Joanna Gaines’ Cinnamon Pecan Bundt Cake

If you know me at all, you know how much I adore Joanna Gaines — from her Fixer Upper days to her cozy cooking show where everything looks straight out of a farmhouse kitchen.

There’s just something about the way she makes baking feel warm, simple, and full of heart.

So when I saw her Cinnamon Pecan Bundt Cake on Magnolia’s site, I knew I had to try it. And let me tell you… it’s every bit as good as it looks.

This cake has that classic fall flavor combo — cinnamon, brown sugar, and pecans — all baked into a beautiful golden Bundt that looks like it came straight from a Sunday brunch at the Gaines’ farmhouse.

Grab a cozy sweater, pour yourself a mug of coffee, and let’s bake this amazing cake together.

Why This Cinnamon Pecan Bundt Cake Is Fall Perfection

I’ve tried a lot of fall dessert recipes, but this one hits all the right notes:

• Cinnamon and brown sugar — the kind of warm, cozy scent that makes your kitchen smell like fall exploded (in the best way).
• Toasted pecans — a little crunch in every bite, perfectly balancing the soft crumb.
• Sour cream — for that moist, tender texture Joanna’s cakes are known for.
• Perfectly shareable — whether it’s brunch with friends or dessert after a cozy fall dinner.

Plus, you don’t need fancy ingredients — just the basics from your pantry. That’s one of the things I love about Joanna’s recipes. They always feel doable and down-to-earth, but still special.

Every time I watch Magnolia Table, I feel like I’m right there in her Waco kitchen. Joanna just has this way of making every recipe feel nostalgic and homey — like something your grandma might’ve baked but with a little modern twist.

A couple of years, my daughters and I took a trip down to the Silos in Waco, Texas, and we absolutely loved every minute of it — from browsing the Magnolia Market and grabbing cupcakes at the bakery to soaking in all the cozy charm Joanna and Chip are known for.

We’re already dreaming about our next visit!

What is Cinnamon Pecan Bundt Cake?

Cinnamon Pecan Bundt Cake is a soft, buttery cake baked in a beautiful ring-shaped Bundt pan and filled with a sweet swirl of cinnamon, brown sugar, and toasted pecans.

It’s a cozy, old-fashioned dessert that tastes like a mix between a coffee cake and a pound cake — warm, nutty, and perfectly spiced for fall.

The sour cream keeps it moist and tender, while the crunchy pecan layer adds just the right amount of texture.

Serve it with a dusting of powdered sugar or a drizzle of glaze for a comforting fall dessert that looks as good as it tastes.

If you love this Cinnamon Pecan Bundt Cake, be sure to check out some of my other Joanna Gaines–inspired recipes!

Her Joanna Gaines’ Churro Cookies and Joanna’s Holiday Cranberry Sauce are two of our absolute favorites — simple, cozy, and full of that same homemade goodness we all love from her kitchen.

Ingredients

Cake Batter

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Butter, softened
• Granulated sugar
• Brown sugar
• Eggs
• Sour cream
• Milk
• Vanilla extract

Pecan Filling

• Chopped toasted pecans
• Brown sugar
• Ground cinnamon

How to make Joanna Gaines’ Cinnamon Pecan Bundt Cake

Preheat the oven to 350°F.

Prepare a Bundt pan by spraying with nonstick baking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside. 

In a stand mixer fitted with a paddle attachment, cream together softened butter, sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes.

Scrape the sides of the bowl.

With the mixer on low, add the eggs and vanilla extract, turn the speed to medium, and mix until well incorporated, about 1 to 2 minutes. 

In a small bowl, whisk the milk and sour cream together until smooth — this helps them blend evenly into the batter.

With the mixer on low, gradually add ½ of the flour mixture, then ½ of the milk and sour cream mixture.

Repeat this process one more time, and mix just until incorporated, making sure not to overmix. 

To make the streusel: In a small bowl, stir together pecans, brown sugar, and cinnamon. 

Evenly pour ½ of the batter into the bottom of the prepared Bundt pan.

Sprinkle the streusel over the batter;

then spread the remaining batter over the top of the streusel, making sure to fully cover the streusel. 

Bake Bundt cake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool for 30 minutes before removing the cake from the pan.

Serve the cake warm or fully cooled. 

Store leftovers in an airtight container at room temperature for up to 3 days.