We Made the Best Gluten-Free Pumpkin Bread Into a Bundt Cake!
This gluten free pumpkin bread bundt cake will become a new family favorite!
I love this time of year when it finally starts to cool down and feel like fall so we can make all the cozy recipes! If you enjoy baking homemade cakes, then pour a cup of coffee and come drool over this amazing yet easy-to-bake gluten-free pumpkin treat using a box of gluten-free cake mix. It features molasses, pumpkin puree, and applesauce which brings in all the fall flavors and feels.
Side note, this pumpkin bread bundt cake is actually a family favorite recipe that Collin shared way back in 2013 – before she switched to a keto lifestyle. I am so excited that I got to try it and give the recipe a refresh as it’s SO good and you can’t even tell it’s gluten-free.
Tips for baking gluten-free pumpkin bread bundt cake:
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- Is 1/2 cup of cornstarch correct? Yes! You can dial it back, but I used the full 1/2 cup and it was so delicate and soft. It is pretty common to add cornstarch to flour as it makes the cake’s texture extra soft and silky.
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- Not wanting a gluten-free cake? I am sure this same idea will work with a box of traditional cake mix instead. I usually do the Weight Watchers hack of using just pumpkin puree and a spiced cake mix. This bundt cake is a similar idea, but the added ingredients will make it extra special and are so worth it!
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- Be sure to grab pure pumpkin puree and not pie filling. If your store happens to be out of stock, consider making your own pumpkin puree with a small pumpkin.
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- Want to make this into pumpkin bread instead? Pour your batter into a greased loaf pan instead. Be sure the batter only comes to about 3/4 of the way up the pan to leave room for expansion. You can make the rest into cupcakes. Bake in the oven for around 50 minutes. A toothpick inserted will come out clean when the bread is done.
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- You can serve this cake as is, or make a simple cinnamon glaze to pour over the top. It’s optional, yet tastes so GOOD.
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- Eating keto? Try baking these easy keto pumpkins muffins from Hip2Keto.com with only 3g net carbs each!
Gluten-Free Pumpkin Bread Bundt Cake
yield: 8 SERVINGS
prep time: 20 MINUTES
cook time: 55 MINUTES
total time: 1 HOUR 15 MINUTES
Soft and delicate gluten-free pumpkin bundt cake with a cinnamon glaze is the ultimate cake for fall!
Ingredients
For the cake:
- 5 eggs
- 3 tablespoons molasses
- 15 oz. can pure pumpkin puree
- 1/2 cup butter, melted
- 1/4 cup applesauce
- 15 oz. gluten-free yellow cake mix
- 1/2 cup cornstarch
- 1/4 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
Directions
1
Preheat the oven to 325°F and lightly grease a bundt pan.
2
For the cake:
Whisk together the eggs, molasses, pumpkin puree, butter, and applesauce using a hand mixer until smooth and set it aside.
3
In a separate bowl, whisk together the dry ingredients: cake mix, cornstarch, baking soda, and pumpkin pie spice.
4
Stir the wet and dry mixtures together slowly, then use the mixer to combine until smooth.
5
Pour the batter into the prepared bundt pan, spread it evenly, and bake for around 55 to 60 minutes. Let cool for at least 15 minutes, then turn it out of the pan.
**See the Hip Tips for how to make pumpkin bread in a loaf pan rather than a cake.
6
For the optional cinnamon glaze:
Mix together powdered sugar, ground cinnamon, and 2-3 tablespoons of milk. Drizzle it over the cake, serve, and enjoy!
Wow, this pumpkin bundt cake is stunning to look at and to eat!
What a treat. Bring on all the pumpkin goodies! I am honestly so impressed with how soft and moist it turned out being only a handful of ingredients… and it doesn’t even seem gluten-free. 😄 The glaze is delicious and I am such a fan of utilizing boxed cake mixes to simplify baking.
If you are looking for an outstanding cake to bake and share with friends or family this fall, THIS IS IT! Enjoy!
Here’s what Collin has to say about her gluten-free pumpkin cake:
“Yay!! I love this cake because it turns out amazing each time and it looks so pretty!! 😍If you love pumpkin, eat gluten-free, and enjoy EASY recipes, make THIS cake soon. It’s moist, delicious, and is getting me so excited for the fall.” 🍂
Be sure to check out all of our easy pumpkin recipes this fall!
What can I use in place of molasses?
Maybe dark corn syrup or maple syrup is what comes up on google. I have not tried though.
Thank you for showing a gluten free recipe! I don’t like being celiac, but it is so nice to see a recipe in a public forum. Gonna make this cake this weekend while the brother in law visits!
I think you will really enjoy this! Thanks!
It would be nice to have a pic of the item in with the recipe when you go to print it. I still print recipes!!! Can’t wait to try it.
Ok thanks for the feedback Kim, I will share! Hope you enjoy! (Readers were saying they didn’t like the pics originally when we designed that.)
Thank you!! I’m always looking for easy ways to bake gluten free.
Sure! Enjoy 💕🙌
Thankyou sooo much! Luv GF recipes! Thinking of trying them in doughnut pan.
Oh good idea!
Another great gluten free pumpkin recipe I make every fall is a pumpkin dump cake – just use a gluten free cake mix on top( the Aldi one works great)!
Yum we love that also! Great idea to make it GF!
I am gluten-free and so is my daughter. I can’t wait to make this! Sounds delicious! Thank you!!
Oh sure! Enjoy 💕🙌
Can you replace the applesauce with vegetable oil?