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Pecan Cinnamon Roll Bundt Cake

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 1 bundt cake



  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 cup unsalted butter softened
  • 3 large eggs
  • 1 tbs vanilla extract
  • 1/3 cup sour cream
  • 1/4 cup whole milk

*Cinnamon Swirl Filling*

  • 1/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 tbs cinnamon
  • 1 cup chopped Diamond of California pecans


  • 2 oz cream cheese softened
  • 2 tbs unsalted butter softened
  • 1 tsp vanilla extract
  • 1 1/2 cup confectioner's sugar
  • 2-4 tbs cream or milk
  • 2-3 tbs chopped Diamond of California pecans


  • Preheat oven to 350 degrees. Grease a bundt pan very well and set aside.
  • In a large bowl, whisk flour, both sugars, baking soda, baking powder, cinnamon and salt together. Beat in butter until mixture is crumbly. In a separate bowl or large measuring cup, whisk together eggs, vanilla, sour cream and milk. Make a well in the center of dry ingredients and pour wet in. Beat batter until light and fluffy, about 3 minutes.
  • Whisk filling ingredients together. Add half of batter to bundt pan and sprinkle filling on top. Swirl lightly with a knife. Add the rest of batter on top and swirl again, reaching down to the filling layer. Bake for 50-55 minutes or until a toothpick inserted in the enter comes out with a few moist crumbs. Do not over-bake! Upon removing cake from the oven, release the edges of the cake with a butter knife immediately. Allow cake to cool in pan for a few minutes before inverting onto a cooling rack to cool until slightly warm to the touch.
  • Whisk icing ingredients and drizzle on warm cake and sprinkle chopped pecans on top, optional.
  • Pecan Cinnamon Roll Bundt Cake will stay fresh for up to 5 days stored tightly in an airtight container at room temperature.