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Preheat your oven to 375F and grease a bundt pan with oil of your choice (I love coconut oil spray)
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In a medium bowl whisk together flour, baking powder, and pumpkin pie spice
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In a food processor (or chop finely by hand), drain the water from your soaking dates and blend the dates plus 1-3 tbsp water until a thick paste forms
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Add the dates, and the rest of the wet ingredients into the flour bowl and mix until well incorporated.
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Pour into greased bundt pan and bake for 35-45 minutes depending on your oven. It'll be done when the edges are browned but the center is still quite moist. Let sit in bundt pan for 5 minutes before flipping onto a cooling rack (keep in mind pudding will not rise a lot!)
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In a small saucepan on low-medium heat combine all the ingredients for the topping and once boiling reduce to a simmer and cook until mixture becomings dark brown and syrup-like. Sweeten with additional sugar to your liking and stir every few minutes.
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When pudding is slightly cooled place on serving platter and poke holes with wooden skewer or a knife, drizzle the topping over the cake. Sprinkle pecans on top.