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    Home » Recipes » Cakes

    Gluten-Free Pumpkin Bundt Cake: Easy Recipe! (Dairy-Free Option)

    Published: Sep 13, 2022 · Updated: Sep 13, 2022 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Gluten-free Pumpkin Bundt Cake with a slice on a serving spatula being lifted from the plate.

    This delicious gluten-free pumpkin bundt cake is the perfect dessert for fall! The moist pumpkin cake, made with pure pumpkin purée and pumpkin spices, is topped with soft cream cheese icing. Easy to make, yet stunning!

    Gluten-free pumpkin bundt cake on a plate with white cream cheese icing dripping down the sides, sprinkled with chopped walnuts.
    Jump to:
    • The Best Gluten-Free Pumpkin Bundt Cake
    • Gluten-Free Pumpkin Spice Cake Ingredients
    • Cream Cheese Bundt Cake Icing Ingredients
    • Instructions
    • Equipment
    • Storage
    • Top Tips
    • FAQ
    • Recipe

    The Best Gluten-Free Pumpkin Bundt Cake

    This gluten-free pumpkin bundt cake recipe is the perfect choice for kicking off the fall season and thereby pumpkin dessert season!

    The texture of this pumpkin cake is so moist and tender, you'd never guess it was gluten-free! This pumpkin cake is delicious all on its own, dusted with powdered sugar, or glazed with cream cheese icing.

    This delicous cake recipe was based on my gluten-free vanilla cake, which is perfect for birthdays! Be sure to check out that recipe too!

    I love how pretty bundt cakes turn out, they are a sure fire way to impress family and friends with your baking skills! But let's be real, making a bundt cake is so simple and this delicious dessert is no exception.

    This cake is not only gluten-free but the pumpkin spice cake itself is also dairy-free. I've listed some dairy-free icing suggestions for you to try below as well.

    If you love all things pumpkin as much as I do, be sure to check out more of my gluten-free favorites, like, pumpkin oatmeal cookies, pumpkin cream pies, pumpkin chocolate chip cookies, pumpkin bars, or even a simple recipe to make your own PSL's right at home!

    Gluten-Free Pumpkin Spice Cake Ingredients

    Ingredients for the cake measured out in bowls.
    • Pumpkin Purée: Make sure to use pure pumpkin puree, not canned pumpkin pie filling. I always prefer Libby's brand.
    • Neutral oil: Any neutral oil of your preference, such as canola, light olive oil, avocado, or coconut oil.
    • Gluten-Free Flour: Use a gluten-free 1:1 flour for baking. The all purpose blend you choose should have xanthan gum or another binder already included. I used King Arthur Measure for Measure.
    • Cornstarch: The cornstarch lightens the flour blend. You may substitute tapioca starch.
    • Eggs: The eggs are important for the structure of the cake. I have not yet tested any substitutions for egg in this recipe.
    • Spices: Ground cinnamon and pumpkin pie spice add those classic fall spicy flavors.

    Cream Cheese Bundt Cake Icing Ingredients

    Ingredients for the icing measured out in bowls.

    The icing for this pumpkin bundt cake is a simple cream cheese icing made of powdered sugar, softened cream cheese and butter, milk, and pure vanilla extract.

    Icing Tip! This icing is not overly sweet. You can add more powdered sugar to make it sweeter if you like, but you'll need to add more milk so it has a pourable consistency. Also note, the icing will not harden, but rather stays soft, even after refrigeration.

    Dairy-Free Options:

    If you need dairy-free icing try one of these suggestions:

    • Feel free to skip the icing and dust the cake with powdered sugar.
    • Substitute the above ingredients with dairy free options.
    • Make a simple glaze by mixing together dairy-free milk, powdered sugar, and vanilla.
    • Many canned icings are dairy free, you can slightly warm the icing to a pourable consistency and drizzle over the cake.

