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.
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.