Gluten-Free Pumpkin Cake

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gluten free
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Hands-on time:
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Yield: about 16 to 20 servings

Recipe photo

Moist, sweet, and spicy, this is a lovely harvest-time cake. And, since it's based on our Gluten-Free Yellow Cake Mix, it's a snap to make.

Gluten-Free Pumpkin Cake

star rating (19) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: about 16 to 20 servings
Published: 05/01/2012


  • 5 large eggs
  • 3 tablespoons molasses
  • 1 can (about 15 ounces) pumpkin purée
  • 3/4 cup vegetable oil
  • 1 box King Arthur Gluten-Free Yellow Cake Mix
  • 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


1) Preheat the oven to 325°F. Lightly grease a 10-cup Bundt pan.

2) Whisk together the eggs, molasses, pumpkin purée, and oil. Set aside.

3) Whisk together the cake mix, cornstarch, baking soda, and spice(s).

4) Stir the wet and dry mixtures together, then whisk until smooth.

5) Pour the batter into the prepared pan.

6) Bake the cake for 60 to 65 minutes, until the center feels firm when pressed. The internal temperature should be 210°F to 212°F.

7) 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 glaze it with icing; we recommend our Cinnamon Cider Glaze.

Yield: about 16 to 20 servings.


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  • star rating 09/25/2014
  • Christine from Largo, Florida
  • This is an easy cake to make. I made it into two 8" layers and frosting with cream cheese icing. It tastes fantastic, like a pumpkin roll. I did bump up the cinnamon to 3 teaspoons because I don't want it to be subtle. I beat the cake batter for 2 - 3 minutes to incorporate air (Kitchenaid mixer) because that's what other GF recipes say to do, because of difficulty in rising. I also bumped the baking soda to 1/2 tsp (from 1/4) and added 1/2 cup sour cream to add an acid to work with the baking soda (for leavening). Also, adding a bit of sour cream to muffins and cakes gives it a good light texture and body. Another change: instead of cornstarch I used potato starch (just because I had more confidence in potato starch) I realize that is a lot of changes, but despite my monkeying around with original recipe it was great. The cake layers were thick and full, due to the inclusion of a can of pumpkin. It was heavier than a Betty Crocker wheat-based cake mix, (sort of like a carrot cake) but it's a GF pumpkin cake and was meant to be a bundt cake. It was a perfect consistency for bundt cake, but everyone licked their plates when it was served as a layer cake. I baked it until toothpick came out clean and had no gummy issues.
  • star rating 04/18/2014
  • Monica from Fort Scott, KS
  • I had to modify this recipe to accommodate allergies to milk and eggs but it turned out FABULOUS. Even those without allergies raved over this cake. If you to need to make substitutions for for dairy and eggs try the following: Canned coconut milk instead of milk. For the eggs... 1/2 cup applesauce & (6 Tablespoons warm water + 4 1/2 teaspoons Ener-G egg replacer) I also used organic coconut oil as the vegetable called for in this recipe. As for the glaze... I used 2 Tablespoons coconut milk, 1 cup powdered sugar, enough applesauce to achieve the desired consistency, cinnamon to taste.
    Thanks for sharing your ingredient adjustments - your kitchen research will be helpful to many other bakers! Irene@KAF
  • star rating 01/05/2014
  • Maureen from New England
  • I loved this cake and it was very forgiving as I had to substitute for the dairy and eggs due to allergies. While it was slightly dense (because of my substitutions) it had a great flavor and was very moist. Will definitely make again.
  • star rating 12/08/2013
  • Corrina from San Andreas ca
  • My whole family Loved this cake! Easy to prepare, great texture, moist, nice flavor, delicious! It's a definite keeper.
  • star rating 12/04/2013
  • Libby from Salem, Oregon
  • My elderly mother-in-law has celiac sprue and has been continually disappointed by most gluten free recipes. However, THIS cake was moist and very delicious to her. It's definitely a keeper!
  • star rating 11/28/2013
  • Rachel from Tampa, Fl
  • Recently found out I am gluten sensitive, but I love to bake. I was looking for a recipe for Thanksgiving so I tried this and it was a hit with everyone! I made this as a 3 layer cake with cream cheese frosting. Added pumpkin pie spice on the top as decoration. The cake was very moist and the texture is great. I will definitely make this again!
  • star rating 11/24/2013
  • Daphne from
  • star rating 11/18/2013
  • Nicoletta from
  • I prepared this recipe few times, I used honey instead of molasses and I added more spices and some nutmeg too. Everyone enjoyed the cake. I will prepare again.
  • star rating 11/17/2013
  • GF family from Illinois
  • This cake was excellent. It was moist, without the sandy texture of most gluten free cakes. The Cinnamon Cider Glaze really made the difference between a simple pumpkin cake and a great pumkin cake.
  • star rating 11/03/2013
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