    Instructions

    Bright orange cake batter is mixed in a large glass bowl, then poured into a bundt pan and spread evenly.
    1. In a large bowl, combine the wet ingredients: sugar, oil, eggs, pumpkin puree, and vanilla.
    2. Then blend in the whisked dry ingredients.
    3. Pour the cake batter into your prepared bundt pan.
    4. Spread the batter evenly.
    5. Bake in a preheated oven for 45-50 minutes.
    6. Let the cake cool for ten minutes before removing from the pan. Cool completely on a wire rack.

    While the cake cools, you can make this simple cream cheese icing.

    Hand mixer in bowl mixing cream cheese, butter, and powdered sugar into icing, that is piped onto pumpkin bundt cake.
    1. Combine softened cream cheese and butter until fluffy.
    2. Blend in powdered sugar and vanilla.
    3. Then mix in milk until smooth with a thick yet pourable consistency.
    4. Place the cake on a serving plate. Drizzle the icing over the top of the cake in a ring around the center. Gently tap the plate on the counter or use a small knife or spatula to guide the icing down the sides. Keep it organic! Drips are fun and the cake shouldn't be perfectly covered.
    5. Sprinkle with chopped walnuts if desired.
    Partially sliced pumpkin bundt cake is orange with white icing, slices rest against the rest of the unsliced cake.

    Equipment

    In order to make this cake, you will need some baking supplies.

    • Good quality 10-cup bundt cake pan, I haven't tried this in mini bundt cake pans but I do think it would work.
    • Hand or stand mixer
    • Mixing bowls
    • Measuring cups and spoons and/or digital scale
    • Pretty cake plate
    A slice of gluten-free pumpkin cake on a pumpkin shaped plate, with bite removed, next to a fork.

    Storage

    This cake should be kept refrigerated. Cover the cake plate with some sort of wrap, cake dome, or place in an airtight container to keep it fresh for up to 3 days. It's ok to leave the cake at room temperature for up to 2 hours when serving.

    Top Tips

    • Don't forget to prepare the bundt pan! Even nonstick pans need a little help. Grease the pan with gluten-free cooking spray and lightly dust the pan with a little bit of gluten-free flour. This will ensure your cake will pop right out.
    • Measure ingredients properly. Use the spoon and level method for measuring flour or measure by weight. Weight measurements can be found by clicking the metric button on the recipe card below.
    • Use room temperature ingredients. Be sure your cake and icing ingredients are at room temperature for proper mixing.
    A slice of pumpkin cake is on a serving spatula as it is lifted from the cake.

    FAQ

    Do I need to refrigerate a bundt cake?

    If bundt cake has cream cheese frosting, it's best to keep it refrigerated. It is ok to remove the cake to room temperature for up to two hours for serving purposes.

    How do I keep bundt cake moist and fresh?

    Keep the cake covered with either plastic wrap or a cake dome to prevent it from drying out.

    When should I remove a bundt cake from the pan?

    It's best to flip the cake out onto a cooling rack about 10 minutes after removing the cake from the oven. The cake will release easier if it is still slightly warm.

    How do I remove a bundt cake from the pan?

    Place a cooling rack over the top of the cake pan. Grab the pan and cooling rack together and flip them over. Gently lift the bundt cake pan. If the cake doesn't immediately release, tap the pan gently on the cooling rack to help release the cake.

    How do I know when a bundt cake is done?

    There are three ways to check for doneness; the cake should be golden brown and spring back when touched, a toothpick inserted in the center should come out clean, or check the internal temperature with a digital instant read thermometer, the temperature should be 205-210°F.

    I hope you enjoyed this gluten-free pumpkin cake recipe! Be sure to check out more gluten-free pumpkin recipes before you go!

    Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!

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    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    Recipe

    Gluten-free pumpkin bundt cake with frosting dripping down the sides, sprinkled with chopped walnuts.

