Southern Praline Bundt Cake is a moist tender bundt cake with the wonderful crunch of pecans and a buttery, sweet praline icing. This southern cake is sure to be a favorite.

 
The cake batter is a fairly standard brown sugar pound cake batter with buttermilk added as a liquid. There’s also 1 cup of toasted chopped pecans added to the batter so that you get pecan flavor in both the cake and the icing.
The praline icing is very simple to make. It’s a delightful mixture of butter, brown sugar, milk, powdered sugar, vanilla extract and pecans. That’s what I love about this bundt cake and others. Just regular kitchen staples are turned into a fabulously delicious dessert.

 
How To Prevent a Bundt Cake From Sticking" Bundt cakes are easy to make but the biggest risk is having the cake stick to the pan. There are a few ways you can lessen the risk.

Use a quality nonstick bundt pan.
Grease the pan well. I have good luck spraying a generous coating of Baker’s Joy baking spray with flour. Others swear by coating the pan with shortening and then lightly dusting with flour.
Don’t let the cake cool too long in the pan before removing it. You want to cool it some or the cake will fall apart, but try not to leave it in the pan for more than 15 minutes.

Southern Praline Bundt Cake Recipe Tips:
Be sure to use a good quality butter such as Land O Lakes or Challenge.
For the shortening I use Crisco solid shortening.
Be sure to measure the flour...