Gluten-Free Pumpkin Spice Cake

I love baking from scratch. But sometimes life is crazy. Fences blow over, printers break, horses get injured, children get sick…but life goes on, so you try to find a way to fit in the sweet stuff despite everything that is going on around you. That is when I turn to one of Pamela’s Gluten-Free Cake Mixes to save the day. I doctor the cake mix to make a fast, easy, and delicious cheater dessert.

Gluten-Free Pumpkin Spice Cake

 

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Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

A fast and easy gluten-free Pumpkin Spice Cake

Author: Alea

Recipe type: Dessert

Serves: 8

Ingredients

• 1 package Pamela's Products Classic Vanilla Cake Mix
• 1½ teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• 3 large eggs
• 1 cup pureed pumpkin
• ⅔ cup evaporated milk
• ⅓ cup vegetable oil
• 1 cup white chips (optional)

White Chip Cinnamon Glaze

• 3 Tablespoons evaporated milk
• 1 cup white chocolate chips
• ½ teaspoon cinnamon

Directions

1. Preheat oven to 350 degrees. Grease a bundt pan.
2. In a large mixing bowl, combine cake mix, spices,eggs, pumpkin, evaporated milk, and vegetable oil.
3. Beat on medium speed for 2 minutes. Pour into prepared bundt pan.
4. Bake for 40 – 45 minutes or until wooden toothpick inserted in cake comes out clean.
5. Cool in pan on wire rack for 20 – 25 minutes; invert onto cake plate and let it cool completely.

Glaze Directions:

1. In a small sauce pan, heat evaporated milk until it reaches a boil.
2. Remove from heat. Add chips; stir until smooth.
3. Stir in ½ teaspoon cinnamon.
4. Drizzle glaze over cake.

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