    Gluten-Free Pumpkin Bundt Cake

    Katie | Wheat by the Wayside
    The perfect dessert for fall, this gluten-free pumpkin bundt cake is a show stopper! A moist cake made with pure pumpkin purée and pumpkin pie spice, topped with cream cheese icing.
    5 from 3 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Dessert
    Diet Gluten Free
    Servings 12 servings
    Calories 490 kcal
    Prevent your screen from going dark.

    Ingredients
     
     

    Gluten-Free Pumpkin Spice Cake

    • 2 cups gluten-free 1:1 flour, King Arthur Measure for Measure
    • ¼ cup cornstarch
    • 2 teaspoons baking powder
    • 2 teaspoons cinnamon
    • 1 ½ teaspoons pumpkin pie spice
    • ½ teaspoon salt
    • 1 ¾ cups sugar
    • 15 ounces canned pure pumpkin, not pumpkin pie filling
    • ¾ cup oil
    • 4 large eggs

    Cream Cheese Icing

    • 4 ounces cream cheese
    • 4 tablespoons butter
    • 1 teaspoon vanilla
    • 1 cup powdered sugar
    • 1-4 Tablespoon milk
    • ½ cup chopped walnuts, optional

    Instructions
     

    • Preheat oven to 350°F. Prepare bundt pan, grease and dust with gluten-free flour.
    • In a small bowl, whisk together the flour, cornstarch, baking powder, cinnamon, pumpkin pie spice, and salt.
    • In a large mixing bowl, blend the sugar, pumpkin purée, oil, eggs, and vanilla until well combined.
    • Add the dry ingredients and blend again until well combined.
    • Pour the cake batter into the prepared bundt pan, spread evenly.
    • Bake in preheated oven, 45-50 minutes.
    • To check doneness: Cake should be golden brown and a toothpick inserted in center should come out clean, or have an internal temperature of 205-210°F when checked with a digital instant read thermometer.
    • Cool cake for 10 minutes in the pan before flipping out onto a wire rack to finish cooling.

    Cream Cheese Icing

    • In a large mixing bowl, blend together the softened cream cheese and butter until fluffy.
    • Add powdered sugar and vanilla, blend until well combined.
    • Blend in the milk 1 tablespoon at a time, until a thick pourable consistency is reached.
    • Pour icing in a ring around the top of the bundt cake. Use butter knife or offset spatula to gently nudge the icing down the sides in drips. You can also gently tap the cake plate on the counter to encourage the icing to drip.
    • Sprinkle with chopped walnuts, if desired.

    Notes

    Cake Notes:
    • Don't forget to prepare the bundt pan! Grease the pan with gluten-free cooking spray and lightly dust the pan with gluten-free flour. 
    • Measure ingredients properly. Use the spoon and level method for measuring flour or measure by weight. Weight measurements can be found by clicking the metric button at the top of the recipe card.
    • Use room temperature ingredients. Be sure your cake and icing ingredients are at room temperature for proper mixing.
    Icing Notes:
    • Don't add too much milk or it will all just run right off the cake. The icing should be thick, yet pourable.
    • The icing is not overly sweet. You can add more powdered sugar to make it sweeter if you like, but you'll need to add more milk so it has a pourable consistency.
    • The icing will not harden, but rather stays soft, even after refrigeration.

    Nutrition

    Serving: 1sliceCalories: 490kcalCarbohydrates: 61gProtein: 6gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 82mgSodium: 254mgPotassium: 138mgFiber: 4gSugar: 41gVitamin A: 5853IUVitamin C: 2mgCalcium: 93mgIron: 2mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Cake Recipes

    • How to Make Gluten-Free Cake Mix Taste Better: 10 Expert Tips!
    • Gluten-Free Peach Upside Down Cake with Almond Flour
    • Gluten-Free Vanilla Cake with Chocolate Sour Cream Frosting
    • Gluten-free Pumpkin Bars (Dairy-Free Option)

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    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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