Go Back Email Link
–+ servings
Print Recipe

Gluten-Free Pumpkin Spice Cake Recipe

This easy gluten-free pumpkin cake can be modified to include white chocolate chips or nuts.
Prep Time15 minutes
Cook Time45 minutes
Cooling Time:1 hour
Total Time2 hours
Course: Desserts, Gluten-Free Desserts
Cuisine: American
Diet: Gluten Free, Low Lactose
Keyword: gluten-free pumpkin cake recipe
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.