Sticky Pecan Pie Bundt #BundtBakers

Pecan pie filling mixed in cake batter makes the best Sticky Pecan Pie Bundt, perfect for any family celebration.

This month’s Bundt Baker theme is Happy Fall, Ya’ll so I could have baked with apples or pumpkin or other fall produce but while I was in Houston recently, I was reminded that it’s pecan season as well. There’s a farmer’s market near our house where you can either buy fresh Texas pecans or bring the harvest from your own trees and pay 40 cents a pound to have them crack the pecans in their noisy electric machines.

Years ago, I remember my grandparents sitting at their kitchen table cracking and picking the shells off of Louisiana pecans and it was a long and challenging job. Forty cents seems a fair price to pay not to have to do the cracking part by hand!

My favorite thing to make with fresh pecans is my aunt’s pecan pie. It’s a must at Thanksgiving and Christmas. If you are feeding a crowd, make a party-sized version. But for any other occasion, do try this sticky pecan pie Bundt!

Ingredients
2 1/2 cups or 315g flour
1 1/2 cups or 300g sugar
1 cup or 240ml light corn syrup, plus a little extra to drizzle on - optional
1/2 cup, firmly packed, or 100g dark brown sugar
1/2 cup or 113g butter, melted and cooled
4 eggs
2 1/2 teaspoons double-acting baking powder
1 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups or 175g chopped pecans


Method
Preheat oven to 325°F or 163°C and prepare your 10-cup Bundt pan by brushing it with butter and dusting it with flour. Scatter a good handful of the chopped pecans in the bottom of the pan. Set it aside.

Put all of your ingredients into a large mixing bowl. Use your stand mixer or electric beaters to mix the ingredients until completely combined.

Turn the beaters to high and mix well for 1 minute.

Pour the batter into your prepared Bundt pan.

Bake in your preheat oven for 55-60 minutes.

Remove the pan from the oven and cool for 10 minutes on a wire rack.

Run a wooden skewer around the edges of the pan and the flute in the middle to loosen the Bundt, then invert it onto the wire rack. Leave to cool completely.

If desired, drizzle a little more corn syrup on the Bundt as glaze.

Enjoy!

Many thanks to our Bundt Bakers host this month, Teri from The Freshman Cook! Check out all the other fall bakes we have for you today!

• Apple, Pear and Honey Cider Bundt Cake by All That’s Left Are the Crumbs
• Apple Pumpkin Bundt Cake with Salted Caramel Drizzle by Cookaholic Wife
• Bundt Cake de Chocolate Blanco y Moras by La Mejor Manera de Hacer
• Chestnut Cream Marbled Bundt Cake by I Love Bundt Cakes
• Chocolate Caramel Apple Cake by The Freshman Cook
• Ginger and Cinnamon Bundt Cake by Los Chatos Chefs
• Impossible Pumpkin Pie Bundt by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Jack O'Lantern Cake by Palatable Pastime
• Persimmon Apple Bundt by Tea and Scones
• Poached Pear and Cranberry Bundt Cake with Maple Mascarpone Frosting by Sew You Think You Can Cook
• Pumpkin Chocolate Chip Bundt Cake by Patty's Cake
• Pumpkin Pie Bundt by Jane's Adventures in Dinner
• Pumpkin Spice Cake with Caramel Drizzle by Living the Gourmet
• Robert E. Lee Bundt Cakeby The Queen of Scones
• Spiced Rum Pumpkin Bundt by A Day in the Life on the Farm
• Sticky Pecan Pie Bundt by Food Lust People Love

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Pin it! 

 .