Pecan Pie Bundt Dream

Alright folks, buckle up because we’re diving into a recipe that’s going to change your dessert game forever! Say hello to the Pecan Pie Bundt Dream. It’s basically the funky love child of a gooey pecan pie and a perfectly moist bundt cake. Why should you give this a whirl? Because it’s practically magic. Pair this beautiful mess with a cup of coffee or a scoop of ice cream, and boom – you’ve got yourself a slice of heaven.

So, let me tell you a little secret. My hubby and our little team (aka my kids) have an obsession with this cake. I swear, every time I turn my back, half of it is gone. It’s become the go-to birthday and holiday hit in our house, that’s how much they love it. The best part? It only gets better the next day, if it lasts that long! One time, I tried hiding a piece for myself, but nope, it disappeared faster than you can say Pecan Pie Bundt Dream!

Why You’ll Love This Pecan Pie Bundt Dream

You’re going to love this recipe because, let’s be honest, it’s like pecan pie had a delicious cake baby. For real, it’s super moist and sticky and has this insane pecan-y caramel goodness happening. Plus, who doesn’t love a dish that includes the words “dream” and “bundt” all in one title? It’s THAT kind of recipe you brag about.

How to Make It

Alright, let’s make magic happen! First, preheat your oven because, duh, that’s kind of important. Mix that cake batter like you’re on a mission but don’t stress about the lumps – they add character. Pour it into your trusty bundt pan, and don’t forget to grease that baby up, or you’ll be crying over a stuck cake. Bake until it’s golden and smells like a holiday dessert fairy threw a party in your kitchen. Remember that when to flip it out is an art… which I’m still mastering.

Ingredient Notes

– Pecans: These little guys are the star. You want them chopped but not too fine, or they’ll vanish in the mix. Go for a good, chunky pecan personality.
– Brown Sugar: Never skimp on brown sugar. It’s what makes this bundt cake ooey-gooey good. Tasting a pinch is mandatory.
– Bundt Pan: The unsung hero of this recipe. Seriously. If it’s not buttered enough, you’ll be crying over a stuck cake mess. Trust me… I’ve been there.

Recipe Steps:

1. Preheat the oven to the right temp because no one likes a cold start.
2. Mix the batter but don’t break a sweat over lumps.
3. Ensure your bundt pan is greased like your life depends on it.
4. Pour the batter into the pan with all the love you can muster.
5. Bake until your kitchen smells like a holiday, peeking occasionally.
6. Let it cool just enough so you don’t burn yourself.
7. Carefully flip and pray it all comes out in one piece.

What to Serve It With

Tips & Mistakes

Don’t overthink the sugar or you’ll question sweet life choices. Use a good non-stick bundt pan or prepare to attack it with a spoon straight from the pan – which, let’s be honest, isn’t the worst thing.

Storage Tips

Honestly, if you’ve got leftovers, they’re like gold. Keep them in an airtight container, but if you sneak a cold slice at 2 a.m., there’s no judgment here. It’s also breakfast-approved in my world. Heat it gently, and it’s like day one all over again!

Variations and Substitutions

If your pantry looks like mine sometimes – aka bare – don’t panic. Honey can swap in for sugar, and coconut oil works if you’re out of butter. I once tossed in chocolate chips – not traditional, but it made my sweet tooth sing.

Frequently Asked Questions

Pecan Pie Bundt Dream

This decadent Pecan Pie Bundt Dream blends buttery pecan pie filling with a moist bundt cake, perfect for holiday gatherings or any special occasion.

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Prep Time: 25 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1.5 cups chopped pecans toasted
• ▢ 1 cup brown sugar packed
• ▢ 0.5 cup unsalted butter melted
• ▢ 3 large eggs
• ▢ 0.75 cup corn syrup
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 teaspoon salt

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
• In a medium bowl, whisk together flour and salt. Set aside.
• In a large bowl, beat eggs with brown sugar until smooth. Add melted butter, corn syrup, and vanilla extract; mix well.
• Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in toasted pecans.
• Pour the batter into the prepared bundt pan and bake for 50 minutes or until a toothpick inserted comes out clean.
• Let the bundt cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before serving.

Notes

For a festive touch, drizzle with caramel sauce or dust with powdered sugar before serving.