I’d like to show you a picture of this cake, but it was eaten before I could get that. I’ll have to be quicker next time. It went fast, with two teens in the house. It’s gluten free, and even with the benefit of reduced sugar, it vanished: Coconut sugar has a lower glycemic index than white sugar, but works well here with the natural sweet of the pumpkin and pineapple. Pecans and walnuts work well too, but those are allergenic in my house. Organic raw nuts in the filling are a healthful addition for minerals and clean fats. You can add a glaze or icing once this is out of the oven, but we deferred that and everyone thought it was plenty sweet.
Pumpkin Pineapple Bundt Cake - Gluten Free, With Benefits
Preheat oven to 350. Lightly grease a nine inch bundt pan.
Mix together all ingredients for the filling and set aside.
To prepare the batter, cream butter with sugar until pale and fluffy. Add egg, beat until smooth, then add vanilla. Stir in gluten free baking mix (Bob's Red Mill or Pamela's Baking & Pancake Mix work well), then add canned pumpkin and mix til incorporated.
Spoon half the batter into the greased Bundt pan. Then spread the filling mixture evenly over the batter. Then, add the remaining batter to cover the filling. Use a knife to make an up and down zig zag pattern into the cake batter. Don't smooth out the batter.
Bake for 45-50 minutes. When cool enough, flip pan upside down onto a cake plate and enjoy with or without a glaze.
In the 1990s when my son was little, I made my own dairy-free egg nog so he could enjoy this important holiday treat like anyone else. A non-dairy nog was not sold in stores at the time. Ingredients were limited, and the Paleo and coconut craze had not yet hit. Though we avoided soy as a rule, I made an exception at holiday time to make this nog work, and had some DPP-IV enzymes to help him digest the soy. My Holy Grail was making batches of this for big gatherings, and have nobody blink. I didn’t want anyone to be able to tell the difference between what I made, and traditional nog made with cream.
Now, of course, we’re all over the coconut milk and don’t use soy anymore. And you can buy egg nog made with all sorts of milk substitutes, at just about any supermarket. Some have corn syrup, gooey gums, and starchy thickeners (no thanks). Some are organic and made with cream and cane sugar (better!). But if you really want a nourishing, delicious nog, make it yourself – it’s a bit of a project, but it’s fun. If you’re lucky enough to have fresh full fat raw milk and cream on hand, and it is not an allergen, enjoy that for sure. For this big punchbowl batch, I use sugar and raw eggs. If you would like a less sugary, more Paleo version, click here; for a cooked version, click here.
Get your milks are ready to go: Open the coconut milk cans and mix the milk thoroughly so there are not solid chunks of fat in it. Blend evenly with the almond milk with a blender or mixer. Place all the blended milks in a pitcher in refrigerator.
Separate the yolks, setting the whites in refrigerator. Beat yolks until light in color. Mix the sugars together, and then slowly beat these into the egg yolks, followed by the vanilla flavoring.
(Parents, if you're interested in jacking this recipe up, this is where you add the booze: 2 cups of dark rum, brandy, bourbon, or rye. Slowly drizzle your chosen vice in while continuing to beat the eggs.)
At this point, alcohol or no, cover the nog tightly with plastic wrap and refrigerate. Let stand for an hour so it won't taste overly "eggy".
Once it has sat and chilled for an hour, remove it from fridge and slowly beat in the milks. Refrigerate again for three hours, tightly covered.
When ready to serve, beat the egg whites you set aside earlier until stiff but not dry. Fold these lightly into your other ingredients. Serve sprinkled with freshly grated nutmeg and a dash of pumpkin spice.
For an extra decadent treat (yes, more sugar here), float a pint of non-dairy So Delicious Coconut Milk Frozen Desserts in the punch bowl.