a Caramel Pecan Cinnamon Roll Cake (sometimes called a sticky bun bundt cake) — soft cinnamon swirl inside, crunchy pecans, and warm caramel glaze dripping over the top 🤎🥜✨

Here’s the full detailed recipe

🥜 Caramel Pecan Cinnamon Roll Cake

🧁 Makes:

1 bundt cake (10–12 servings)

🛒 Ingredients

For the Cake Batter:

2 ½ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 cup unsalted butter, softened
4 large eggs
1 cup sour cream (very important for moisture)
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

For the Cinnamon Pecan Swirl:

¾ cup brown sugar
2 teaspoons cinnamon
3 tablespoons melted butter
1 cup chopped pecans

For the Caramel Glaze:

½ cup unsalted butter
1 cup brown sugar
¼ cup heavy cream
½ teaspoon vanilla
Pinch salt

(Optional: extra pecan halves for topping)

👩‍🍳 Instructions

Step 1: Prep

Preheat oven to 350°F (175°C)
Grease and flour a bundt pan very well.

Step 2: Make the Cake Batter

Cream butter, granulated sugar, and brown sugar until fluffy (3–4 minutes).
Add eggs one at a time.
Mix in vanilla and sour cream.
In another bowl, whisk flour, baking powder, baking soda, and salt.
Gradually mix dry ingredients into wet until just combined.

Do not overmix.

Step 3: Make the Cinnamon Pecan Swirl

Mix together:

Brown sugar
Cinnamon
Melted butter
Chopped pecans

It should look thick and crumbly.

Step 4: Layer the Cake

Pour half the batter into bundt pan.
Sprinkle all of the cinnamon pecan mixture evenly.
Pour remaining batter on top.
Lightly swirl with a knife (don’t overmix).

Step 5: Bake

Bake for 50–60 minutes

Toothpick should come out clean (not wet batter).
Cool in pan 15 minutes.
Carefully invert onto serving plate.

🍯 Make the Caramel Glaze

Melt butter in saucepan over medium heat.
Add brown sugar and cream.
Simmer 2–3 minutes until slightly thickened.
Remove from heat and stir in vanilla and salt.
Let cool 5 minutes (it thickens slightly).

Pour warm glaze over cake.
Top with extra pecans if desired.

✨ Pro Tips for That Gooey Look

Don’t overbake — keeps it moist.
Pour glaze while cake is slightly warm so it drips beautifully.
For extra sticky bottom: add ½ cup caramel sauce into bottom of pan before batter.

❄️ Storage

Room temp: 2 days covered
Fridge: 5 days
Reheat slices 15–20 seconds for gooey texture

If you’d like, I can also give you:

A shortcut cake mix version
A yeast-style sticky bun version
A salted caramel deluxe version
Or a mini loaf version 😊