Erin’s Recipe Rundown

I love bundt cakes! There’s nothing better than having one on the counter to slice into for breakfast or an afternoon snack.

I tested this recipe with butter, oil, and shortening, and while I adore the taste of butter, shortening gives it the best crumb—soft, tender, and bakery-style.

Perfectly spiced and full of cozy fall flavor, this is the kind of cake that stays good for days and is sure to please.

Looking for more pumpkin desserts? Try these recipes for gluten-free pumpkin bars, gluten-free pumpkin cookies, gluten-free pumpkin cupcakes, gluten-free pumpkin roll and pumpkin rice pudding.

xoxo erin

A side view of a gluten-free pumpkin cake on a cake platter.
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Featured Comment

From Kristyn: “So pretty! This cake is so fluffy & you can’t even tell it’s gluten-free! It’s delicious & has the perfect pumpkin flavor! The cream cheese frosting is also so creamy & yummy!”

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Ingredients You’ll Need

Here are a few notes on some of the key ingredients to make this gluten-free pumpkin Bundt cake. Jump to the recipe card below for the exact measurements.

pumpkin bundt cake ingredients measured and labeled.
  • Gluten-free flour: It’s important to use a high-quality gluten-free flour that contains xanthan gum for the right texture. I love King Arthur.
  • Pumpkin: Be sure to use 100% pure pumpkin, NOT pumpkin pie filling.
  • Shortening: This ingredient is key for the ideal crumb! It has a higher melting point than butter and allows the flour to absorb more evenly.

You also might like this gluten-free gingerbread cake or this gluten-free apple cake!

How to Make Gluten-Free Pumpkin Bundt Cake

Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions

steps to make the pumpkin bundt cake batter.

This recipe is for a 12-cup Bundt pan. Make sure you generously grease it so the cake comes out clean!

I prefer to use a stand mixer, but a hand mixer will work too! In one bowl combine the dry ingredients, then in another cream the shortening and sugars before adding the oil, vanilla, and eggs. Add 1/3 of the dry and mix, then add 1/2 of the pumpkin and mix. Keep alternating between the two until fully combined.

steps for baking and frosting the pumpkin bundt cake.

Bake in the prepared Bundt pan. It’s important to let the cake cool in the pan for 20-30 minutes, before inverting the pan onto a wire rack to release it gently. The cake will need to cool the rest of the way on the wire rack before it’s ready for frosting.

Make the frosting, adjusting the consistency by adding a little more powdered sugar or milk depending on what it needs to be spreadable. Frost and enjoy!

An overhead view of a frosted gluten-free pumpkin cake.
A close-up of an unfrosted pumpkin bundt cake
4.92 from 12 votes

Gluten-Free Pumpkin Bundt Cake

Author Erin Collins
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
This is the BEST pumpkin bundt cake I've ever had!
My #1 tip for gluten-free pumpkin cake – don't use butter. Yes! You read that right. A combination of oil/shortening makes for the most perfect crumb.
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Ingredients

Dry Ingredients

Other Ingredients

  • ½ cup (97g) shortening
  • 1 cup (200g) granulated sugar
  • ¾ cup (160g) brown sugar
  • ½ cup (120g) neutral oil
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 15 oz can pure pumpkin

For the Frosting

  • 1 tablespoon butter, softened
  • 3 oz cream cheese, softened
  • 1 cup (120g) powdered sugar, plus more as needed
  • 1-2 tablespoons milk of choice
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat the oven to 350°F degrees. Generously grease a 12-cup capacity Bundt pan.
  • In a large bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, baking powder, and salt.
  • In the bowl of a stand mixer, beat together the shortening, granulated sugar and brown sugar on medium speed for 1-2 minutes until creamed. Add the oil, vanilla and eggs and mix until smooth, scraping down the sides and bottom of the bowl halfway through.
  • With the mixer running on low, add ⅓ of the dry ingredients and mix until combined. Add ½ the pumpkin and continue to mix. Repeat, alternating with the remaining dry ingredients and pumpkin.
  • Pour the batter into the prepared bundt pan and smooth the top.
  • Bake for 60-70 minutes, or until an inserted toothpick comes out clean and the top feels slightly firm to the touch.
  • Cool the cake in the pan for 20-30 minutes. Then carefully invert the pan, to let the cake slide out and continue cooling on a wire rack. Let the cake cool completely before frosting.

For the cream cheese frosting:

  • In a medium bowl beat together the butter and cream cheese until light and fluffy.
  • Beat in the powdered sugar followed by the milk and vanilla.
  • Beat in a little extra powdered sugar or milk if needed, until the frosting is spreadable.
  • Place the cake on a serving platter and frost. Slice and enjoy!

Notes

Gluten-Free: Use a high-quality gluten-free measure-for-measure flour with xanthan gum. This is my favorite brand!
Dairy-Free: Use dairy-free cream cheese and dairy-free butter for the frosting.
To Make-Ahead: Unfrosted cake can be stored at room temperature for up to 2 days or 5 days in the fridge. Frosting can be made up to 3 days in advance and refrigerated in an airtight container. Let soften at room temperature and re-whip for smoothest texture.
To Store: Leftover frosted cake should be stored in the refrigerator due to the frosting. Cover and refrigerate for up to 5 days.
To Freeze: Store cake in an airtight container. Unfrosted cake can be frozen for up to 3 months and thawed at room temperature. Frosted cake can be frozen for up to 1 month and thawed in the fridge overnight.

Nutrition

Calories: 447kcal | Carbohydrates: 59g | Protein: 4g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 289mg | Potassium: 153mg | Fiber: 3g | Sugar: 42g | Vitamin A: 6070IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg

This post was originally published in September 2022. It was updated with new photos and instructions in September 2025.

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Hi, I'm Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you!

Read about Erin

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Comments

  1. This is my 3rd or 4th time making this cake. It is so delicious and moist! I just have it without the frosting but I bet the frosting would be delicious!

    Reply

    1. I’d also love to know the answer to this. With Bob’s 1:1 2 cups is far less than 320 also. Given that the mixes have different weights – do we just go with the cup measurement?

      Reply

      1. Hi Jennifer and Brevan, we find that 1 cup of King Arthur Measure-for-Measure Flour (the brand we recommend) weighs much closer to 160 grams so that’s why the measurements read as they do. At the end of the day a cup measurement is subjective – and we think the manufacturer doesn’t realize gluten-free flour is denser than traditional wheat flour. Traditional wheat flour is 120 grams/cup. Erin likes to make her recipes so they will turn out for both people using cup measurements and grams measurements so she has standardized all of her recipes with this in mind. We hope this helps!

        Reply

  6. 5 stars
    So pretty! This cake is so fluffy & you can’t even tell it’s gluten-free! It’s delicious & has the perfect pumpkin flavor! The cream cheese frosting is also so creamy & yummy!

    Reply

  8. 5 stars
    This was an amazing gluten free cake! I love the crumb, and thank you for the tip on not using butter, it was a game changer!

    Reply
4.92 from 12 votes (5 ratings without comment)

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