Gluten-Free Pumpkin Bundt Cake
Pumpkin bundt cake: whip up this incredible gluten-free dessert for any fall gathering. Moist, spiced, and easy to make, it's a guaranteed crowd-pleaser.
Ingredients
- 2 cups (300g) gluten-free measure-for-measure flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ cup (97g) shortening
- 1 cup (200g) granulated sugar
- ¾ cup (160g) brown sugar
- ½ cup (120g) neutral oil
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Generously grease a 12-cup Bundt pan.
- Whisk together gluten-free flour, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
- In a stand mixer, beat shortening, granulated sugar, and brown sugar for 1-2 minutes until creamed.
- Add oil, vanilla, and eggs to the mixer and mix until smooth, scraping the bowl.
- With the mixer on low, add ⅓ of the dry ingredients, then ½ the pumpkin, mixing after each addition.
- Repeat alternating dry ingredients and pumpkin until combined. Pour batter into the prepared Bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool in the pan for 20-30 minutes, then invert onto a wire rack to cool completely before frosting.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.