↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living


You are here: Home / Gluten-Free Flavor-Full / Gluten-Free Pumpkin Spice Cake

Gluten-Free Pumpkin Spice Cake

by Leave a Comment

This post may contain affiliate links. Read our disclosure policy here.

This easy gluten-free pumpkin spice cake recipe is made by doctoring a boxed gluten-free cake mix.

Jump to Recipe

Easy gluten-free pumpkin spice cake using Pamela's Cake mix

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 a boxed gluten-free cake mix to save the day. I doctor the cake mix to make a fast, easy, and delicious cheater dessert.

Gluten-Free Pumpkin Spice Cake Recipe

This easy gluten-free pumpkin cake can be modified to include white chocolate chips or nuts.

Ingredients:

1 package Pamela’s Classic Vanilla Cake Mix or King Arthur Gluten-Free Yellow Cake Mix
1 1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
3 large eggs
1 cup pureed pumpkin
2/3 cup milk or dairy-free milk substitute
1/3 cup mild oil

Optional Add Ins:

1 cup white chocolate chips or 1 cup of chopped nuts.

Directions:

Preheat oven to 350 degrees. Grease a bundt pan.

In a large mixing bowl, combine cake mix, spices, eggs, pumpkin, evaporated milk, and vegetable oil. Beat on medium speed for 2 minutes. Pour into prepared bundt pan.

Bake for 40 – 45 minutes or until wooden toothpick inserted in cake comes out clean. Cool in pan on wire rack for 20 – 25 minutes; invert onto cake plate and let it cool completely. Drizzle with glaze

White Chip Cinnamon Glaze

Ingredients:

1 tablespoons milk or dairy-free milk substitute
1 cup white chocolate chips
1/2 teaspoon cinnamon

Directions:

  1. Add milk and white chocolate chips to a sauce pan.
  2. Heat over medium-low heat, stirring constantly until the chips are melted.
  3. Remove from heat and stir in 1/2 teaspoon cinnamon.
  4. Drizzle the glaze over the Bundt cake.

Printable Recipe for Gluten-Free Pumpkin Spice Cake

Print

Gluten-Free Pumpkin Spice Cake Recipe

This easy gluten-free pumpkin cake can be modified to include white chocolate chips or nuts.
Course Desserts, Gluten-Free Desserts
Cuisine American
Diet Gluten Free, Low Lactose
Keyword gluten-free pumpkin cake recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time: 1 hour
Total Time 2 hours
Servings 12
Author Alea Milham

Equipment

  • 1 Bundt Cake Pan

Ingredients

Pumpkin Cake Ingredients:

  • 1 package Pamela’s Classic Vanilla Cake Mix or King Arthur Gluten-Free Yellow Cake Mix
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 3 large eggs
  • 1 cup pureed pumpkin
  • 2/3 cup milk or dairy-free milk substitute
  • 1/3 cup mild oil

White Chip Cinnamon Glaze Ingredients:

  • 1 tablespoons milk or dairy-free milk substitute
  • 1 cup white chocolate chips
  • 1/2 teaspoon cinnamon

Instructions

Pumpkin Cake Directions:

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

Glaze Directions:

  • Add milk and white chocolate chips to a sauce pan.
  • Heat over medium-low heat, stirring constantly until the chips are melted.
  • Remove from heat and stir in 1/2 teaspoon cinnamon.
  • Drizzle the glaze over the Bundt cake.

Notes

Optional Add Ins:
1 cup white chocolate chips or 1 cup of chopped nuts.

More Gluten-Free Bundt Cake Recipes:

Gluten-Free Applesauce Bundt Cake

Easy Gluten-Free Triple Chocolate Bundt Cake

Gluten-Free Cookies and Cream Bundt Cake

Would you like to save this article?

We'll email this post to you, so you can come back to it later!

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.