This Gluten Free Pumpkin Bundt Cake is the cake I bake as soon as the first cool morning rolls in. Instead of reaching for a jar of pumpkin pie spice, I blend five warm spices myself, so every slice tastes like fall. Butter and sour cream keep the crumb soft and tender for days. A thick vanilla glaze on top makes it look like it came straight from a bakery.
This recipe uses one full can of pumpkin, so there's no leftover puree hiding in your fridge. It bakes in under an hour, which is quicker than most gluten free bundt cakes.
Nobody at the table will guess it's gluten free. It's perfect for Thanksgiving dessert, a fall potluck, or a slice with your morning coffee.
Below, I'll walk you through the spice blend, how to measure your flour, and how to get a clean release from your bundt pan every time.
If you are looking for more pumpkin recipes try my Gluten Free Pumpkin Cake with Cream Cheese Frosting, my Gluten Free Baked Pumpkin Donuts with Chocolate Glaze, my Gluten Free Pumpkin Oatmeal Cake or my Gluten Free Pumpkin Spice Pancakes.
You can find all of my cake recipes here: Gluten Free Cake Recipes
You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes
Not sure which gluten free flour to reach for? Check out my guide: Bob's Red Mill 1 to 1 vs King Arthur Measure for Measure: Which Gluten Free Flour to Use and When
Jump to:
- Why I Use Five Spices Instead of Pumpkin Pie Spice
- Butter and Sour Cream: The Secret to a Tender Crumb
- How to Measure Gluten Free Flour for This Cake
- How to Get a Clean Release From Your Bundt Pan
- A Note for Celiac Bakers
- Serving Suggestions
- Storage & Freezing
- Top Tip
- Frequently Asked Questions
- Didn't find the answer you're looking for?
- Pumpkin Bundt Cake Supplies
- More Recipes You Might Enjoy
- Gluten Free Pumpkin Spice Bundt Cake
- Pumpkin Bundt Cake Ingredients
- Instructions
Why I Use Five Spices Instead of Pumpkin Pie Spice
Premixed pumpkin pie spice works, but blending the spices yourself gives you control over the flavor. Cinnamon leads the way and gives the cake its cozy warmth. Ginger adds a gentle kick, and cloves bring depth. Nutmeg and allspice round everything out, so the cake tastes spiced but never harsh.
Butter and Sour Cream: The Secret to a Tender Crumb
A lot of gluten free pumpkin cakes use oil, but I love the rich, bakery style flavor that butter brings. Creaming softened butter with both sugars adds air to the batter, which helps the cake rise. Sour cream adds moisture and a slight tang that balances the sweetness. Together, they give you a cake that stays soft on the counter for days.
How to Measure Gluten Free Flour for This Cake
The two gluten free flour blends I use are Bob's Red Mill 1 to 1 and King Arthur Measure for Measure. Both already contain xanthan gum, so don't add any extra. I scoop the flour into my measuring cup and give it a light shake to level it. Packing the flour down adds too much and can make the cake dense and dry.
How to Get a Clean Release From Your Bundt Pan
Bundt pans have lots of ridges, and every one of them needs to be greased. Use softened butter or coconut oil and if you have it a pastry brush to get into every crease. Let the cake cool in the pan for exactly 10 minutes before flipping it out. If it cools too long, the sugars start to stick to the pan. If you flip it too soon, the cake can break apart.
A Note for Celiac Bakers
Single spices and baking powder can sometimes be processed alongside wheat. If you bake for someone with celiac disease, check the labels on your spices, baking powder, and powdered sugar. Grease your pan with butter or coconut oil rather than dusting it with flour, and use a pan that's only used for gluten free baking if you can.
Serving Suggestions
Serve a slice with a scoop of vanilla ice cream or a dollop of whipped cream. It's also wonderful with a hot cup of coffee or chai for an afternoon treat. For Thanksgiving, set it out alongside my Gluten Free Pecan Pie Bars so guests have two fall favorites to choose from.
Storage & Freezing
Store the glazed cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring refrigerated slices to room temperature before serving for the best texture. To freeze, wrap the unglazed cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight on the counter, then glaze.
Top Tip
Gluten free bundt cakes take a while to bake, and the top will look done before the center is set. Always test the thickest part of the cake with a toothpick or skewer. If it comes out gooey, return the cake to the oven for 5 to 8 minutes and test again.
