Southern Praline Bundt Cake is a moist tender bundt cake with the wonderful crunch of pecans and a buttery, sweet praline icing. This southern cake is sure to be a favorite.
The cake batter is a fairly standard brown sugar pound cake batter with buttermilk added as a liquid. There’s also 1 cup of toasted chopped pecans added to the batter so that you get pecan flavor in both the cake and the icing.
The praline icing is very simple to make. It’s a delightful mixture of butter, brown sugar, milk, powdered sugar, vanilla extract and pecans. That’s what I love about this bundt cake and others. Just regular kitchen staples are turned into a fabulously delicious dessert.
How To Prevent a Bundt Cake From Sticking?
Bundt cakes are easy to make but the biggest risk is having the cake stick to the pan. There are a few ways you can lessen the risk.
- Use a quality nonstick bundt pan.
- Grease the pan well. I have good luck spraying a generous coating of Baker’s Joy baking spray with flour. Others swear by coating the pan with shortening and then lightly dusting with flour.
- Don’t let the cake cool too long in the pan before removing it. You want to cool it some or the cake will fall apart, but try not to leave it in the pan for more than 15 minutes.
Southern Praline Bundt Cake Recipe Tips:
Be sure to use a good quality butter such as Land O Lakes or Challenge.
For the shortening I use Crisco solid shortening.
Be sure to measure the flour correctly. Don’t scoop it with the measuring cup. This method can cause the flour to get packed down and you will end up adding too much flour which will produce a dry cake. Instead, fluff the flour up some with a spoon and then spoon it into the measuring cup. Use the back of a knife to level it off.
Try These Other Amazing Bundt Cake Recipes:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup solid vegetable shortening
- 3 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 5 large eggs
- 1 cup buttermilk
- 1 cup coarsley chopped toasted pecans
- 8 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup whole milk or half-and-half
- 1 1/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped toasted pecans
- whole pecans for garnish, optional
- Preheat oven to 325 degrees and spray a 15-cup Bundt pan with baking spray with flour.Or you can coat the pan with shortening and then dust it with flour.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Using an electric stand mixer with a paddle attachment, beat butter, shortening, brown sugar, and vanilla extract on medium-high speed for 3 to 5 minutes.
- Beat in eggs one at a time, beating until no yellow is visible before adding the next one and stopping several times to scrape down the sides of the bowl.
- With mixer on low, beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions.
- Stir in the pecans.
- Transfer batter to prepared pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes and then invert onto a cake stand or serving plate.
- Make the icing. Place butter, brown sugar, and milk in a medium saucepan. Cut the butter in pieces so it melts faster.
- Bring to a boil and boil for 1 minute stirring constantly.
- Remove from heat and stir in vanilla and confectioners' sugar. Continue to stir until all the lumps are out. This may take a few minutes.
- Stir in pecans. Once icing starts to thicken slightly, slowly pour it over the cake. If it is still too runny, let it cool a little more. But don't let it cool too much or it will be too thick.
- Garnish with pecans if desired.
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Recipe adapted from Delicious Bundt Cakes.
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