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

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.

LJWest's Review

December 26, 2013
I made this cake for a dinner party and was very impressed with the recipe! I did not have pecans and used walnuts instead and it was still fabulous. I will try it with pecans next time. I agree with another commenter, that the frosting will set, it just needs stirring. The frosting is an excellent recipe as well. A great holiday or special occasion cake!

CakeAndBake's Review

November 26, 2013
I made this cake and I BARELY got a slice! It was soooo delicious! The cake wasn't as sweet as I thought it would be, but thinking on it this makes sense because of how sweet the icing is. I added more confectioners sugar as other reviewers stated so that the praline icing would set better, and it was perfect! By far one of the best! I will be making this again for Thanksgiving and I must say it is SO easy to make!

Vasawyer's Review

July 27, 2013
The frosting is perfect for this cake. You do not need more powdered sugar but it is very important to stir for at least 5-7 minutes with a wooden spoon to allow it to set properly. Frosting is similar to old fashioned caramel frosting. If you shorten the stirring time, it will not set properly.

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!

msstea's Review

February 24, 2013
This is, by far, the best cake recipe ever. The cake, frosting, and sugared pecans make it a super special cake to make. I would agree with those who added a little more powdered sugar to the frosting so that it sets better on the cake and looks like the picture.

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!

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!

lcosgrave68's Review

November 10, 2011

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.