Are you looking for a truly spectacular, show-stopping, and completely gluten-free dessert to be the star of your Thanksgiving or holiday table? This incredible, from-scratch Gluten-Free Pecan Pie Bundt Cake is that legendary recipe. With a moist, brown sugar butter cake, a crunchy and cinnamon-spiced pecan crumble swirl, and a luscious, buttery praline frosting, this is a dessert so decadent and delicious that no one will ever guess it’s gluten-free.
This isn’t just a recipe; it’s your complete guide to mastering a gourmet, gluten-free celebration cake. We’ll show you how to create a simple, from-scratch gluten-free flour blend that yields a perfectly tender and moist crumb. We’ll walk you through creating a beautiful crumble swirl and a classic, cooked praline frosting that tastes like pure Southern comfort. This is the ultimate, impressive dessert for a truly special occasion.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Gluten-Free Holiday Cake
What makes this Pecan Pie Bundt Cake so spectacular is its incredible, multi-layered texture and its deep, comforting, pecan-pie-inspired flavor, all in a completely gluten-free format. The recipe guides you through creating a simple, homemade gluten-free flour blend, a tender buttermilk cake, a crunchy pecan-cinnamon swirl, and a decadent, cooked praline frosting. It’s a rewarding baking project that results in a stunning, festive centerpiece that everyone at your holiday table can enjoy.
| Metric | Time / Level |
| Total Time | 2 hours (plus cooling time) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Intermediate |
| Servings | 12-16 |
The Essential Ingredients for This Showstopper
This recipe is built from four perfect, from-scratch components.
- The Homemade Gluten-Free Flour Blend: The foundation of our tender cake.
- What it is: A simple, perfectly balanced blend of white rice flour (for structure), tapioca flour (for chewiness and browning), potato starch (for a light, tender crumb), and xanthan gum.
- Xanthan Gum: This is a crucial, non-negotiable ingredient in gluten-free baking. It is a natural thickener and binder that mimics the role of gluten, providing the structure and elasticity that prevents your cake from being crumbly.
- The Pecan Crumble: A simple, uncooked crumble made with chopped pecans, brown sugar, and cinnamon that gets layered and swirled into the cake for a beautiful, crunchy ribbon of flavor.
- The Brown Sugar Butter Cake:
- Buttermilk & Brown Sugar: This classic combination is the secret to an incredibly moist and flavorful cake crumb. The brown sugar provides a deep, caramel-like sweetness, while the acidity in the buttermilk creates an exceptionally tender texture.
- The Praline Frosting: A classic, cooked, Southern-style frosting. It’s made by boiling brown sugar, butter, and milk together, which creates a deep, rich, and authentic caramel-praline flavor, before being thickened with confectioners’ sugar.
Step-by-Step to a Gluten-Free Masterpiece
Let’s break this incredible project down into simple, manageable parts.
Part 1: Your Homemade Gluten-Free Flour Blend & Pecan Crumble
Step 1: First, in a large bowl, make your gluten-free flour blend. Whisk together the 3 cups of white rice flour, the 1 1/2 cups of tapioca flour, the 3/4 cup of potato starch, the 1 tablespoon of xanthan gum, and the 1 1/2 teaspoons of salt. You will have more than you need for this recipe; you can store the extra in an airtight container for future baking.
Step 2: Next, make the pecan crumble. In a small bowl, stir together the 1/2 cup of chopped pecans, the 1/2 cup of packed light brown sugar, and the 1 teaspoon of ground cinnamon with 2 teaspoons of your prepared gluten-free flour blend. Set this aside.
Part 2: The Moist Brown Sugar Bundt Cake
Step 1: Preheat your oven to 350°F (175°C). Generously grease a 12-cup Bundt cake pan with butter or a gluten-free cooking spray.
Step 2: In a medium bowl, whisk together the 2 teaspoons of baking powder, the 1/2 teaspoon of baking soda, and the 1/2 teaspoon of salt with 1 1/2 cups of your prepared gluten-free flour blend.
