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Golden Nut Bundt

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If you’re looking for a simple yet delicious wintertime dessert, our Golden Nut Bundt, topped with caramelized pecans, is sure to be a hit. The combination of the buttery Bundt cake and the crunchy, sweet topping of caramelized pecans will have your taste buds swooning. This is the perfect dessert for a holiday party, a cozy night in, or even a special weeknight treat.

Pairing this Bundt Cake with a cup of coffee or homemade hot chocolate is an excellent choice. The caramelized pecans and the hint of sweetness in the cake will complement the flavors of your favorite warm beverage. If you’re feeling adventurous, try serving it with a scoop of homemade ice cream or a dollop of whipped cream. The contrast of the cold and creamy topping with the warm and gooey cake will make for a decadent treat.

If you’re ready to start baking, read on for the full recipe. With just a few simple ingredients and a short baking time, you’ll be enjoying this delicious wintertime treat in no time.

Ingredient Checklist – The Bundt

  • All Purpose Flour: I recommend all-purpose flour, as strikes the proper balance between firm and airy. Baking flour will result in cake that’s simply much too light, and that likely won’t hold its shape.
  • Baking Powder: Baking powder helps the cake to rise, creating a light and fluffy texture. The recipe simply doesn’t work without it.
  • Salt: Plain table salt is all you need.
  • Sugar: Plain granulated sugar is what you’re looking for.
  • Butter: I recommend unsalted butter for the purposes of today’s bundt.
  • Vanilla: I’m using vanilla extract, but paste and pods also work fine. They substitute at a one-to-one ratio by volume.
  • Eggs: Whites and yolks. Eggs help the cake to rise and give it structure.
  • Whole Milk: You want full-fat, whole milk to add a creamy texture to the cake and helps it to stay moist.

Ingredient Checklist – The Pecan Topping

  • Pecans: These have a buttery flavor and crunchy texture, and when toasted, an even more intense nutty flavor. Pecans are a versatile nut and can be used in a variety of baked goods, including cookies, cakes, bars, pies, and more – so they’re definitely worth learning how to use. As a substitute for pecans, other tree nuts like walnuts, almonds, and hazelnuts can be used. However, keep in mind that the flavor and texture will be slightly different.
  • Sugar: Once again, plain granulated sugar is all you’re looking for.
  • Butter: Unsalted butter is a must.
  • Heavy Cream: To bring the sauce together, and give it proper ‘richness,’ heavy cream is a must.
  • Sea Salt: I recommend sea salt for a slight bit of ‘brine’ that contrasts beautifully with this decadently sweet sauce. It also plays beautifully with the nuttiness of the pecans.
  • Chocolate: I’m using melting candies. Your preferred melting chocolate is really all you need here. Everything from chocolate chips to milk chocolate bars works.

8 Beginner-Friendly Tips to Up Your Baking Game

  1. Familiarize yourself with the Recipe. Even pro chefs and bakers do this. Read the recipe through several times before beginning to bake. This will help you familiarize yourself with the recipe and know what ingredients and tools you will need.
  2. Preheating. Do ‘not’ place your cake in the oven until it has been preheated. As such, you want to preheat the oven and prepare your baking pans. Grease and flour the pans and line the bottom with parchment paper if desired.
  3. Measure Accurately. Precise measurements are a must in baking. Measure all of your ingredients as accurately as possible. Remember to use bone-dry measuring cups for dry ingredients, and a liquid measuring cup for wet ingredients.
  4. Creaming the Sugar and Butter. In recipes that call for sugar and butter, cream the butter and sugar together until light and fluffy. This will help create a light and airy texture in the cake.
  5. Resist Opening the Oven. Just stop opening the oven to check on your baked goods. Opening the oven introduces cool air into the oven, and the resulting ‘temperature shock’ can cause a rising cake to cease rising – or worse, to sink. Not fun. Just don’t do it. And if you ‘must’ open the oven, wait until your cake has fully risen.
  6. Don’t Overmix. Mix as little as possible. Instead, mix the batter just until combined and no longer. Overmixing can lead to a tough cake.
  7. Temps and Time. Bake the cake at the proper temperature and for the prescribed time. Check the cake for doneness with a toothpick or cake tester.
  8. Let it Cool. Allow the cake to cool completely before frosting or slicing. This will help the cake hold its shape and make it easier to frost.
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Golden Nut Bundt (Juliettes Bundt)

