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!
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.