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Home » Recipes » Gluten Free Cake Recipes

Gluten Free Pumpkin Bundt Cake

Published: Nov 3, 2023 · Modified: Oct 13, 2024 by Kim · This post may contain affiliate links · 20 Comments

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With canned pumpkin and pumpkin pie spice, this Gluten Free Pumpkin Bundt Cake is moist and dense and the perfect flavors of fall.

gluten free pumpkin pound cake up close on black cake stand

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

Who doesn't love a bundt cake? This one happens to be a pound cake, and a good pound cake should be dense, but very moist and flavorful. You should be able to pick up a piece of it with your hands without it falling apart.

I've been making my gluten free cream cheese pound cake for years, which is a great go-to dessert that always wows everyone. I usually serve it with whipped cream and fresh strawberries, which is perfect for spring or summer. But it's fall now and I really wanted pound cake, so I decided to see how my recipe would fare by adding pumpkin puree and pumpkin pie spice. And I'm happy to say it was delicious and the perfect addition to my fall dessert repertoire!

overhead shot of half of pumpkin pound cake on black cake stand over white flour sack towel

Ingredients in Gluten Free Pumpkin Pound Cake

ingredients for pumpkin bundt cake labeled and measured out.
  • Kim's all purpose gluten free flour blend--a store bought blend may be substituted, but hasn't been tested.
  • Butter--all good pound cakes begin with butter
  • Cream cheese--this bundt cake is based on my cream cheese pound cake, but to add the pumpkin I needed to reduce the cream cheese.
  • Brown sugar--the original recipe doesn't call for brown sugar, but brown sugar and pumpkin go well together.
  • Eggs--lots of eggs (6 to be exact) go into this cake as they are the only leaveners. There is no baking powder or soda to leaven the cake.
  • Pumpkin puree--make sure to buy real pumpkin and not pumpkin pie filling
  • Pumpkin pie spice--pumpkin itself is pretty bland, so what people mostly associate as pumpkin flavor is really made with a few spices thrown together, known as pumpkin pie spice. You can buy this at some stores, but it's so easy to make. More on that below.

here's how to make this bundt cake

  1. Beat butter, cream cheese, sugars, pumpkin puree, pumpkin pie spice, and salt on medium high until very light and fluffy, 5 minutes.
  2. Add eggs, one at a time, beating for 2 minutes after each addition.
  3. Fold in the flour blend.
  4. Pour batter into a greased and floured bundt pan and bake at 300 degrees F for 1 hour and 30 minutes to 1 hour and 40 minutes, or until a skewer inserted into the cake comes out with with just a few small crumbs.
  5. Cool completely in pan on wire rack.
  6. Carefully flip over onto cake plate or stand.
  7. Combine powdered sugar, hot milk, maple syrup, and maple extract and whisk until smooth.
  8. Pour over cake. Allow to form a crust.
  9. Serve.
brushing bundt pan with cake goop.
creaming butter, sugars, and pumpkin in black stand mixer.
adding eggs, one at a time, to the pumpkin butter mixture in black stand mixer.
folding flour into the pumpkin mixture in glass stand mixer bowl.
spreading batter into prepared bundt pan
fully baked pumpkin bundt cooling off in pan on wire rack.
whisking maple glaze ingredients in a medium glass bowl.
pouring white glaze over the baked and cooled pumpkin bundt cake.

pumpkin bundt cake FAQs

Can pumpkin bundt cake be made in advance?

Yes! It actually gets better with age and stays moist for days. It will keep at room temperature for 4-5 days, covered, or can be frozen, well wrapped, for up to 3 months.

Does pumpkin bundt cake need a glaze or can it be left off?

No, it will still be delicious without the glaze, but the glaze is so good there's no reason to leave it off.

Can any shape of bundt pan be used to make pumpkin bundt cake?

