Name: Gluten-Free Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: Other

Pesto & Potatoes Verified

July 11, 2025

14 Ingredients

MEDIUM

This classic Pumpkin Bundt Cake was made gluten-free with the use of All-Purpose Flour from Primal Palate. The cake is super moist and filled with those pumpkin pie spices that warm your heart and soul.

From the Cook

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Gluten-Free Pumpkin Bundt Cake

Pesto & Potatoes Verified

Ingredients

servings

WarningMilk and 5 other allergens identified

Instructions

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Instructions

Preheat oven to 350 degrees F. In a large bowl, mix together sugar and canola oil until combined.

Add in 1 egg and blend, then add in a third of the pumpkin puree and mix. Repeat until all eggs and pumpkin puree is well incorporated. Set wet ingredients aside.

In a medium bowl, whisk together 3 cups gluten-free flour, 2 teaspoons baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg and ¼ teaspoon ground cloves.

Mix about a third of the dry ingredients into wet mixture, blending until combined. Continue until all of the dry ingredients are incorporated into the batter.

Pour mixture into a prepared bundt pan and use a spatula to evenly distribute. Bake on the middle rack for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.

Transfer cake to a wire rack and let cool for 10 to 15 minutes. Flip cake out to completely cool.

While cake is cooling, make the Cream Cheese Icing. Use a hand mixer to blend cream cheese, until light and fluffy, about 1 to 2 minutes. Add in powdered sugar and mix until well combined. Add vanilla extract and almond milk and blend.

Transfer icing to a piping bag and drizzle onto the cooled cake. Let set and serve.

Bite Tutorial

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.