Step 3: In the large bowl of an electric mixer, cream together the 2 sticks of room temperature butter and the 2 cups of packed light brown sugar on medium-high speed until the mixture is light and fluffy.
Step 4: Beat in the 4 large, room temperature eggs, one at a time.
Step 5: With the mixer on a low speed, add the flour mixture and the 1 cup of buttermilk to the egg mixture in alternating additions, beginning and ending with the flour mixture.
Step 6: Transfer half of the prepared cake batter to your prepared Bundt pan. Sprinkle half of the pecan crumble mixture on top. Repeat this process with the remaining batter and the remaining pecan crumble mixture.
Step 7: Use a butter knife to gently swirl the crumble mixture into the batter in a simple crisscross motion to create a marbled effect.
Step 8: Bake for 45 to 50 minutes, until a wooden skewer or a toothpick inserted into the center of the cake comes out clean.
Step 9: Let the cake cool completely on a wire rack in the pan, and then carefully invert it onto a cake plate.
Part 3: The Luscious Praline Frosting & Final Assembly
Step 1: In a small saucepan, bring the 1/2 cup of firmly packed light brown sugar, the 1/4 cup (4 tablespoons) of butter, and the 3 tablespoons of milk to a boil over medium heat.
Step 2: Let the mixture boil for exactly 1 minute, whisking it constantly.
Step 3: Remove the pan from the heat and stir in the 1 teaspoon of pure vanilla extract.
Step 4: Gradually whisk in the 1 cup of sifted confectioners’ sugar until it is completely combined and the frosting is smooth. Continue to whisk for about 3 minutes to allow the frosting to cool down and thicken slightly.
Step 5: Pour the warm praline frosting over the top of the completely cooled Bundt cake, letting it drip down the sides. Immediately top the cake with whole pecans for decoration before the frosting sets.
The Ultimate Gluten-Free Pecan Pie Bundt Cake
A from-scratch, gluten-free Bundt cake inspired by the classic flavors of a pecan pie. This recipe includes a homemade gluten-free flour blend. The cake itself is a rich brown sugar butter cake featuring a pecan, brown sugar, and cinnamon crumble that is layered and swirled throughout the batter. After baking and cooling, the cake is drizzled with a cooked praline-style frosting made from brown sugar and butter, and then decorated with whole pecans.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 25 minutes (includes cooling time)
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- For the Gluten-free Flour Blend:
- 3 cups (435 grams) white rice flour
- 1 1/2 cups (187 grams) tapioca flour
- 3/4 cup (123 grams) potato starch
- 1 tablespoon (8 grams) xanthan gum
- 1 1/2 teaspoons (5 grams) salt
- For the Pecan Crumble:
- 1/2 cup pecans, chopped
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- For the Cake:
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2 cups packed light brown sugar
- 4 large eggs, at room temperature
- 1 cup buttermilk
- For the Frosting:
- 1/2 cup firmly packed light brown sugar
- 1/4 cup (4 tablespoons) unsalted butter
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 cup confectioners’ sugar, sifted
- Whole pecans, for topping
Instructions
- Make the Flour and Crumble: In a large bowl, whisk together all the ingredients for the gluten-free flour blend.
- In a small bowl, stir together the chopped pecans, 1/2 cup of brown sugar, and cinnamon with 2 teaspoons of the prepared gluten-free flour blend to make the crumble.
- Make the Cake: Preheat the oven to 350°F. Grease a 12-cup Bundt cake pan.
- In a medium bowl, whisk together the baking powder, baking soda, and salt with 1 1/2 cups of the gluten-free flour blend.
- Using an electric mixer, cream together the butter and 2 cups of brown sugar until fluffy. Beat in the eggs one at a time.
- Alternating, add the flour mixture and the buttermilk to the egg mixture, beginning and ending with the flour mixture.
- Assemble and Bake: Transfer half of the batter to the prepared pan. Sprinkle half of the pecan crumble on top. Repeat with the remaining batter and crumble. Use a butter knife to gently swirl the crumble into the batter.
- Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack, then invert it onto a cake plate.
- Make the Frosting: In a small saucepan, bring the brown sugar, butter, and milk to a boil over medium heat. Let it boil for 1 minute, whisking constantly.