Yes, you don't have to use the spiral one that I have. Any type of bundt pan can be used, as long as it holds 10 cups of batter.

pouring maple glaze on pumpkin pound cake

more gluten free pumpkin recipes

  • The BEST Gluten Free Pumpkin Bread Recipe
  • Incredible Gluten Free Pumpkin Pie
  • The Best Gluten Free Pumpkin Roll
  • Gluten Free Pumpkin Earthquake Cake
  • Gluten Free Pumpkin Dinner Rolls
  • Easy Pumpkin Spice Creme Brulee
  • Gluten Free Pumpkin Donuts
  • Gluten Free Pumpkin Cupcakes with Maple Swiss Meringue Buttercream
  • Gluten Free Pie Crust Chips and Pumpkin Dip
slice of pound cake cut and lifted out of whole cake

This Gluten Free Pumpkin Bundt Cake with a sweet maple glaze is dense and moist with full pumpkin flavor throughout.

gluten free pumpkin pound cake up close on black cake stand

Gluten Free Pumpkin Pound Cake

Kim
With canned pumpkin and pumpkin pie spice, this gluten free pumpkin pound cake is moist and dense and the perfect flavors of fall.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 1 hour hr 40 minutes mins
Total Time 2 hours hrs 5 minutes mins
Course Dessert
Cuisine American
Servings 16 servings

Ingredients
 

  • 1½ cups (3 sticks or 283 g) butter, softened
  • 4 ounces (113 g) cream cheese, at room temperature
  • 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
  • 2 cups (400 g) granulated sugar
  • 1 cup (200 g) lightly packed brown sugar
  • 6 large eggs, at room temperature
  • 3 cups (420 g) Kim's all purpose gluten free flour blend
  • 2 teaspoon pumpkin pie spice*
  • ⅛ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Maple Glaze

  • 2 cups (250 g) powdered sugar
  • 2-3 tablespoon milk, heated in microwave to almost boiling
  • 2 tablespoon pure maple syrup
  • ¼ teaspoon maple extract, if desired
Get Recipe Ingredients

Instructions
 

  • Preheat the oven to 300° F. Grease and flour a bundt pan, or use my recipe for cake goop (in the notes section below). Set aside.
  • In the bowl of a stand mixer, cream the butter and cream cheese with the sugars, pumpkin puree, pumpkin pie spice, and salt until smooth, about 5 minutes. Stop to scrape the sides and bottom of the bowl halfway between creaming.
  • Add eggs, one at a time, beating for 2 minutes after each. The mixture will look curdled and that's normal.
  • Fold in the flour by hand with a spatula.
  • Scoop batter into prepared Bundt or tube pan and smooth top. Bake at 300° F for 1 hour and 30 minutes to 1 hour and 40 minutes, or until a toothpick or long skewer inserted into the center comes out with just a few crumbs stuck to it.
  • Remove from the oven and place on a wire rack to cool completely in the pan. Flip over and remove from pan onto a cake plate or cake stand.
  • To make the glaze, whisk all glaze ingredients together until smooth, starting with 2 tablespoon of milk and adding more as needed for proper pouring consistency. Slowly pour over cake and let drip down the sides.

Notes

*To make your own pumpkin pie spice, blend together 3 tablespoons of ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground allspice, and 1 teaspoon ground cloves.  Keep this in a spice jar for all your pumpkin baking needs.  
To make cake goop, mix equal parts butter, neutral oil, and gf all purpose flour until smooth.  Store in an airtight container in the refrigerator.  Use as a substitute for grease and flour to prepare baking pan.  
Keyword Gluten Free, pound cake, pumpkin
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

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Comments

  1. Bonnie says

    November 21, 2023 at 8:49 am

    My whole family has COVID, so we can’t attend our family thanksgiving festivities. I made this last night, and I’m working on other recipes, many of them from here. This one did not disappoint.

    The cake is super easy to make. The glaze is even easier. It doesn’t taste gluten free at all. I will make this again. My husband dislikes pumpkin pie, but he devoured this cake.

