Final Up to date on October 27, 2025 by Carrie Korem, FNTP
In the event you love pecan pie however wish to change this up a bit, this Pecan Pie Bundt Cake is for you. It has all of the wealthy, buttery taste of a conventional pecan pie, however in comfortable, tender cake kind.
This cake is gluten-free and grain-free, made with almond, coconut, and arrowroot flours for a superbly moist texture. Once I made it for my daughter, she checked out me and stated, “There’s no approach that is gluten-free. It’s so good!”
It’s the right dessert for the autumn months and makes a stupendous addition to your Thanksgiving desk.
Why You’ll Love This Pecan Pie Bundt Cake
- Gluten-free and grain-free – made with healthful, nutrient-dense flours
- Easy elements – pantry staples come collectively rapidly
- Excellent for the vacations – cozy flavors of pecan pie in a cake
- Moist and buttery – with a gooey pecan topping that caramelizes fantastically within the oven
Components for Pecan Pie Bundt Cake
For the Cake
- 16 tablespoons unsalted butter, room temperature
- ½ cup natural cane sugar
- 4 giant eggs, room temperature
- 1 cup finely floor almond flour
- ½ cup arrowroot flour
- ½ cup Bob’s Pink Mill coconut flour
- 1½ teaspoons baking powder
- ½ teaspoon Celtic sea salt
- ½ cup complete milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the Pecan Topping
- 8 tablespoons unsalted butter, melted
- ½ cup brown sugar
- 2 tablespoons maple syrup
- 1 cup chopped pecans
- ¼ teaspoon Celtic sea salt
Easy methods to Make Pecan Pie Bundt Cake
- Preheat your oven to 350°F and alter the rack to the center place.
- Cream the butter and sugar within the bowl of a standing mixer for about 5 minutes, till mild and fluffy. Scrape down the edges.
- Add eggs separately, mixing on low after every addition.
- In a separate bowl, whisk collectively the almond flour, arrowroot, coconut flour, baking powder, and sea salt.
- In a measuring cup, mix the milk, vanilla, and almond extract.
- With the mixer on low, alternate between including the flour combination and milk combination in thirds, till totally mixed.
Make the Pecan Layer
In a small bowl, stir collectively the melted butter, brown sugar, maple syrup, chopped pecans, and sea salt.
Pour this combination right into a buttered bundt pan, spreading it evenly throughout the underside. Then, spoon the cake batter on high and easy with an offset spatula.
Bake
Bake for 45–50 minutes, till golden brown and a cake tester comes out clear. Cool for 10 minutes, then invert the cake onto a serving plate.
Serve heat or at room temperature.
Ideas for the Finest Pecan Pie Bundt Cake
- Use room temperature elements for a smoother batter.
- Don’t skip the arrowroot flour — it offers the cake a lightweight, comfortable crumb.
- Serve heat with a dollop of whipped cream to degree up a notch.
Easy methods to Retailer Pecan Pie Bundt Cake
Retailer coated at room temperature for as much as 2 days, or refrigerate for as much as 5 days. It’s also possible to freeze particular person slices for as much as 2 months. Simply thaw and heat earlier than serving.
Extra Gluten-Free Fall Desserts You’ll Love
Pecan Pie Bundt Cake (Gluten-Free)
- Prep Time: 30
- Prepare dinner Time: 45
- Complete Time: 1 hour quarter-hour
- Yield: Serves 8-10
- Class: dessert
- Weight loss plan: Gluten Free
For the pecan topping:
- 8 tablespoons unsalted butter, melted
- 1/2 cup brown sugar
- 2 tablespoons maple syrup
- 1 cup chopped pecans
- 1/4 teaspoon Celtic sea salt
Directions
- Preheat the oven to 350ºF and alter the rack to the center place. Place the butter and sugar within the bowl of a standing mixer, and beat for five minutes on medium-high till mild and fluffy. Scrape the edges of the bowl and add the eggs separately with the mixer on low.
- In a separate bowl, whisk collectively the almond flour, arrowroot, coconut flour, baking powder and sea salt. In a separate measuring cup, mix the entire milk and extracts.
- With the mixer on low, add 1/3 of the flour combination then 1/3 of the milk combination. Proceed to alternate between dry and moist elements till all elements have been added and mixed.
- Mix the melted butter, brown sugar, maple syrup, pecans and sea salt in a small bowl.
- Pour the melted butter combination right into a buttered bundt pan. Utilizing a big spoon, spoon the batter on high of the butter combination after which easy it out with an offset spatula so it’s even within the pan. Bake for 45-50 minutes, or till golden brown and when a cake tester is inserted it comes out clear. Cool for 10 minutes, after which invert the cake out onto a serving plate. I wish to serve this heat, nevertheless it will also be served at room temperature.
