You may also like
Categories:
butter brown sugar honey pecans canola oil milk eggs pumpkin ground cinnamon ground nutmeg ground ginger allspice ground cloves
Viewed: 8 - Published at: 9 years agoIngredients
- 1/4 cups Earth Balance Butter
- 1/2 cups Brown Sugar Or Coconut Palm Sugar
- 2 Tablespoons Honey Or Agave Nectar
- 1/2 cups Chopped Pecans
- 1 box (15 Oz. Size) Betty Crocker's Gluten Free Yellow Cake Mix
- 1/4 cups Canola Oil
- 1/2 cups SO Delicious Coconut Milk, Or Preferred Milk Alternative
- 2 whole Eggs
- 12 ounces, weight Canned Pumpkin
- 2 teaspoons Ground Cinnamon
- 1/2 teaspoons Ground Nutmeg
- 1/2 teaspoons Ground Ginger
- 1/4 teaspoons Allspice
- 18 teaspoons Ground Cloves
Method
- 1.
- Preheat oven to 350 degrees F.
- 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.
