Imagine a dessert that combines the rich, buttery essence of Southern baking with the irresistible allure of salted caramel - a cake so decadent it'll make your taste buds dance with joy! This praline bundt cake isn't just a dessert; it's a culinary experience that transforms an ordinary afternoon into a celebration of flavor and texture. Get ready to impress your friends and family with a show-stopping treat that looks professional but is surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Southern
Serves: 12 servings
Ingredients
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 4 eggs
- 1 cup buttermilk
- 1 cup salted caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, combine the yellow cake mix, chopped pecans, and brown sugar. Mix these dry ingredients thoroughly to ensure even distribution.
- In a separate bowl, melt the unsalted butter. Add the eggs one at a time, beating well after each addition. Pour in the buttermilk and mix until the wet ingredients are completely combined.
- Gradually add the wet ingredients to the dry ingredient mixture, stirring until just combined. Be careful not to overmix, as this can result in a dense cake.
- Pour the batter into the prepared bundt pan, using a spatula to spread it evenly and tap the pan on the counter to remove any air bubbles.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes it easier to remove from the pan.
- Carefully invert the cake onto a wire cooling rack. Gently tap the bottom of the pan to release the cake if it doesn't come out immediately.
- Once the cake has cooled completely, drizzle the salted caramel sauce generously over the top, allowing it to cascade down the sides of the bundt cake.
- For best flavor, let the cake sit for 30 minutes after drizzling with caramel to allow the sauce to slightly set and infuse into the cake.
- Slice and serve at room temperature. For an extra indulgent touch, serve with a scoop of vanilla ice cream or additional warm salted caramel sauce on the side.
Tips
- • Always grease your bundt pan meticulously to ensure a flawless cake release • Use room temperature eggs and buttermilk for smoother batter integration • Don't overmix the batter - subtle lumps are your friend for a tender crumb • Let the cake cool completely before drizzling caramel to prevent immediate absorption • For extra moisture, brush the cake with a little extra caramel while it's still warm • Store the cake at room temperature, covered, for up to 3 days for maximum freshness • Pro trick: Toast the pecans briefly before adding to enhance their nutty flavor
Nutrition Facts
Calories: 333kcal
Carbohydrates: g
Protein: g
Fat: 22g
Saturated Fat: g
Cholesterol: mg
