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Bundt Cake covered with praline sauce on large white serving platter.
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4 from 3 votes

Southern Praline Bundt Cake

Southern Praline Bundt Cake is a moist tender bundt cake with the wonderful crunch of pecans and a buttery, sweet praline icing.
Course Dessert
Cuisine Southern
Keyword bundt cake, pecans
Prep Time 20 minutes
Cook Time 50 minutes
Servings 18
Calories 569kcal


  • 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

Praline Icing

  • 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.


Calories: 569kcal