Last Updated on October 27, 2025 by Carrie Korem, FNTP
If you love pecan pie but want to change this up a bit, this Pecan Pie Bundt Cake is for you. It has all the rich, buttery flavor of a traditional pecan pie, but in soft, tender cake form.
This cake is gluten-free and grain-free, made with almond, coconut, and arrowroot flours for a perfectly moist texture. When I made it for my daughter, she looked at me and said, “There’s no way this is gluten-free. It’s so good!”
It’s the perfect dessert for the fall months and makes a beautiful addition to your Thanksgiving table.
Why You’ll Love This Pecan Pie Bundt Cake
- Gluten-free and grain-free – made with wholesome, nutrient-dense flours
- Simple ingredients – pantry staples come together quickly
- Perfect for the holidays – cozy flavors of pecan pie in a cake
- Moist and buttery – with a gooey pecan topping that caramelizes beautifully in the oven
Ingredients for Pecan Pie Bundt Cake
For the Cake
- 16 tablespoons unsalted butter, room temperature
- ½ cup organic cane sugar
- 4 large eggs, room temperature
- 1 cup finely ground almond flour
- ½ cup arrowroot flour
- ½ cup Bob’s Red Mill coconut flour
- 1½ teaspoons baking powder
- ½ teaspoon Celtic sea salt
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the Pecan Topping
- 8 tablespoons unsalted butter, melted
- ½ cup brown sugar
- 2 tablespoons maple syrup
- 1 cup chopped pecans
- ¼ teaspoon Celtic sea salt
How to Make Pecan Pie Bundt Cake
- Preheat your oven to 350°F and adjust the rack to the middle position.
- Cream the butter and sugar in the bowl of a standing mixer for about 5 minutes, until light and fluffy. Scrape down the sides.
- Add eggs one at a time, mixing on low after each addition.
- In a separate bowl, whisk together the almond flour, arrowroot, coconut flour, baking powder, and sea salt.
- In a measuring cup, combine the milk, vanilla, and almond extract.
- With the mixer on low, alternate between adding the flour mixture and milk mixture in thirds, until fully combined.
Make the Pecan Layer
In a small bowl, stir together the melted butter, brown sugar, maple syrup, chopped pecans, and sea salt.
Pour this mixture into a buttered bundt pan, spreading it evenly across the bottom. Then, spoon the cake batter on top and smooth with an offset spatula.
Bake
Bake for 45–50 minutes, until golden brown and a cake tester comes out clean. Cool for 10 minutes, then invert the cake onto a serving plate.
Serve warm or at room temperature.
Tips for the Best Pecan Pie Bundt Cake
- Use room temperature ingredients for a smoother batter.
- Don’t skip the arrowroot flour — it gives the cake a light, soft crumb.
- Serve warm with a dollop of whipped cream to level up a notch.
How to Store Pecan Pie Bundt Cake
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze individual slices for up to 2 months. Just thaw and warm before serving.
More Gluten-Free Fall Desserts You’ll Love
Pecan Pie Bundt Cake (Gluten-Free)
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: Serves 8-10
- Category: dessert
- Diet: Gluten Free
For the pecan topping:
- 8 tablespoons unsalted butter, melted
- 1/2 cup brown sugar
- 2 tablespoons maple syrup
- 1 cup chopped pecans
- 1/4 teaspoon Celtic sea salt
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Place the butter and sugar in the bowl of a standing mixer, and beat for 5 minutes on medium-high until light and fluffy. Scrape the sides of the bowl and add the eggs one at a time with the mixer on low.
- In a separate bowl, whisk together the almond flour, arrowroot, coconut flour, baking powder and sea salt. In a separate measuring cup, combine the whole milk and extracts.
- With the mixer on low, add 1/3 of the flour mixture then 1/3 of the milk mixture. Continue to alternate between dry and wet ingredients until all ingredients have been added and combined.
- Combine the melted butter, brown sugar, maple syrup, pecans and sea salt in a small bowl.
- Pour the melted butter mixture into a buttered bundt pan. Using a large spoon, spoon the batter on top of the butter mixture and then smooth it out with an offset spatula so it’s even in the pan. Bake for 45-50 minutes, or until golden brown and when a cake tester is inserted it comes out clean. Cool for 10 minutes, and then invert the cake out onto a serving plate. I like to serve this warm, but it can also be served at room temperature.