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★★★★★

5 from 15 reviews
  • Author: Living the Gourmet
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Category: Dessert

Ingredients

Units Scale

For Golden Vanilla Bundt:

  • 2 1/2 cups plain flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup whole milk

Salted Caramel Pecan Topping:

  • 1/2 cup chopped pecans
  • 3/4 cup sugar
  • 3 tablespoons butter
  • 1/4 cup cream plus 2 tablespoons
  • Pinch of course sea salt
  • 1/2 cup milk chocolate melting candies

Instructions

  1. Preheat oven to 350 degrees F. and grease your bundt pan.
  2. In a large bowl, sift together flour, baking powder and salt. Set aside.
  3. In the bowl of your stand mixer, beat sugar and butter together. Add vanilla, eggs and milk.
  4. Slowly add in the dry ingredients and beat until a thick batter forms. Pour into prepared bundt pan.
  5. Bake for approximately 30-35 minutes or until cake tester comes out clean. Move bundt to a cooling rack, letting it rest in its pan until ready to turn out onto a cake plate.
  6. In a small saucepan, heat sugar until it starts to break down. Add butter and cream whisking until a thick caramel sauce forms. Toss in pecans, sprinkle with a pinch of course sea salt and spoon over bundt.
  7. Melt the chocolate melting candies and drizzle over the cake. Serve and enjoy!
Recipe Card powered byTasty Recipes

And that’s our Golden Nut Bundt. We hope that you feel inspired to try this recipe at home, and share it with your friends and family.

We’d love to hear about your experiences and see your creations, tag on social media, or leave your feedback in the comments below. We love hearing from you!

Happy Baking!

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Reader Interactions

Comments

  1. Dottie Sauchelli-Balin says

    Dear Tammy,
    This GOLDEN NUT BUNDT (JULIETTES BUNDT) is insane! Oh my you are terrific… I just printed this one out and after Easter this may be the first thing I bake with chocolate. Looks amazing and it must be so tasty. Love the ingredients and always loved those Girl Scout Cookies…as I was one…Thanks so much for sharing this….always enjoy your baking…Have a blessed wonderful rest of the week…
    Dottie 🙂

    Reply

    • Living the Gourmet says

      Aww Dottie, thank you!!! I am so happy to hear that…I do hope you try it because I know you will love it! ^.^

      <333

      Reply

  2. Kelster says

    I am so glad that you chose a discontinued cookie! I had never even thought to explore that. This looks so delicious! Cannot go wrong with chocolate and caramel.

    Reply

  6. Tux | Brooklyn Homemaker says

    What an amazing cookie choice! Your cake looks so good I just want to dive in face first! I don’t think I’ve ever even heard of these cookies- do you know if they’re still making them?
    They sound like they’d be right up my alley – just like your cake!!!

    Reply

    • Living the Gourmet says

      Thanks Tux! Unfortunately, they discontinued the Juliettes in the mid-90s 🙁

      Reply

  8. Pam says

    Excellent cake, Tammy! Love that pecan topping and wish I had a slice of your cake to go with my coffee now!

    Reply

  12. Big Daddy Dave says

    Tammy, I’ve always loved bundt cake…moist and sweet…comfort food for sure! Your’s is beautiful! I like to pour a little cream over my slice just to make it even more decedent… Take Care, Big Daddy Dave

    Reply

  14. Comedy Plus says

    Oh that would go so very well with my coffee this morning. Yes it would

    Have a fabulous day Catherine. Big hugs. ♥♥♥

    ★★★★★

    Reply

  20. AnnMarie says

    Thanks for this great post full of yummy sounding bundt cakes, one of my favorite to make and eat. Pinned all for my go-to cake baking!

    ★★★★★

    Reply

  22. Ansh says

    Thank you for this recipe and the info on the long lost cookies! I hope they make them again.. because they sound really good. You cake looks really good.

