Gluten-Free Pumpkin Bundt Cake

Gluten-Free Pumpkin Bundt Cake, perfectly spiced and sweet. Add dark chocolate chips and a cream cheese frosting for the ultimate splurge, or serve plain with a dusting of powdered sugar. It’s the perfect dessert to serve for Fall!

This gluten-free pumpkin bundt cake is such a great recipe! It’s rich in flavor, ultra moist, and beautiful in design. Perfect for entertaining and holidays. You can use a 10-inch bundt cake pan or two 6 inch pans. I personally prefer using the two smaller pans, that way I can create two different flavor options. Our favorite version of this recipe is to add dark chocolate chips and cream cheese frosting, but the plain version is just as delicious.

How to Make Pumpkin Bundt Cake

This recipe is super easy to make!

  1. Whisk together the dry ingredients
  2. Mix the wet ingredients
  3. Add the dry ingredients to the wet ingredients
  4. Pour mixture into the well-greased bundt pan and bake for 35-65 minutes depending on the size of the pan.
  5. Remove the bundt cake from the oven and allow the cake to sit for 10 minutes.
  6.  After ten minutes, remove the bundt cake from the pan and continue cooling on a wire rack for 2 hours.
  7. Serve!

The BEST Toppings For Pumpkin Bundt Cake

You can leave you pumpkin bundt cake plain or dress it up with different flavored toppings!

How To Dress Up Your Cake

The great thing about bundt cakes is that they are beautiful on their own, right out of the pan. For a special occasion add a floral arrangement to the middle.

For fun, I dressed up my two bundt cakes with a floral arrangement, which took less than 1 minute to assemble.

All you will need is:

  • 1 Large / Medium Faux Floral
  • 4 faux leaves
  • 4-6 twigs and branches

Place the large floral in the center of the bundt cake, and position the faux leaves and twigs around it. That’s it! It’s super simple but serves as a beautiful centerpiece. Remove the faux floral when serving.

Bundt Cake Pan Tips

Here are some tips to help create the perfect bundt cake!

  1. Grease the pan very well in every nook and cranny. I like to dip my pastry brush in some oil and generously go around the pan.
  2. When using a smaller pan, only fill the pan 2/3 to 3/4 of the way full, to avoid overflow.
  3. Using a large spoon, scoop the cake batter into the pan one dollop at a time, making sure to distribute the batter in every corner. Once the batter is in, tap the pan on the countertop a few times to let out any air bubbles.
  4. Let the cake sit in the pan for 10-15 minutes once removed from the oven. Next, place the wire rack on top of the cake pan. Using both hands, flip the rack and pan simultaneously and set on your counter, releasing the cake. If you have to, tap the pan a few times to loosen the cake.

For More Tasty Recipes

Gluten-Free Pumpkin Spice Bread

Gluten-Free Pumpkin Pie {Dairy-Free}

Gluten-Free Apple Crumble Bars

Gluten-Free Cranberry Orange Loaf {Dairy-Free}

Gluten-Free Pumpkin Bundt Cake

Recipe Author : Rebecca Taig
Gluten-Free Pumpkin Bundt Cake, perfectly spiced and sweet. Add dark chocolate chips and a cream cheese frosting for the ultimate splurge, or serve plain with a dusting of powdered sugar. It's the perfect dessert to serve for Fall!
No ratings yet
Course Dessert
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 12 people
Calories 504 kcal

Ingredients
  

  • 1 cup oil
  • 1 cup dark brown sugar
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 4 large eggs
  • 1 15 ounce can pumpkin not pumpkin pie filling
  • 2 ¾ cups gluten-free flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Optional

  • cups dark chocolate chips

Instructions
 

  • Preheat the oven to 350° F. Grease a 10-inch or 6-inch bundt cake pan.
  • In a large bowl whisk together the dry ingredients: gluten-free flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and chocolate chips. Set aside.
  • In a separate bowl combine the pumpkin, sugar, and oil until well blended. Add eggs one at a time. Mix on high speed for 1 minute.
  • Slowly pour the dry ingredients into the wet ingredients, continuing to mix until well combined.
  • Pour the batter into the bundt cake pan, filling only 2/3 full for the 6-inch pan, or all of the batter for the 10-inch pan.
  • Bake the 6-inch pan for 35-45 minutes.
    Bake the 10-inch pan 55-65 minutes, or until the center is fully cooked.
  • Remove the pan from the oven and allow the cake to sit for 10 minutes.
    After ten minutes, remove the bundt cake from the pan and transfer to a cooling rack for 2 hours.
  • Cover leftover cake and tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition

Serving: 1sliceCalories: 504kcalCarbohydrates: 62gProtein: 6gFat: 27gSaturated Fat: 7gCholesterol: 62mgSodium: 192mgPotassium: 237mgFiber: 4gSugar: 38gVitamin A: 103IUVitamin C: 1mgCalcium: 134mgIron: 2mg
Keyword cakes, gluten free, pumpkin
Pin Recipe
Did You Make This Recipe?Share your recipe photos with me @rebecca.taig
Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!

About Me

Hi, I'm Rebecca the voice and creator behind this blog, filled with inspiration for entertaining, home design, and delicious gluten-free recipes.

STAY UP TO DATE

Be the first to receive all my latest posts and recipes directly to your inbox

.

@REBECCA.TAIG ON INSTAGRAM

Leave A Comment Below

Recipe Rating




Subscribe to receive my FREE guide to the Top 10 Tips For Ultimate Baked Goods

You will also receive FREE recipes, home decor tips, and my monthly newsletter. Directly to your inbox!
.