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Pumpkin Bundt Cake With A Sticky-Pecan Glaze

*I am working on a grain and refined sugar free version 🙂 I’m thinking my new pumpkin spice muffin recipe would  work, but I haven’ t tried it yet.

This recipe has been in the making for quite some time. The batter is my pumpkin cupcake batter with amped up spices, and the glaze is a traditional sticky-bun glaze (placed at the bottom of the pan then inverted) with added pecans.

The first time I tried this I made it in a muffin tin. I didn’t think about the muffins rising so when I inverted them they just fell over, dope. Then, I decided to spoon the glaze on top of my batter. This time the glaze ran out all on top of my muffin tin and burned onto my pan – again with the rising thing.

I wasn’t going to give up though because they tasted so great… I just needed to figure out the best way to cook them. That’s when I remembered my bundt pan, my trusty bundt pan. Not only did my cake come out tasting amazing, but it looked amazing too! I was so excited!!!!

I love all the flavors and smells of fall and this cake fits right in. Enjoy!

Helpful Hint
-You can substitute the cinnamon, nutmeg, ginger, allspice, and cloves for 1 Tbsp. pumpkin pie spice.

Pumpkin Bundt Cake With A Sticky-Pecan Glaze
  • 1 box Betty Crocker's gluten free yellow cake mix
  • ¼ C canola oil
  • ½ C SO Delicious coconut milk or preferred milk alternative
  • 2 large eggs
  • 12 oz. (3/4 can) canned pumpkin
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. allspice
  • ⅛ tsp. ground cloves
Sticky-Pecan Glaze
  • ¼ C Earth Balance butter
  • ½ C brown sugar or coconut palm sugar
  • 2 Tbsp honey or agave nectar
  • ½ C chopped pecans
  1. Preheat oven to 350 degrees.
  2. Spray your bundt pan with non-stick spray.
  3. For the topping: Melt the butter, sugar, and agave in a small saucepan over medium heat. Stir until sugar is dissolved. Pour into bundt pan. Sprinkle the pecans on top. Set aside.
  4. For the cake: Place all ingredients in a large mixing bowl and beat on medium until well combined. Pour into bundt pan over the sticky-pecan glaze.
  5. Bake for 40 minutes or until a toothpick inserted into middle of cake comes out clean.
  6. Immediately invert onto platter.
  7. Marvel at how beautiful it is. Serve. Marvel at how great it tastes. 🙂

This post is part of Slightly Indulgent Tuesday

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  1. This was so good I could’ve eaten the whole thing!

  2. Decided to make this instead of the poppy seed cake last weekend (as it calls for the elusive greek non-dairy yogurt) and so was so delighted with the results! It tasted fabulous. Picky children (5 all together) inhaled it. It was a great dessert to share just before Thanksgiving!
    Now off to prep your cinnamon rolls which are also amazing!!Thanks!-Jen


  1. […] Pumpkin Bundt Cake with a Sticky Pecan Glaze from Cassidy’s Craveable Creations ~ gluten free, dairy free, vegetarian […]

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