    Reply
  2. Amy says

    November 09, 2023 at 10:19 am

    We are wanting to make this for Thanksgiving!!!! It looks amazing. We normally use King Arthur GF flour - I know you recommend your flour, but do you think the King Arthur will still work??

    Reply
    • Kim says

      November 21, 2023 at 7:01 pm

      Yes, for things like cakes and such, another flour blend should work fine. It's the breads that are difficult.

      Reply
  3. Cathy Borten says

    October 08, 2022 at 3:40 pm

    Just made this in mini fall shape tins (pumpkins, acorns) and they are awesome. Question - recipe doesn’t mention the cream cheese and vanilla in the method. I creamed with butter and sugars but wanted to ask if that was correct. Thanks!

    Reply
    • Kim says

      October 24, 2022 at 12:28 pm

      Oh my gosh, I'm so sorry! Yes, you were absolutely correct and I will correct it in the recipe right now. Thank you for catching that!!

      Reply
  4. Drina Boban says

    November 29, 2020 at 6:18 pm

    I made this for Thanksgiving and it was a BIG hit. Everyone raved about it and as you said in your previous response to me, it lasted beautifully in a covered cake taker. Thanks so much, Kim!!! Definitely a keeper.

    Reply
    • Kim says

      December 01, 2020 at 6:33 am

      Yay! You've been busy baking ALL the cakes and pies 🙂 🙂 🙂

      Reply
      • Drina Boban says

        December 02, 2020 at 4:06 pm

        Yes! And loving every second of it. It's so fun to bake again 🙂 Thank you!

  5. Drina Boban says

    November 06, 2020 at 4:39 pm

    Hi Kim, this looks amazing! I'd like to make it for Thanksgiving. If I make this 2 days in advance (and refrigerate it), do you think it will hold up okay? Thanks!

    Reply
    • Kim says

      November 07, 2020 at 4:36 pm

      Absolutely! In fact, I just recently brought this up to my mother-in-law's, which is about 8 hours away, and everyone snacked on it for at least 3 days, unrefrigerated. I kept it in a covered cake taker 🙂

      Reply
      • Drina Boban says

        November 08, 2020 at 9:40 pm

        Thanks so much, Kim!

  6. Leigh Miller says

    October 08, 2020 at 1:49 am

    This is a beautiful cake, and I don't care for pumpkin, so you know it caught my eye! Do you think it might work with mashed sweet potato?

    Reply
    • Kim says

      October 08, 2020 at 6:28 am

      Yes!! Sweet potato sounds amazing 🙂

      Reply
  7. Sherry says

    October 07, 2020 at 5:23 pm

    I didn’t see what temperature to bake this at. Or I missed it.

    Reply
    • Kim says

      October 08, 2020 at 6:29 am

      Sorry, Sherry! I totally missed that. It's 300 degrees F, and it's been added to the post.

      Reply
  8. Debbie Sanders says

    October 07, 2020 at 2:24 pm

    What is the oven temp? Didn’t see that

    Reply
    • Doris Townsend says

      October 07, 2020 at 10:16 pm

      Girls... I’m asking the same question... what temperature do I set the oven? Only mentions baking at low temperature

      Reply
      • Doris Townsend says

        October 07, 2020 at 10:24 pm

        I looked up Kim’s recipe for Cream Cheese Pound Cake that she bakes at 300 degrees for 1 & 1/2 hours. Recipe uses 6 eggs. I would appreciate an answer from Kim on the oven temp just to be sure!

      • Kim says

        October 08, 2020 at 7:06 am

        Thanks, Doris! Yes, you were right. It was 300 degrees F. Thank you all for finding my mistake and I have since fixed it 🙂

    • Kim says

      October 08, 2020 at 6:28 am

      I'm so sorry, Debbie! It's 300 degrees F. I corrected it in the post.

      Reply

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Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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