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Parve
Easy
10 Servings
Allergens 
1 Hour, 20 Minutes
Diets
A moist, buttery Bundt cake with a rich pecan pie filling baked right inside — sweet, nutty, and deliciously comforting.
Yields 1 bundt cake
1/2 cup margarine
1/2 cup oil
2 cups sugar
4 eggs
1 tablespoon Gefen Vanilla Extract
1 tablespoon maple syrup
3 cups Glicks Flour
3 teaspoons baking powder
1/2 cup chopped toasted pecans, for garnish
3/4 cup chopped pecans
1/4 cup maple syrup
1 tablespoon Haddar Brown Sugar
1 teaspoon cinnamon
1 tablespoon Gefen Sweetened Almond Milk
1 tablespoon maple syrup
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan very well with cooking spray.
Beat margarine, oil, sugar, eggs, vanilla, and maple syrup in an electric mixer. Once combined, mix the flour with the baking powder. Alternate adding the flour mixture and the almond milk and mix until well combined.
Combine the filling ingredients in a bowl.
Pour three-quarters of the cake batter into the pan. Then add the filling, making sure it’s evenly distributed around the cake. Top with the remaining batter. Bake for 50–55 minutes or until a toothpick comes out clean.
Cool completely before removing the cake from the pan.
Mix the glaze ingredients and pour it over the cake. Garnish with toasted pecans.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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