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.
Ingredients
Cake Batter
- 2 cups gluten free baking mix ..such as Pamela's - though this has some dairy in it
- 2/3 cups butter ..dairy free option: Ghee or coconut oil
- 1 cup canned pumpkin organic, unsweetened
- 1 cup coconut sugar
- 1 tsp gluten free vanilla
Filling
- 1/2 cup raw cashews chopped
- 1/2 cup raw almonds chopped
- 3 teaspoons cinnamon
- 1 Tablespoon raw honey
- 1/4 cup coconut sugar
- 1/2 cup pineapple, chopped canned or fresh; if canned, drain juices first
Servings: small servings
Instructions
- 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.
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