Butter Pecan Bundt Cake Marry Me Cake
Indulge in the rich, nutty goodness of this Butter Pecan Bundt Cake, affectionately dubbed the "Marry Me Cake" for its irresistible charm. Perfectly moist and buttery, this cake is studded with toasted pecans and infused with a hint of vanilla, making each bite a heavenly experience. Topped with a luscious brown sugar glaze and garnished with a sprinkle of chopped pecans, it’s the ultimate showstopper for any dessert table. Whether you’re celebrating a special occasion or simply craving a decadent treat, this Bundt cake is as impressive as it is easy to make. With its golden crust and melt-in-your-mouth texture, prepare to wow your guests—or snag their hearts—one slice at a time!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 1 cup Brown sugar
- 4 Large eggs
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 1.5 teaspoons Pure vanilla extract
- 1 cup Pecans, chopped
- 0.5 cup Unsalted butter (for glaze)
- 0.5 cup Brown sugar (for glaze)
- 0.25 cup Heavy cream (for glaze)
- 0.5 cup Chopped pecans (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan and set it aside.
In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with milk. Start and finish with the dry ingredients. Mix just until combined.
Stir in the vanilla extract and chopped pecans.
Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
To make the glaze, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and cook until dissolved, about 2 minutes.
Add the heavy cream and bring the mixture to a gentle simmer. Cook for another 2 minutes, stirring constantly.
Remove the glaze from heat and let it cool slightly before drizzling over the cooled Bundt cake.
Sprinkle chopped pecans over the glaze for garnish.
Let the glaze set for 10-15 minutes before serving. Slice and enjoy your Butter Pecan Bundt Cake Marry Me Cake!
Nutrition Facts
Calories |
7351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.9 g | 469% | |
| Saturated Fat | 153.0 g | 765% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1362 mg | 454% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 978.7 g | 356% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 675.6 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 888 mg | 68% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2146 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