    Reply

  23. Claudia says

    gorgeous looking cake! I dont know where to find the time to make all these beautiful desserts and foods the presentations are all spot on perfection!

    Reply

  26. Lara Tartacadabra says

    Wooow, Tammy, the topping looks sooo delicious, it is already on my “to-make-list”. The combinations with the golden vanilla bundt seems divine!! See you next month in the Bundt Bakers group 🙂

    Reply

  27. Jenny (VintageSugarcube) says

    I can see myself making that cake the next time my “future – in laws” come over for dinner. I think that cake would seal the deal.

    PS. I was a girl scout and have bought many boxes since but I don’t remember Juliettes. I must have been too busy eating the Samoas.

    Have a fabulous weekend.

    Reply

  28. heather @french press says

    even as a former girl scout, I can’t say I am familiar with juliettes, but that caramel pecan topping has got me hooked! what a gorgeous (and I’m sure equally delicious) bundt

    Reply

  29. Cristina says

    I’ve been seeing all these beautiful and delicious bundts from the bundt bakers and feel the need to pull out my bundt pans! 🙂 Fantastic topping on your beautiful cake…

    Reply

  31. Stephanie Stuart says

    Wow I am floored by the nut and chocolate topping on this bundt cake recipe! Mind if I borrow that idea? hahah! what a delicious recipe. I can’t wait to try it in my mom’s old bundt cake pan – mom this one is dedicated to you!

    ★★★★★

    Reply

  34. Betty says

    I don’t think I”ve ever had the Juliette cookie, although I’ve certainly eaten my fair share of thin mints! This bundt sounds delicious though- I love the topping! 🙂

    Reply

  36. GiGi Eats says

    Never in my entire life have I had such a cake!! It looks friggin mouth watering if you ask me! I want to motor boat it? LOL!

    ★★★★★

    Reply

  42. Mary Frances says

    Those pecans! I’m a sucker for all candied nuts but when put them on a bundt cake and then drizzle them too … wow, I have no words! Gorgeous cake and incredible flavors!

    Reply

  45. Susan | LunaCafe says

    I’ve never had a Juliette cookie, but it must be good, because this namesake bundt cake looks fantastic. What a beauty! (Is the baking powder measurement correct? Three TABLESPOONS?)

    ★★★★★

    Reply

  47. Marla says

    Wow this looks fabulous – a cake to die for. What a great dessert this would make for Easter dinner. Thanks for sharing it on Real Food Fridays. Pinned & twitted.

    ★★★★★

    Reply

  49. Miz Helen says

    What a lovely Bundt Cake with a fabulous topping! Your post is awesome and thank you so much for sharing it with Full Plate Thursday.
    Happy Spring!
    Miz Helen

    ★★★★★

    Reply

  50. Stacy says

    Well done choosing a historical cookie for inspiration. I’m looking at the flavors of your beautiful cake and wondering why the Juliette was discontinued! What a beautiful Bundt!

    Reply

  53. Liz says

    Now I’m craving your Bundt cake AND Girl Scout cookies! I only vaguely remember Juliettes but woul be happy to resurrect them via your cake!

    Reply

  61. swathi says

    Looks delicious thanks for sharing with Hearth and soul blog hop, pinning. tweeting and shairng it in twitter and google plus.

    Reply

  62. beth says

    Here is the wintertime dessert Ive been looking for. This looks delish and a people-pleaser recipe.

    ★★★★★

    Reply

  63. Claudia Lamascolo says

    This is absolutely scrumptious! I would love a big slice with my coffee right now!

    ★★★★★

    Reply

  64. Laura Side Street says

    Ooh this looks so delicious! I really want to have a go at making it myself! Yummy

    Laura x

    Reply

  65. Rhian Westbury says

    I am a big nut fan myself and would make stuff like this all the time. But sadly my fiance isn’t a fan so I don’t get as much of a chance. This looks so nice though x

    Reply

  66. Annabel Beales says

    Delicious looking cake! I will be giving this a go at my next mums meet, will go lovely with a pot of coffee 😊

    Thanks for sharing

    ★★★★★

    Reply

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