I really hope that you’re not sick of pumpkin.
I can’t go one day w/out finding a pumpkin recipe that I just have to try…cakes, cookies, oatmeal, pancakes…its all pumpkin!
You know what I haven’t made in a looooooong time?
A bundt cake.
Let’s make one.
It’s of the pumpkin variety.
Oh, and it’s loaded with chopped pecans.
I absolutely love this combo.
As a child, I grew up in a neighborhood that was full of pecan trees.
Once fall hit, you could find me picking pecans right out of my front yard.
In my opinion, pecans are just a vehicle for sweets…pecan pralines, chocolate chip pecan cookies, oatmeal cookies, and ahem…pumpkin pecan bundt cake.
- For the cake:
- 1 c. pure pumpkin
- 4 large eggs
- ½ c. granulated stevia
- 3 T. extra-virgin olive oil
- ½ t. pure vanilla extract
- ¼ c. arrowroot flour
- ½ c. coconut flour
- ½ t. coarse sea salt
- 2 t. ground cinnamon
- 2 t. pumpkin pie spice
- ½ t. baking soda
- ½ t. baking powder
- ½ c. chopped pecans
- For the maple pecan glaze:
- ¼ c. unsalted pecan butter
- 2 T. pure maple syrup
- For the cake, preheat the oven to 350 degrees F. Grease a large bundt cake pan w/ cooking spray.
- In a large mixing bowl, combine the pumpkin, eggs, stevia, evoo, and vanilla until smooth.
- Stir in the arrowroot, coconut flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder.
- Fold in the pecans.
- Spread the batter evenly into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool completely before removing from pan.
- For the glaze, combine both ingredients in a small mixing bowl until smooth.
- Drizzle the glaze over the cake and slice into thick, even slices.