With canned pumpkin and pumpkin pie spice, this Gluten Free Pumpkin Bundt Cake is moist and dense and the perfect flavors of fall.
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!
Ingredients in Gluten Free Pumpkin Pound Cake
- 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
- Beat butter, cream cheese, sugars, pumpkin puree, pumpkin pie spice, and salt on medium high until very light and fluffy, 5 minutes.
- Add eggs, one at a time, beating for 2 minutes after each addition.
- Fold in the flour blend.
- 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.
- Cool completely in pan on wire rack.
- Carefully flip over onto cake plate or stand.
- Combine powdered sugar, hot milk, maple syrup, and maple extract and whisk until smooth.
- Pour over cake. Allow to form a crust.
pumpkin bundt cake FAQs
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.
No, it will still be delicious without the glaze, but the glaze is so good there's no reason to leave it off.
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.
more gluten free pumpkin recipes
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
- 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
- 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
- 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.