Print

Gluten Free Pumpkin Bundt Cake: Indulge in Fall Flavors!

gluten free pumpkin bundt cake
Print Recipe

A delicious and moist gluten-free pumpkin bundt cake that captures the essence of fall with its warm spices and rich pumpkin flavor.

  • Author: Dija
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 2 cups gluten-free all-purpose flour
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
  2. In a large bowl, mix together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared bundt pan and smooth the top.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

  • For added flavor, consider adding chocolate chips or nuts to the batter.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This cake can be served plain or with a dusting of powdered sugar on top.

Nutrition

Find it online: https://101simplyrecipes.com/gluten-free-pumpkin-bundt-cake-recipe/