This maple pecan bundt cake is everything you want in a cozy, cold-weather bake—soft, buttery and warmly spiced with cinnamon. Real maple syrup sweetens every bite, while toasted pecans add the perfect crunch. Finished with a velvety maple-cream cheese glaze, it’s a festive, crowd-pleasing dessert that feels like fall wrapped in cake form.
Maple Pecan Bundt Cake
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Ingredients
Cake
- 2-1/2 cups all-purpose flour
- 1 cup chopped pecans plus more for topping
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup butter softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 3 eggs
- 1 cup maple syrup
- 1/2 cup sour cream
- 2 tsp. vanilla extract
Frosting
- 4 oz cream cheese softened
- 2 Tbsp. butter softened
- 1 cup powdered sugar
- 3 –4 Tbsp. maple syrup
- 1/2 tsp. salt
Instructions
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Preheat oven to 350 degrees F. Grease bundt pan very well.
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In medium bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Stir in pecans.
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In large bowl, mix butter with brown sugar and granulated sugar until creamy.
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Mix in eggs and vanilla. Add maple syrup and sour cream and mix until smooth.
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Add dry mixture into wet mixture and stir until just combined.
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Pour batter into prepared bundt pan.
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Bake at 350 degrees F for 45–55 minutes or until toothpick comes out clean. Let cool in pan for 10 minutes, then flip onto cooling rack to cool completely.
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For frosting, mix softened cream cheese, butter, powdered sugar, maple syrup and a pinch of salt until smooth. Add extra maple syrup if you want it thinner.
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Once cake is completely cooled, pour frosting on top. Sprinkle with extra chopped pecans.
Notes
Nutrition
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