Pumpkin Praline Vanilla Bean Bundt Cake
Pumpkin and Vanilla, there’s no better way to experience fall than with some classic flavors! The texture on this Bundt cake is incredible and each bite is bursting with flavor.
Equipment
- 1 bundt pan
Ingredients
For the Pumpkin Praline Vanilla Bean Bundt Cake
- 2¾ cups gluten-free flour
- 1½ tsp. baking powder
- 1 ½ tsp. baking soda
- 2 tsp. cinnamon
- ½ tsp. ground nutmeg
- 1 tbsp. cocoa powder
- ½ tsp. salt
- 4 large eggs (room temp)
- 1 cup sugar
- 1 cup brown sugar
- 15 ounces Pumpkin puree
- 1 cup vegtable oil
- ½ tbsp vanilla bean paste (or the seeds from half a vanilla bean)
- ½ cup chopped pecans
Glaze Ingredients
- ½ cup brown sugar
- 6 tbsp. butter
- 3 tbsp. heavy whipping cream
- ¼ tsp. vanilla extract
- ½ tsp. salt
Instructions
Bundt Cake
- Coat your bundt pan with non-stick oil
- In a glass bowl, combine flour, baking powder, baking soda, cocoa, salt, cinnamon, and nutmeg.2¾ cups gluten-free flour, 1½ tsp. baking powder, 1 ½ tsp. baking soda, 2 tsp. cinnamon, ½ tsp. ground nutmeg, 1 tbsp. cocoa powder, ½ tsp. salt
- Using a mixer, whisk together eggs, sugar, and brown sugar until thoroughly blended.4 large eggs, 1 cup sugar, 1 cup brown sugar
- Add pumpkin puree, vanilla bean paste, and oil. Whisk again until blended.15 ounces Pumpkin puree, 1 cup vegtable oil, ½ tbsp vanilla bean paste
- Little by little, add the dry ingredients to the wet and mix until combined.
- Fold in the chopped pecans½ cup chopped pecans
- Pour the batter into the bundt pan, and bake for45-55 at 345 degrees F. A toothpick will come out clean when it's done.
Glaze
- Place all the ingredients in a pot and cook on medium-low heat while stirring.½ cup brown sugar, 6 tbsp. butter, 3 tbsp. heavy whipping cream, ¼ tsp. vanilla extract, ½ tsp. salt
- Once combined, bring to a boil and cook for about 2 minutes until the sauce thickens.
Video
Notes
Gluten-Free
Nutrition
Calories: 479kcal