Summer calls for light and refreshing desserts, and what better way to enjoy the season than with a delightful pecan pie bundt cake?

Pecans are not only delicious but also packed with nutrients. They are a good source of healthy fats, fiber, and antioxidants, making them a great addition to any diet.

To make our pecan pie bundt cake healthier, we use whole wheat flour instead of refined flour. Whole wheat flour adds fiber and nutrients to the cake.

Traditional pecan pie can be quite sweet due to the high sugar content. In our recipe, we use a moderate amount of natural sweeteners like maple syrup.

Greek yogurt is a key ingredient in our pecan pie bundt cake, adding moisture and richness to the cake without the need for excess butter or oil.

Instead of a traditional pecan pie filling, we create a lighter version for our bundt cake. The pecan filling is made with chopped pecans, cinnamon.

To finish off our pecan pie bundt cake, we top it with a light cream cheese glaze. The glaze adds a hint of sweetness and tanginess that complements.

Compared to traditional pecan pie, our pecan pie bundt cake is lower in sugar and calories. It also provides more fiber, protein, and essential nutrients.