Pecan Cake


Pecan Cake

Pecan Cake
40 Min

The South is certainly known for many things, and pecans are near the top of that list. Toss a generous dose of them into this Pecan Cake and you'll know why this is one of our best Bundt recipes!

What You'll Need

  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cup packed brown sugar
  • 3 eggs
  • 2 cups self-rising flour
  • 1 cup crushed cinnamon-flavored graham crackers (see Option)
  • 1 cup orange juice
  • 1 cup chopped toasted pecans
  • 1/2 cup confectioners' sugar
  • 4 teaspoons milk
  • 1/2 cup pecan halves

What to Do

  1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
  2. In a large bowl, beat butter at medium speed of an electric beater until creamy. Gradually add brown sugar, beating well. Add eggs one at a time, beating after each addition.
  3. Add flour, cracker crumbs, and orange juice; beat at low speed until blended. Stir in 1 cup chopped pecans then pour batter into pan.
  4. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. (Cake will not rise to top of pan.) Cool in pan on a wire rack for 15 minutes; remove cake from pan, and let cool completely on wire rack.
  5. In a small bowl, stir together confectioners' sugar and milk; drizzle over cooled cake, and sprinkle with 1/2 cup pecan halves.


Cinnamon-flavored graham crackers enrich this cake with homespun flavor, but don't worry if you don't have the cinnamon variety; just use the plain ones and stir 1/2 teaspoon ground cinnamon in with the flour.

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 484
  • Calories from Fat 243
  • Total Fat 27g 42 %
  • Saturated Fat 11g 55 %
  • Trans Fat 0.6g 0 %
  • Protein 5.8g 12 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 87mg 29 %
  • Sodium 195mg 8 %
  • Total Carbohydrates 57g 19 %
  • Dietary Fiber 2.1g 8 %
  • Sugars 36g 0 %

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so delisious! moist and tender super special occasion cake

Whjat can you use in place of self rising flour? I don't use self rising flour so I don't have any on hand.

A little late but for future references. You can use reg flour (what recipe calls for) 1cup self rising = 1cup reg flour+ 1 1/2 teaspoon baking powder+ 1/4 teaspoon salt.

awesome flavor i also added a 1/4 tsp on cinnamon to the flour besides using the cinnamon-flavored graham crackers.


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