Go Back

Pumpkin Spice Bundt Cake

This Pumpkin Spice Bundt Cake is going to knock your socks off. Packed with delicious pumpkin flavor, warm fall spices, and a decadent cream cheese glaze, you'd never know this was a gluten-free cake. Get ready to fall in love!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Keyword: bundt cake, gluten free cake, pumpkin recipes, pumpkin spice, pumpkin spice cake
Servings: 8 -10
Author: Amy

Equipment

  • Electric Mixer
  • Bundt Pan

Ingredients

Pumpkin Spice Cake

  • 2 cups gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tablespoon ground ginger
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup unsalted butter room temperature 1 stick
  • 1 1/4 cups packed light-brown sugar
  • 2 large eggs room temperature
  • 1/2 cup whole milk
  • 1 teaspoon lemon juice
  • 3/4 cups canned pumpkin puree

Cream Cheese Glaze

  • 4 ounces light cream cheese softened room temperature
  • 1/4 tsp vanilla extract
  • 1 cup powdered sugar sifted
  • 1 Tbsp whole milk more if needed

Instructions

Pumpkin Spice Cake

  • Preheat the oven to 350° degrees.
  • Spray a 7-cup Bundt pan with baking spray or butter and dust with flour
  • Combine flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and allspice in a medium bowl and set aside.
  • Mix milk and lemon juice together and set aside.
  • Beat butter and brown sugar together on medium speed until pale and fluffy, 2 to 3 minutes.
  • Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl.
  • Reduce speed to low and beat in flour mixture in 3 additions, alternating with the lemon-milk mixture.
  • Add pumpkin puree, and beat until combined.
  • Pour batter into the prepared pan and bake until golden, about 55 minutes or tested with a cake tester comes out clean.
  • Let cool on a wire rack for 30 minutes

Cream Cheese Glaze

  • Beat cream cheese, vanilla, and powdered sugar together on medium low speed with an electric mixer until creamy.
  • Add milk beating until the glaze reaches a smooth somewhat pourable consistency. (similar to a yogurt thickness)

Notes

If the glaze gets too thin, add in more powdered sugar. Too thick a little more milk.