Gluten Free Pecan Pumpkin Cake Food

PUMPKIN-PECAN BUNDT CAKE

Pumpkin-Pecan Bundt Cake image

An easy, yet impressive dessert that's perfect for the holiday season and beyond! Pumpkin makes for an incredibly moist and flavorful cake, and pecans and a brown sugar-nutmeg glaze are the finishing touches that make this dessert truly irresistible.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h50m

Yield 16

Number Of Ingredients 16

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 cup chopped pecans
2 tablespoons butter
1/4 cup packed brown sugar
1/8 teaspoon ground nutmeg
1/4 cup heavy whipping cream
2/3 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons chopped toasted pecans

Steps:

Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
In large bowl, beat cake mix, pumpkin, water, oil, eggs, cinnamon, ginger and 1/2 teaspoon nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake. Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.

Nutrition Facts : Calories 280, Carbohydrate 33 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 21 g, TransFat 0 g

GLUTEN-FREE PERSIMMON PECAN CAKE

Gluten-Free Persimmon Pecan Cake image

This is a very moist gluten-free cake, rich and luxurious tasting. I make this with my "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" (Recipe #189120) but you can use most premixed gluten-free flours as long as they contain xanthan or guar gum. Use extremely ripe Hachiya persimmons (not Fuyu). They should be so mushy that they nearly fall apart in your hands.

Provided by Whats Cooking

Categories Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 cups hachiya persimmon pulp
4 eggs
1/2 cup sugar
1 1/2 cups gluten-free flour, mix
2 tablespoons coconut flour
1/2 cup butter, melted
3/4 cup buttermilk
1 cup chopped pecans, toasted
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cardamom
1 tablespoon pumpkin pie spice
1 teaspoon ginger

Steps:

Preheat oven to 400°F.
Grease a 8" round cake pan.
In a large bowl, mix persimmon pulp, eggs, butter, buttermilk and vanilla.
In a separate bowl, mix flour, sugar, baking powder, baking soda, salt and spices.
Slowly fold the dry ingredients to the wet ingredients.
Mix until thoroughly combined.
Add chopped nuts and stir to incorporate.
Pour into cake pan and bake for about 50 minutes.
When done, the center will still be very moist and soft (it may seem undercooked), but the outside of the cake should have formed a firm crust and be well-browned.
Remove from oven and allow to cool in the pan for at least 20 minutes before serving.
Slice and serve warm.

Nutrition Facts : Calories 294.9, Fat 24, SaturatedFat 9.1, Cholesterol 124.4, Sodium 509.6, Carbohydrate 16.7, Fiber 1.5, Sugar 14.3, Protein 5.4

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