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!
The Best Pumpkin Spice Bundt Cake
This Pumpkin Spice Bundt Cake was inspired by a Thanksgiving-themed party I threw several years ago. My guests made it pretty clear they expected all the classic holiday trappings, including their favorite pumpkin recipes. I got a little creative and turned their much-loved pumpkin pie flavors into a moist bundt cake. Cake is easier to make ahead of time, and it’s a breeze to serve. It was a win-win, and my guests loved it.
Bundt cakes may seem a bit old-fashioned, but they stand out beautifully compared to traditional frosted sheet cakes. And from a baking perspective, they couldn’t be more simple. There are no layers or fancy frosting. Instead, bundt cakes get their flourish from the donut-shaped fluted pan they’re baked in. Top the cake with a tasty glaze or a dusting of powdered sugar, and you’ve created a real show-stopper.
Not only does this pumpkin spice cake look great and taste amazing, you’ll also be happy to hear that it’s gluten-free. The cake is so moist and flavorful your guests will never be the wiser. Enjoy!
What You’ll Need
This gluten-free cake comes together in no time at all and uses ingredients you most likely have on hand in your pantry. Scroll down to the recipe card for actual ingredient amounts.
For the Pumpkin Spice Cake
- Gluten-Free Flour: I like using a measure-for-measure gluten-free flour for cakes.
- Baking Powder
- Baking Soda
- Pumpkin Spice: We’ll be using ground ginger, cinnamon, nutmeg, and allspice.
- Unsalted Butter: Set the butter out on the counter for an hour to bring it to room temperature
- Light Brown Sugar
- Eggs: Let the eggs come to room temperature along with the butter. I like using large eggs for baking.
- Whole Milk: Don’t skimp on the fat. Whole milk adds fat, which creates a richer taste and a softer crumb.
- Lemon Juice
- Pumpkin Puree: We’ll be using canned pumpkin puree.
For the Cream Cheese Glaze
- Cream Cheese: I used light cream cheese to keep the calorie count down. Soften on the counter until it becomes room temperature.
- Vanilla Extract
- Powdered Sugar
- Whole Milk
How to Make this Pumpkin Bundt Cake
To Make the Pumpkin Spice Cake
- Prepare to Bake. Preheat the oven to 350° degrees. Spray a 7-cup bundt pan with baking spray or butter, then dust with flour. This will prevent the batter from sticking to the pan.
- Combine the Dry Ingredients. Combine gluten-free flour, baking powder, baking soda, salt, and pumpkin spice in a medium bowl. Whisk them together until combined and then set aside.
- Combine Milk and Lemon Juice. Mix whole milk and lemon juice in a small bowl and set aside. Don’t worry if this mixture doesn’t come together perfectly.
- Cream the Butter and Sugar. Beat the butter and brown sugar on medium speed until the mixture becomes light and fluffy. This should take 2-3 minutes. You should be able to notice the moment when the color and texture change.
- Add the Eggs. Add the eggs, one at a time, beating the mixture well after each addition. Scrape down the sides of the bowl with a spatula before adding the next egg.
- Add the Dry Ingredients. Reduce the speed of your mixer to low and add the flour in 3 additions. You will add the lemon-milk mixture between each addition of flour. This will look like this: flour + lemon + flour + lemon + flour.
- Add the Pumpkin Puree. Add in the pumpkin puree and beat until just combined. You should now have a fully incorporated cake batter.
- Bake. Pour the batter into the bundt cake pan and bake it for about 55 minutes. The cake should look golden, and a cake tester should come out clean when put through the center.
- Cool. Let the cake cool on a wire rack for 30 minutes.
To Make the Cream Cheese Glaze
- Cream the Cream Cheese and Sugar. Beat the cream cheese, vanilla, and powdered sugar together on medium-low speed with an electric mixer until it becomes creamy.
- Add the Milk. Add the milk, beating until the glaze reaches a smooth and pourable consistency. Add the milk a little at a time. You can always add more, but you can’t take it out. You eventually want to glaze to have the consistency of yogurt.
- Glaze the Bundt Cake. Remove the pumpkin spice cake from the pan and set it on a wire rack. Pour the cream cheese glaze over top of the cake in any design you like. I did mine in a zig-zag pattern. Serve and enjoy!
Tips for Success
Making this Pumpkin Spice Bundt Cake is really straightforward and should be a breeze. But if you’re newer to baking cakes, these tips will help you have a great experience.
- Prepare the Bundt Pan Properly. You’ll note in the instructions that I use a non-stick spray all over the bundt pan and follow that up with a dusting of flour. This is the best way to ensure the cake slides out of the pan without sticking. Be sure to get the spray into all the little nooks and crannies of the pan, but don’t overspray. You just need a light spray that covers the whole surface.
- Don’t Use a Silicone Bundt Pan. Although silicone is supposed to make it easier to get the cake out, I’ve never liked them for baking. I always use metal pans for my cakes and encourage you to do so as well. Save the silicone molds for chocolates.
- Use the Best Baking Cinnamon. Cinnamon comes in two basic types: Ceylon and cassia. Cassia cinnamon (what you likely have in your spice cabinet) is a much bolder, spicy flavor than Ceylon and is perfect for baking.
How to Store Bundt Cake
Store any leftover cake in an airtight container in the fridge for up to five days. Since the glaze has cream cheese in it, you can’t leave it on the counter. When you’re ready to eat, bring the cake to room temperature.
Can I Freeze This?
You can freeze leftover slices for up to 3 months if stored in an airtight container or freezer bag. Since this cake has a glaze, I recommend freezing individual portions on a baking sheet first. Then, wrap those slices in plastic wrap to help prevent the cake from drying out. When you’re ready to eat, thaw in the fridge overnight.
Pumpkin Spice Bundt Cake
- Electric Mixer
- Bundt Pan
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
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)
Try These Other Tasty Pumpkin Recipes
- Gluten-Free Pumpkin Coconut Chocolate Muffins
- Pumpkin Cake with Dark Chocolate Buttercream Frosting
- Healthy Pumpkin Bread
- Pumpkin Martini