Gluten-Free Pumpkin Bundt Cake

A close-up of an unfrosted pumpkin bundt cake

Meaningful Eats

Gluten-Free Pumpkin Bundt Cake

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.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 1 10

Total Time 1 30

Author Erin Collins

Ingredients

Dry Ingredients

2 cups (300g) gluten-free measure-for-measure flour
1 tablespoon pumpkin pie spice
1 teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon kosher salt

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.

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