Sometimes, the best things happen when you aren’t expecting anything. This little pecan pumpkin cake came from my pantry that was full of Thanksgiving flavors and my desire for something quick and easy.
I had my grandma’s old recipe for applesauce cake, in a little handwritten cook book that she gave me. That old recipe was my starting off point for this gluten free cake. I swapped out the applesauce for some pecan pumpkin butter and added the pecan pie filling on top for crunch and a delicious glaze.
It was really that simple. And this cake is really yummy. We love to have it with coffee on weekend mornings when we are sitting around catching each other up on our busy weeks. The kids like to grab a piece on their way out the door for their afternoon activities.
You can place your pecans in a simple or fancy pattern, as sparse or as full as you desire. Simple can be better and in this case, it is very tasty!
For more delicious gluten free recipes, please visit our recipe page.
Need help finding gluten free items in your grocery store? Download our free mobile app with scanner today to ease the stress of shopping for gluten free items.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
|
- 8 tbsp butter unsalted, room temperature
- 1 cup brown sugar packed
- 1 cup pecan pumpkin butter
- 1 egg large, room temperature
- 2 cup all purpose gluten free flour mix with xanthan gum
- 1 tsp baking powder
- 1 cup pecan pie filling or more as desired
Ingredients
|
Rate this recipe!
|
- Cream butter and sugar in a stand mixer or a large bowl until light and fluffy.
- Add pecan pumpkin butter and mix well until incorporated.
- Add egg to butter mixture and blend until well incorporated.
- In a separate bowl, measure out flour and baking powder. Whisk well to combine.
- Gradually add flour mix to the bowl, blending well after each addition.
- Once incorporated, blend for one minute on medium.
- Pour into an 8x8 pan that has been sprayed with cooking spray. The batter will be very thick.
- Spray the back of a spoon or an inverted spatula with cooking spray and smooth out the top of the batter.
- Remove as many pecans from the pecan pie filling as desired and place on top of the batter.
- Drizzle 3 tablespoons of the syrup from the pecan pie filling over the entire cake top. Do not worry about any puddles that form. They will even out during baking.
- Bake in a 350 degree oven for 40 minutes or until a tester inserted into the middle of the cake comes out .
This cake will last for 2-3 days nicely wrapped in plastic wrap on the counter.
This Pecan Pumpkin Cake recipe is gluten free and vegetarian.
 |
|
|
|
