- VE
Gluten-Free Pumpkin Cake
This Easy Pumpkin Cake can be made gluten-free or gluten-filled, both yield the same great fall cake!
Ingredients
Instructions
To make the cake:
- Step 1
Preheat the oven to 350°F.
- Step 2
Coat a 13x9 baking dish with non-stick cooking spray and dust lightly with regular or gluten-free flour.
- Step 3
In a large mixing bowl, whisk the eggs together.
- Step 4
Add the sugar, oil, pumpkin puree, and mix until smooth.
- Step 5
In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
- Step 6
Gradually add the dry ingredients into the wet ingredients until well combined.
- Step 7
Evenly spread the batter into the prepared pan.
- Step 8
Bake at 350°F for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Step 9
Carefully remove and place on a wire rack to fully cool.
To make the Frosting:
- Step 10
In a mixing bowl, cream together the butter and cream cheese until smooth.
- Step 11
Gradually add in the powdered sugar mixing well after each cup until the desired consistency is reached.
- Step 12
Add the vanilla and mix well.
- Step 13
Frost the cake once it's completely cooled.
- Step 14
Serve immediately or store in the fridge until ready to serve.
Tips & Tricks
Per serving
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