Here it is.  My very first recipe published on The Cheeky Celiac.  Thank you mom for guiding me with your knowledge and allowing me all the freedom a girl could want in the kitchen!

Pumpkin Bundt Cake w/ Pecan Topping

Bundt Cake Ingredients

1 box of Glutino Gluten Free Pantry Old Fashioned Yellow Cake 
½ cup of pumpkin puree or pumpkin pie mix
2 large eggs
1 tsp of pure maple syrup
1/2 cup of almond milk
¼ cup coconut oil

Preheat oven to 350. Grease bundt cake pan w/ coconut oil. In large mixing bowl blend ingredients together until all lumps are gone. Pour into pan. Bake 35 minutes or until inserted toothpicks comes out clean.

To make the nutty topping, you will need:
1 teaspoon of cinnamon
1 1/2 cup of chopped pecans
1 1/3 a cup of 100% pure maple syrup or sugar

Lightly oil frying pan with oil. Turn pan on medium heat. Stirring constantly so pecans don’t burn.

Loosen cake from pan and carefully flip on plate. Then add toasted pecans.

Let cool and enjoy.  (I didn’t even wait until it cooled before digging in.)

Gluten Free Dairy Free Pumpkin Bundt Cake with Gooey Nut Topping

Fall is here and my creativity is near.

Thanks to Glutino Foods for providing me with so many options so I can bake my heart out.  I’m going to have a blast with all of these mixes you mailed me!

*****Although I was given free products to use for this post, all opinions are my own.