Pecan Pie Bundt Cake

This recipe is the Pecan Pie Bundt Cake on page 73 of the Bake from Scratch Vol.1 book, on their website (linked below) it is listed as the Pecan Bundt Cake. This is a very delicious cake, I had some issues with it but they can be easily corrected next time I bake this recipe, more thoughts below!


2 tablespoons all-vegetable shortening

1 cup finely chopped pecans

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

1 tablespoon vanilla extract

4 large eggs

2 ¼ cups all-purpose flour

1 teaspoon baking powder

¾ cup dark corn syrup

½ cup whole buttermilk


  1. Preheat oven to 325°F.

2. Grease a 10-cup Bundt pan with shortening.

  • Before even reading the instructions (rookie mistake), I sprayed my bundt pan with Pam, this could be why it stuck to the pan so badly. It clearly needed something more as a barrier, and the fatty shortening would have done the trick (I promise to read the instructions first next time).

3. Sprinkle pecans in pan, and swirl pan to coat. Leave remaining pecans in bottom of pan.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl.

5. Add eggs, one at a time, beating well after each addition.

6. In a medium bowl, whisk together flour and baking powder.

7. In a small bowl, stir together corn syrup and buttermilk.

  • I did not have dark corn syrup so I used light corn syrup.

8. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition.

9. Spoon batter into prepared pan.

10. Bake until a wooden pick inserted near center comes out with a few moist crumbs, about 1 hour.

11. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool for 30 minutes.

Drizzle Instructions and Directions:

½ cup firmly packed light brown sugar

¼ cup unsalted butter

2 tablespoons half-and-half

A pinch of salt

  1. In a small saucepan, bring brown sugar, butter, half-and-half, and salt to a boil.

2. Remove from heat, and slowly drizzle over warm cake.


This cake was SO good however I clearly had some issues, mainly with it sticking to my bundt pan. I did spray it with Pam like I mentioned earlier but I should have followed the directions specifically when it said to coat it with 2 tablespoons of shortening. The extra fat in the shortening would definitely have helped it slide out of the pan instead of tear out some of the corners like it did. I also replaced dark corn syrup for light corn syrup, I didn’t see any huge repercussions from that, it might have changed the color a bit and the flavor would have been slightly different. No matter how much I messed up, this cake bounced right back and it was soft, moist and delicious. It might not be the prettiest thing but it was one of the tastiest! I love this spin on a Pecan Pie, I will certainly be trying this recipe again, and this time follow the directions haha!

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