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 in the fall!
During the fall season, pumpkin recipes start to arise, and this gluten-free pumpkin spice bundt cake is one of the best pumpkin desserts to serve. It has a tender crumb and rich pumpkin flavor, sweetened with the perfect amount of ground cinnamon and spice. You can easily prepare this gluten-free bundt cake a day before your event, and prior to serving top the cake with your favorite bundt cake topping. We enjoy this cake with a creamy delicious cream cheese frosting, or simply sprinkle the top with a dusting of powdered sugar.
Bundt cakes are always a crowd-pleaser, and this gluten-free version looks beautiful displayed on a festive platter or bar cart. Depending on the size of your party, this pumpkin bundt cake recipe is customizable for either 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 mini pumpkin bundt cakes, one with dark chocolate chips and cream cheese frosting and a plain pumpkin version with powdered sugar. You could even try a homemade caramel sauce or white chocolate orange icing.
Jump to:
- Ingredients in Gluten-Free Pumpkin Bundt Cake
- How to Make Gluten-Free Pumpkin Bundt Cake
- The BEST Toppings For Pumpkin Bundt Cake
- How To Dress Up Your Cake
- Bundt Cake Pan Tips
- How Many Cups Are in a 10-inch and 6-inch Bundt Cake Pan?
- Bundt Cake Pan Tips
- For More Tasty Fall Desserts, Check Out These Recipes Below
- Recipe
Ingredients in Gluten-Free Pumpkin Bundt Cake
This gluten-free pumpkin bundt cake recipe has the perfect texture and flavor! Serve this delicious cake at your next fall gathering.
- Gluten-Free Flour: Bob's Red Mill Gluten-Free 1 to 1 flour works well in this recipe.
- 15 ounces of canned Pumpkin Puree: Look for pure pumpkin puree, not pumpkin pie mix.
- Dark Brown Sugar: Dark brown sugar gives a delicious molasses flavor, but you can substitute light brown sugar or coconut palm sugar.
- Sugar: Helps sweeten the bundt cake.
- Eggs: Helps the bread to rise.
- Coconut Oil: Refined coconut oil works well for a neutral taste, and it's healthier than vegetable oil. I would not recommend olive oil.
- Vanilla Extract: Try choosing a high-quality pure vanilla extract for the best results.
- Pumpkin Pie Spice: Gives this pumpkin bundt cake its spicy flavor.
- Cinnamon: A little more cinnamon helps balance out the spices.
- Baking Soda: This helps the bundt cake to rise.
- Baking Powder: This helps the bundt cake to rise.
- Salt: For flavor, and helps balance the sweetness.
- Dark Chocolate Chips (Optional): Dark chocolate chips complement this gluten-free pumpkin bundt cake well.
- Powdered Sugar: A light dusting of powdered sugar is all you need to finish the cake. For a richer option, try the cream cheese frosting I used for this recipe.
How to Make Gluten-Free Pumpkin Bundt Cake
This gluten-free pumpkin cake is a great recipe! You can make one large version of two smaller gluten-free bundt cakes.
- Preheat the oven to 350° F. Grease a 10-inch or 6-inch bundt cake pan.
- In a large mixing 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 batter into the greased bundt pan, filling only ⅔ 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 and 10-inch pan for 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 it to a cooling rack for 2 hours.
- Once the cake cools, add your choice of topping.
- Cover leftover cake and tightly store at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Serve!
The BEST Toppings For Pumpkin Bundt Cake
You can leave your pumpkin bundt cake plain or dress it up with different flavored toppings!
- White Chocolate Cream Cheese Frosting found here.
- Orange Glaze
- Powdered Sugar Dusting
- Caramel Sauce
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. 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 prior to serving.
Bundt Cake Pan Tips
Here are some tips to help create the perfect bundt cake!
- Grease the pan well, in every nook and cranny. I like to dip my pastry brush in some oil and generously go around the pan.
- When using a smaller pan, only fill the pan only ⅔ to ¾ of the way full, to avoid overflow.
- Let the cake sit in the pan for 10-15 minutes once removed from the oven. When ready to remove the bundt cake from the pan, place a wire rack on top of the cake, and using both hands, flip the rack and pan simultaneously. Set the rack on your counter, releasing the cake. If you have to, tap the pan a few times to loosen the cake.
How Many Cups Are in a 10-inch and 6-inch Bundt Cake Pan?
- 10-inch Bundt Cake Pan: equals about 12 cups: Serves 12 to 16 slices.
- 6-inch Bundt Cake Pan: equals about 6 cups: Serves 6 to 8 slices.
Bundt Cake Pan Tips
Here are some tips to help create the perfect bundt cake!
- 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.
- When using a smaller pan, only fill the pan ⅔ to ¾ of the way full, to avoid overflow.
- 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 Fall Desserts, Check Out These Recipes Below
- Pumpkin Bread (Gluten-Free)
- The BEST Pumpkin Pie (Gluten-Free)
- Apple Crumble Bars (Gluten-Free)
- Cranberry Orange Bread
- Mummy Rice Krispies Treats
Recipe
Gluten-Free Pumpkin Bundt Cake
Ingredients
Wet Ingredients
- 1 cup coconut oil, refined
- 1 cup dark brown sugar
- ¾ cup sugar
- 1 15 ounce can pumpkin puree not pumpkin pie filling
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ¾ cups gluten-free flour (374g)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Optional
- 1¼ cups dark chocolate chips
Instructions
- Preheat the oven to 350° F. Grease a 10-inch or two 6-inch bundt cake pans.
- In a large mixing bowl whisk together the dry ingredients: gluten-free flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and chocolate chips. Set it 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 greased bundt cake pan, filling only ⅔ 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 and the 10-inch pan for 55-65 minutes, or until the center is fully cooked.
- Remove the pan from the oven and allow the cake to sit in the pan for 10 minutes. After ten minutes, remove the bundt cake from the pan and transfer it to a cooling rack for 2 hours.
- After two hours, top the pumpkin bundt cake with your favorite topping.
- Cover any leftover cake in a tightly sealed container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
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