Bready or Not: Gluten-Free Pumpkin Cake

Posted by on Oct 1, 2014 in Blog, Bready or Not, bundt, cake, gluten-free, maple, pumpkin | 2 comments

Let’s carry September’s Cake Month into October as I start the annual autumn theme of pumpkin, maple, and other seasonal flavors!

GF Pumpkin Bundt Cake

Most of the stuff I bake goes with my husband along to his work. Lo and behold, a few of his co-workers eat gluten-free. I hate for people to feel left out. Therefore, I try to mix in some GF goodies every so often.

Baking gluten-free can be rather intimidating. The stuff is expensive, and even worse, some of it tastes BAD. As in, scrub-out-your-mouth-with-a-toilet-brush bad. I also worried about cross-contamination. My kitchen is pretty much saturated in gluten.

GF Pumpkin Bundt Cake

I prowled around for good pumpkin cake recipes and I found this one at King Arthur Flour. Their recipes are very reliable. I modified it slightly. I used a Bob’s Red Mill GF Vanilla Cake Mix here, as Bob’s mixes and flours are pretty darn good. I also used my own maple glaze, because, well, MAPLE!

The end result was an absolutely delicious cake. It tasted totally normal–no one would suspect it was gluten-free!

Modified from the recipe at King Arthur Flour, with my own glaze.

GF Pumpkin Bundt Cake

Bready or Not: Gluten-Free Pumpkin Cake

A delicious GF bundt cake.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, gluten free, maple, pumpkin
Author: Beth Cato


Cake ingredients:

  • 5 large eggs room temperature
  • 3 Tablespoons molasses
  • 15 oz pumpkin purée
  • 3/4 cup vegetable oil
  • 1 gluten free cake mix yellow, vanilla, or white (recommend King Arthur or Bob's Red Mill)
  • 1/2 cup cornstarch
  • 1/4 teaspoon baking soda
  • 1 Tablespoon pumpkin pie spice or substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves

Maple Glaze ingredients:

  • 1 cup confectioners' sugar sifted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon maple flavor
  • 1 1/2 Tablespoons milk almond milk works!, more as needed


  • Preheat the oven to 325°F. Thoroughly grease a 10-cup Bundt pan.
  • Whisk together the eggs, molasses, pumpkin purée, and oil. Set aside.
  • In another big bowl, combine the cake mix, cornstarch, baking soda, and spice(s).
  • Stir the wet and dry mixtures together until smooth and pour the batter into the prepared pan.
  • Bake the cake for 60 to 65 minutes, until it passes the crumb test.
  • Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.
  • Dust the cake with confectioners' sugar, or make the maple glaze. Combine the glaze ingredients, adding more sugar or milk for desired texture. Drizzle over cake.


    GF Pumpkin Bundt Cake


    1. Thanks for your blog…Thanks for sharing recipe for gluten free pumpkin cake.These tips are really amazing.I appreciate it for sharing them.Thanks…

      • I’m glad the recipe and tips were useful for you! It’s such a great cake.