- Remove from the heat and stir in the vanilla. Gradually whisk in the confectioners’ sugar until combined and smooth.
- Pour the warm frosting over the cooled cake and immediately top with whole pecans to decorate.
Notes
- This recipe is entirely gluten-free, starting with a homemade multi-flour blend.
- The pecan crumble is layered and swirled into the batter, creating a ribbon of flavor and texture throughout the cake.
- The praline-style frosting is cooked on the stovetop and should be poured over the cake while it is still warm and pourable.
Storage and Make-Ahead Tips
This Pecan Pie Bundt Cake is a fantastic make-ahead dessert for a stress-free holiday.
- Make-Ahead: You can bake the entire cake (unfrosted) up to 2 days in advance. Let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. You can also prepare the praline frosting up to a week in advance and store it in an airtight container in the refrigerator. Just be sure to warm it gently to a pourable consistency before you glaze the cake.
- Storage: Store the finished, frosted cake, well-covered, at room temperature for up to 3 days.
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Creative Recipe Variations
- Use a Store-Bought Gluten-Free Flour: If you are very short on time, you can substitute the homemade flour blend with an equal amount (1 1/2 cups, or approximately 210 grams) of a high-quality, commercial 1-to-1 gluten-free baking flour that already contains xanthan gum.
- Add a Classic Bourbon Kick: For a flavor that is even more reminiscent of a classic Southern pecan pie, you can add 2 tablespoons of your favorite bourbon to the cake batter along with the buttermilk.
- Add a Chocolate Chip Twist: For a delicious chocolate and pecan combination, you can gently fold 1 cup of mini semi-sweet chocolate chips into the finished cake batter before you layer it into the pan.
Enjoy Your Gluten-Free Holiday Showstopper!
You’ve just created a truly special, show-stopping dessert that is the very definition of a holiday indulgence, and it’s one that everyone can enjoy. This Gluten-Free Pecan Pie Bundt Cake is a perfect harmony of a moist butter cake, a crunchy pecan swirl, and a rich praline frosting. It’s a rewarding baking project that is guaranteed to be a massive hit at any holiday gathering.
We hope you and your loved ones enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves to bake gluten-free!
Frequently Asked Questions (FAQs)
Q1: What is xanthan gum, and do I absolutely have to use it in my gluten-free baking?
Xanthan gum is a natural, plant-based thickener and stabilizer. In gluten-free baking, it is an absolutely essential ingredient. It is the secret that mimics the binding and the structural properties of gluten, and it is what prevents your gluten-free baked goods from being a dry, crumbly mess.
Q2: How do I keep my Bundt cake from sticking to the intricate pan?
This is the number one fear of any Bundt cake baker! The secret is to be very meticulous when you are greasing your pan. The best method is to use a pastry brush to apply a thin, even layer of softened (not melted) butter or shortening into every single nook, cranny, and crevice of the pan. Then, you can dust the pan with a little bit of your gluten-free flour blend and tap out any excess.
Q3: Can I make this cake with regular, all-purpose flour if I am not gluten-free?
Yes, you can. Simply substitute the 1 1/2 cups of the gluten-free flour blend in the cake recipe with an equal amount of regular all-purpose flour. You will also need to use 2 teaspoons of all-purpose flour in the crumble.
Q4: Can I make this cake a day or two before a holiday party?
Yes, this is a perfect make-ahead cake! It is very moist and will stay fresh for several days. The best method is to bake the cake and let it cool completely. Store it, well-wrapped, at room temperature. Prepare the frosting and store it separately in the refrigerator. Then, on the day of your party, you can simply warm the frosting and glaze the cake for a beautiful, fresh finish.
Q5: What is the “reverse creaming” method, and why isn’t it used here?
While some cake recipes use the “reverse creaming” method (mixing butter into the flour first), this recipe uses the classic “creaming method,” where the butter and the sugar are beaten together until they are light and fluffy. This method is fantastic for gluten-free cakes because it incorporates a lot of air into the batter, which helps to create a lighter, less dense final crumb.