Gluten Free Pumpkin Pound Cake
With canned pumpkin and pumpkin pie spice, this gluten free pumpkin pound cake is moist and dense and the perfect flavors of fall.
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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 gluten free flour blend
- 2 tsp pumpkin pie spice
- ⅛ tsp kosher salt
- 1 tsp vanilla extract
- fall sprinkles for decorating, if desired
Maple Glaze
- 2 cups (250 g) powdered sugar
- 2 tbsp milk, heated in microwave to almost boiling
- 2 tbsp pure maple syrup
- ¼ tsp maple extract, if desired
Instructions
- In the bowl of a stand mixer, cream the butter and cream cheese with the sugars and pumpkin puree 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.
- Mix the dry ingredients (flour blend, pumpkin pie spice, and salt) in a medium bowl and slowly add into the wet ingredients just to incorporate. Finish folding in the flour mixture by hand with a spatula.
- Scoop batter into a well-greased 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 long skewer inserted into center comes out with a few crumbs stuck to it.
- Remove from the oven and place on wire rack to cool completely in pan. Flip over and remove from pan onto cake plate or cake stand.
- To make the glaze, whisk all glaze ingredients together until smooth. Slowly pour over cake and let drip down the sides. Add sprinkles on top if desired.