Pumpkin Pecan Bundt Cake

I really hope that you’re not sick of pumpkin.

For realzzzzzz.

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.



Pumpkin Pecan Bundt Cake
Recipe type: Cake, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
The perfect cake for fall, packed w/ pumpkin, spices, and studded with pecans for a bit of crunch. Topped w/ a pecan maple glaze. Gluten-free, paleo, refined sugar-free.
  • 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
  1. For the cake, preheat the oven to 350 degrees F. Grease a large bundt cake pan w/ cooking spray.
  2. In a large mixing bowl, combine the pumpkin, eggs, stevia, evoo, and vanilla until smooth.
  3. Stir in the arrowroot, coconut flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder.
  4. Fold in the pecans.
  5. 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.
  6. Let cool completely before removing from pan.
  7. For the glaze, combine both ingredients in a small mixing bowl until smooth.
  8. Drizzle the glaze over the cake and slice into thick, even slices.



  1. jillian says:

    Hi, looking at your yummy recipe here and wonder what kind of granulated stevia you suggest…I have only been using the drops and coconut sugar but wanting to use more stevia…thanks

    • Chelsy says:

      Hi Jillian,
      I just usually get a generic stevia brand from HEB but there is also a brand that I have used called Stevia in the Raw that is sold in a 9.7 oz. bag.

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