Let the cake cool in the pan for 10-15 minutes, then carefully turn it out onto a wire rack to cool completely.
Prepare the Caramel Sauce:
In a saucepan over medium heat, melt the butter.
Stir in the brown sugar and heavy cream, and cook until the sugar is dissolved and the mixture is smooth.
Remove from heat and stir in the vanilla extract and a pinch of salt.
Assemble the Cake:
Once the cake has cooled, drizzle the warm caramel sauce over the top, allowing it to drip down the sides.
Optionally, garnish with extra pecans on top.
Serve: Slice and enjoy your rich caramel pecan Bundt cake!
Enjoy your delicious caramel pecan cake!
Continue Reading in next page
