Praline Bundt Cake Recipe

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Praline Bundt Cake
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Ingredients
20
Count
Nutrition
1123
Calories
Total time
31
Minutes
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Ingredients:

  • 1 (8 oz) package cream cheese, softened
  • 1 (16 oz) package dark brown sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 (8 oz) container sour cream
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 cup powdered sugar , sifted
  • 4 cups pecan halves (about 1 lb.)
  • 1/3 cup firmly packed light brown sugar

Directions:

  1. CAKE:.
  2. Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350°F for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool.
  3. Reduce oven temperature to 325°F.
  4. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
  5. Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.
  6. Bake at 325°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.
  7. Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.
  8. ICING:.
  9. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.
  10. SUGAR PECANS:.
  11. Whisk egg white until foamy; add pecans, and stir until evenly coated.
  12. Stir together sugars; sprinkle over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
  13. Bake at 350°F for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.
  14. Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks. Makes 5 cups.
  15. Use some to decorate the praline bundt cake and enjoy the leftovers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1122.87 Kcal (4701 kJ)
Calories from fat 724.39 Kcal
% Daily Value*
Total Fat 80.49g 124%
Cholesterol 126.53mg 42%
Sodium 442.35mg 18%
Potassium 1017.13mg 22%
Total Carbs 94.91g 32%
Sugars 56.07g 224%
Dietary Fiber 5.97g 24%
Protein 14.1g 28%
Vitamin C 0.6mg 1%
Vitamin A 0.3mg 9%
Iron 2.6mg 15%
Calcium 132.7mg 13%
Amount Per 100 g
Calories 494.24 Kcal (2069 kJ)
Calories from fat 318.85 Kcal
% Daily Value*
Total Fat 35.43g 124%
Cholesterol 55.69mg 42%
Sodium 194.7mg 18%
Potassium 447.7mg 22%
Total Carbs 41.78g 32%
Sugars 24.68g 224%
Dietary Fiber 2.63g 24%
Protein 6.2g 28%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 9%
Iron 1.2mg 15%
Calcium 58.4mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.4
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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