Gluten-Free Pumpkin Spice Cake

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

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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 minutes

Cook Time 45 minutes minutes

Cooling Time: 1 hour hour

Total Time 2 hours 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