The Pioneer Woman Tasty Kitchen
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Pumpkin Bundt Cake With A Sticky-Pecan Glaze

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Level: Easy

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Description

This super easy cake has all the traditional tastes of fall with a classic sticky-bun glaze. Yum!

Ingredients

  • FOR THE TOPPING:
  • ¼ cups Earth Balance Butter
  • ½ cups Brown Sugar Or Coconut Palm Sugar
  • 2 Tablespoons Honey Or Agave Nectar
  • ½ cups Chopped Pecans
  • FOR THE CAKE:
  • 1 box (15 Oz. Size) Betty Crocker's Gluten Free Yellow Cake Mix
  • ¼ cups Canola Oil
  • ½ cups SO Delicious Coconut Milk, Or Preferred Milk Alternative
  • 2 whole Eggs
  • 12 ounces, weight Canned Pumpkin
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoons Ground Nutmeg
  • ½ teaspoons Ground Ginger
  • ¼ teaspoons Allspice
  • ⅛ teaspoons Ground Cloves

Preparation

1. Preheat oven to 350ºF.

2. Spray your bundt pan with nonstick 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 the 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 the bundt pan over the sticky-pecan glaze.

5. Bake for 40 minutes or until a toothpick inserted into middle of the cake comes out clean.

6. Immediately invert onto a platter.

7. Marvel at how beautiful it is. Serve. Marvel at how great it tastes.

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