Gluten-Free Pumpkin Cake
This Easy Pumpkin Cake can be made gluten-free or gluten-filled, both yield the same great fall cake!
Author: Mommy Hates Cooking
Meal Type: Vegetarian
Cuisine: American
Difficulty: EASY
Prep. Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 serving
Calories: 680 kcal per serving
Ingredients
- 2 Cups - Gluten-Free or Regular All-Purpose Flour
- 1 Tsp - Salt
- 2 Tsps - Baking Soda
- 1 ½ Tsps - Ground Cinnamon
- 1 ½ Tsps - Pumpkin Pie Spice
- 4 - Eggs
- 2 Cups - Granulated Sugar
- 1 Cup - Vegetable Oil
- 15 ounce - Canned Pumpkin Puree
- 8 ounce - Cream Cheese
- ½ Cups - Unsalted Butter
- 4–5 Cup - Powdered Sugar
- 2 Tsps - Vanilla Extract
Instructions
- Preheat the oven to 350°F.
- Coat a 13x9 baking dish with non-stick cooking spray and dust lightly with regular or gluten-free flour.
- In a large mixing bowl, whisk the eggs together.
- Add the sugar, oil, pumpkin puree, and mix until smooth.
- In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
- Gradually add the dry ingredients into the wet ingredients until well combined.
- Evenly spread the batter into the prepared pan.
- Bake at 350°F for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Carefully remove and place on a wire rack to fully cool.
- In a mixing bowl, cream together the butter and cream cheese until smooth.
- Gradually add in the powdered sugar mixing well after each cup until the desired consistency is reached.
- Add the vanilla and mix well.
- Frost the cake once it's completely cooled.
- Serve immediately or store in the fridge until ready to serve.
Nutrition
Energy: 680 kcal | Total Fat: 34 g | Saturated: 24 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 102 mg | Total Carbs: 91 g | Fiber: 1 g | Sugars: 73 g | Proteins: 5 g | Sodium: 508 mg | Polyunsaturated: 1 g | Monounsaturated: 7 g
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