolate Bundt Cake
Butterscotch Bundt Cake

Click here for my entire collection of cake recipes.

butter pecan cake pin

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side view of a butter pecan bundt cake on a white cake plate
4.72 from 80 votes

Butter Pecan Bundt Cake

Servings: 16 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Butter Pecan Bundt Cake starts with a yellow cake mix, is filled with chopped pecans, and is topped with a buttery, sweet glaze full of toasted pecans. Perfect for any occasion and highly addictive!

Ingredients
 

For the Butter Pecan Cake

  • 15.25 oz yellow cake mix I like Duncan Hines butter golden
  • 4 large eggs
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • ½ cup granulated white sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

For the Glaze

  • ¼ cup butter
  • 1 cup chopped pecans
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • 2 Tablespoons melted butter
  • water if needed

Instructions

To Make the Cake

  • Preheat oven to 325° and liberally grease a 10" bundt pan with butter or non-stick spray. Set aside.
  • To a large mixing bowl, add the cake mix, eggs, sour cream, oil, sugar, milk, and vanilla. Use a hand mixer to beat at medium speed for 2 minutes. Stir in 1 cup chopped pecans until evenly distributed.
  • Pour the cake batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool for at least 10 minutes before flipping.

To Make the Glaze

  • Heat a medium skillet over medium heat and add ¼ cup butter and chopped pecans. Cook until the pecans are toasted, stirring often.
  • In a medium bowl, add the powdered sugar, vanilla, melted butter, and water. Whisk together until smooth. Pour in the toasted pecans and stir to distribute. If too thick, thin with water, 1 Tablespoon at a time, until it reaches your desired consistency.
  • Once cake is cooled, flip it over to a cake plate or stand and pour the glaze evenly over the top.
  • Slice & serve!

Notes

Cake will serve 12-16 depending on how generously slices are cut.
Store the cake at room temperature, covered, for up to 4 days.
Cake can be frozen when wrapped tightly in plastic wrap, placed in a freezer bag, and stored in the freezer for up to 3 months. 

Nutrition

Serving: 1g | Calories: 451kcal | Carbohydrates: 46g | Protein: 4g | Fat: 29g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 266mg | Potassium: 113mg | Fiber: 2g | Sugar: 34g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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4.72 from 80 votes (68 ratings without comment)

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36 Comments

  1. 5 stars
    Very moist and flavorful!
    Made as listed except left the extra pecans out of the glaze, as I had to package the slices individually in bags for an event. Will definitely be making this again.

  2. 5 stars
    Very rich, very moist and very good! Made as directed. Definitely had to add more water in the glaze. Will make again. Thx!

  3. I have a butter recipe cake mix I will most likely use, but I also have a butter pecan cake mix I am thinking on. If you see this message let me know what you think.

  4. Yikes; I only have a small amount of powdered sugar! What else can I put on top? Aubrey just dust the powdered sugar on top?

  5. 5 stars
    I love baking cakes that start with a cake mix with add ons. I did not have sour cream & used plain greek yogurt instead. My family is still talking about this cake i baked iver a month ago. It has become their new favorite.

  6. 5 stars
    This cake is incredible! It is so light and fluffy and the frosting is the perfect sweetness. My Bundt pan has gone MIA so I used a 9×13 pan and baked it for 45 minutes, which was perfect.

  7. 5 stars
    Will make this cake again. Just did it today for Christmas. I used 2 % percent instead of water to thin the icing. Family loved the cake. Great recipe.

  8. Hi Melissa, I’m a baker and thought maybe putting the pecans and butter on bottom, before you pour batter in might work. Thoughts?

    1. My first thought is wondering if it’ll come out cleanly or get stuck…but now I’m curious. I like it distributed throughout but let me know how it turns out if you try!

  9. 5 stars
    I used a cinnamon toast crunch flavored cake mix and it came out sooooooo good!! I bought it on a whim and didn’t know what type of frosting to pair it with but boy am I glad I tried this beautiful glaze with it! My husband says it’s his new favorite cake. It tastes like best coffee cake you’ve ever had. It was super easy and we had all the ingredients on hand. I’ll definitely be adding this to my recipe box. Thanks for sharing with us!

  10. 4 stars
    Flavor is good but the glaze as directed doesn’t look like the photos. Mine came out white and thick. Not buttery and thin with pecans like the photos. Did I miss something?

  11. 5 stars
    Made just as recipe suggest. A total hit! Saving this one to make at our next family gathering 😋😋

  12. 5 stars
    Made this cake for a church luncheon and
    so many people told me how much they enjoyed it and thought the icing was wonderful. Plan on making it again for Easter.