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Gluten-Free Pumpkin Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Gluten-Free Pumpkin Cake   Recipe

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.

At a glance

about 16 to 20 servings
Nutrition information


Choose your measure:

  • 5 large eggs
  • 3 tablespoons molasses
  • 1 can (15-ounce) 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.

Nutrition Information

  • Serving Size 98g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 280
  • Calories from Fat 100
  • Total Fat 11g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 250mg
  • Total Carbohydrate 43g
  • Dietary Fiber 1g
  • Sugars 23g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.