Frequently Asked Questions
Yes! I'm a huge fan of the look of a bundt cake, but you can bake this recipe in a 9x13 pan or two round cake pans. I usually stick to a bundt pan because pouring the glaze over the top is so much easier than frosting a layer cake. Baking time will be shorter in a flat pan, so start checking a 9x13 around 30 to 35 minutes. Whatever pan you use, grease it well with butter or coconut oil so your cake comes out easily.
No. Pumpkin pie filling already has sugar and spices added, which will make the cake too sweet and throw off the spice blend. Look for a can labeled 100% pure pumpkin.
Yes. Use about 1 ¾ cups, which is the same as one 15 ounce can. Homemade puree is often wetter than canned, so let it drain in a fine mesh strainer for 30 minutes before measuring.
Yes. Fold in 1 cup of mini chocolate chips or chopped pecans after the dry ingredients are mixed in. Both pair really well with the warm spices.
No. A simple powdered sugar glaze is fine at room temperature for up to 2 days. After that, move the cake to the refrigerator to keep it fresh.
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Gluten Free Pumpkin Spice Bundt Cake
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
A moist, tender gluten free pumpkin bundt cake with bold, warm fall spice flavor and a thick, sweet glaze. It bakes in under an hour and slices beautifully for Thanksgiving, potlucks, or a cozy afternoon treat.
Ingredients
- 3 cups Gluten Free Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ½ tsp Ground Cloves
- ½ tsp Ground Nutmeg
- ½ tsp Ground Allspice
- 1 cup Butter, softened
- 1 cup Brown Sugar
- ½ cup Granulated Sugar
- 3 large Eggs
- 1 - 15 ounce can Pumpkin Puree
- ½ cup Sour Cream
- 1 tsp Vanilla Extract
Glaze:
- 1 cup Powdered Sugar
- 2 Tbsp Milk
- ½ tsp Vanilla Extract
Instructions
Preheat your oven to 350 degrees.
Grease a bundt pan with butter or coconut oil. Set aside.
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice. Set aside.
In the bowl of your stand mixer blend together the butter, brown sugar and granulated sugar. Add the eggs. Blend until they are incorporated into the batter.
Add the pumpkin puree, sour cream and vanilla. Blend until just mixed together. Add the dry ingredients and blend until they are just mixed in.
Pour the cake batter into the bundt pan evenly. This cake batter is thick and can be smoothed evenly with a spatula so you get an even rise.
Bake at 350 degrees for 50-55 minutes. The cake will be browned and spring back to your touch. Be sure to test the cake with a toothpick to make sure it's not gooey under the browned surface. If the cake is not cooked all the way return it to the oven for 5-8 minutes.
Let the cake cool for 10 minutes in the pan and then tip onto a serving dish or cooling rack to finish cooling.
Once the cake has cooled completely, whisk together the powdered sugar, milk and vanilla for the glaze. I like a really thick glaze so I start with 1 tablespoon of milk and add more if needed. Drizzle the glaze over the cake and serve.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
If you make this Gluten Free Pumpkin Bundt Cake, I'd love to hear how it turned out! Leave a star rating and a comment below, and tell me whether you went with the thick glaze or a dusting of powdered sugar.
Instructions
Preheat your oven to 350 degrees.
Grease a bundt pan with butter or coconut oil. Set aside.
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice. Set aside.
In the bowl of your stand mixer blend together the butter, brown sugar and granulated sugar. Add the eggs. Blend until they are incorporated into the batter.
Add the pumpkin puree, sour cream and vanilla. Blend until just mixed together. Add the dry ingredients and blend until they are just mixed in.
Pour the cake batter into the bundt pan evenly. This cake batter is thick and can be smoothed evenly with a spatula so you get an even rise.
Bake at 350 degrees for 50-55 minutes. The cake will be browned and spring back to your touch. Be sure to test the cake with a toothpick to make sure it's not gooey under the browned surface. If the cake is not cooked all the way return it to the oven for 5-8 minutes.
Let the cake cool for 10 minutes in the pan and then tip onto a serving dish or cooling rack to finish cooling.
Once the cake has cooled completely, whisk together the powdered sugar, milk and vanilla for the glaze. I like a really thick glaze so I start with 1 tablespoon of milk and add more if needed. Drizzle the glaze over the cake and serve.
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