Jennifer Davick
Prep Time
30 Mins
Bake Time
1 Hour 22 Mins
Cool Time
1 Hour
Makes 12 servings

This praline bundt cake gets raves for being moist, flavorful and beautiful! Something about it evokes a feeling of Southern nostalgia.

How to Make It

Step 1

Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool. Reduce oven temperature to 325°.

Step 2

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

Step 3

Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.

Step 4

Bake at 325° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.

Step 5

Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.

Ratings & Reviews

Quick Review

December 08, 2018
 I made the cake and the icing in a tube pan and poured the icing on top. Concerning the icing, I will either let it cool more, or do an ATK (America's Test kitchen) trick and take it off the heat and add the hot ingredients to the powdered sugar in my stand mixer. Then let the icing set for some time and stir before putting on the cake. Everyone raved about the how the icing and cake went with coffee. I think the icing was supposed to be like having pralines on top of the cake. Mine was tended to run over the cake, and was sweet enough without adding extra sugar to get it to set. The ATK trick seems like it would work and I will try it.I did use dark brown sugar instead of the light, because that is what I had on hand 

Not sweet comment

January 29, 2019
I read the reviews on the no sweet enough and wondered if the reviewers were using an entire box of brown sugar which is indicated in the recipe. If so, this cake should be pretty sweet.

aubiechic's Review

December 26, 2008

lkm1949's Review

July 31, 2011
I have made this cake several times, and although the taste is wonderful, each time the cake had a ribbon of dough in it. I have tried to correct this as I love the taste, but I don't know what else to do. Can anyone give me a suggestion? Eliminating the ribbon would make this a 5 star rating.

DutchGirlinTX77's Review

October 06, 2011
I have been making this cake for years and it's always a big hit! I usually make a sheet cake instead of a bundt cake so I can put more icing on it (I double the icing recipe). Also, if you make half the sugared pecan recipe (2 cups instead of 4), you'll still have more than enough (the leftovers make for great snacking!). Leave overnight in the fridge for the icing to set.

llawrence1970's Review

December 28, 2012
Fabulous! It's not the sweetest poundcake, but add the praline pecans and icing, and it's the perfect amount of sweetness!

knodiff's Review

July 12, 2013
I made this cake for the first time to bring to a party. It was absolutely delicious and a big hit. I didn't give it 5 stars because it was very time consuming if you made all 3 recipes (cake, frosting, pecans) which you need to for the great taste and experience. It's also something I would rarely eat as it is crazy over the top loaded with fat and sugar. A wonderful memory though for sure!

cherieg's Review

May 21, 2014
The best ever, everytime I take it somewhere it is gone when I pick up the plate and is my favorite to make.

EmilyB456's Review

November 15, 2012
I've made this recipe for several years now. I did feel that the cake was quite sweet enough, moist, and delicious, but it's the frosting that really makes it something special. I double the frosting recipe and bake the batter in mini loaf pans to give as part of my teachers gifts. I get compliments on it every time I make it!

steponme's Review

January 12, 2011
I made this cake last night; delicious and easy to prepare, however I did not get the opportunity to make the frosting b/c the husband cut a piece b4 I could do so. Next time I will make the frosting & sugared pecan to get the full experience!