Butter Pecan Bundt Cake


  • 1 1/2 cup butter (softened)
  • 1 1/2 cup sugar
  • 1 1/2 cup brown sugar
  • 3 teaspoons butter extract (divided)
  • 1 teaspoon vanilla extract
  • 6 large eggs
  • 3/4 cup sour cream
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 3.4 ounces instant French vanilla pudding (just use the powder…don’t make the pudding!)
  • 1 cup chopped pecans
  • 14 ounces sweetened condensed milk


  • 2 cup powdered sugar
  • 1 teaspoon butter extract
  • 3-4 tablespoons milk
  • Chopped pecans for topping


  • Preheat oven to 350.
  • Grease with shortening, then dust with flour a 10 cup bundt pan.
  • In bowl cream together your butter, sugars, vanilla and 2 tsp butter extract until light and fluffy.
  • Add in your eggs and mix until combined then add in your sour cream and mix well again.
  • Next, add in your flour, baking soda, salt and pudding and blend until very well combined.
  • Fold in your pecans.
  • Cover with tin foil and bake for 1 ½ hours or until toothpick comes out clean.
  • In bowl mix together your sweetened condensed milk and 1 tsp butter extract.
  • Once cake is done immediately poke holes with skewer and pour your sweetened condensed milk over the top and spread around into holes with spatula.
  • Let sit for about 15 minutes before inverting onto serving plate to cool completely.
  • Once completely cool in bowl mix together your glaze ingredients and pour over the top of your cake and sprinkle with chopped pecans

Leave a Reply

Your email address will not be published.