Just because the trees outside aren’t turning doesn’t mean pumpkin treats are off the menu. I love pumpkin desserts year-round—pumpkin pie, cookies, cheesecake, ice cream, cake—you name it. Adding pumpkin puree to a cake keeps it moist and creates a tender crumb, which is exactly what I look for in a great cake. Beyond taste, pumpkin brings fiber, antioxidants, and vitamins, so slipping a little into your baking is an easy way to boost nutrition without anyone noticing.
With Father’s Day coming, I wanted to make something special for Kevin. I found some pumpkin puree in the fridge and decided on a pumpkin bundt cake. He was delighted. This recipe is a twist on a family-favorite apple spice bundt cake: I swapped shredded apples for pumpkin puree and the result was love at first bite. Don’t wait for the holidays to make this—it’s wonderful as a late-night snack or alongside your morning coffee. Gluten-free friends, this one’s for you!
Gluten Free Pumpkin Bundt Cake
Makes 12 servings
- 1/2 cup canola oil
- 1/2 cup unsweetened applesauce
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/4 cup pure maple syrup
- 3 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons cinnamon
- 2 cups Sarah’s gluten free baking blend
- 1 teaspoon salt
- 1 teaspoon baking soda
Vanilla glaze
- 3 cups powdered sugar
- 4 tablespoons butter, melted
- 3–4 tablespoons milk
- 1 teaspoon pure vanilla extract
Preheat the oven to 350°F (175°C) and spray a bundt pan with non-stick cooking spray. In a large mixing bowl, combine the canola oil, applesauce, pumpkin puree, brown sugar, and maple syrup. Stir in the eggs and vanilla until smooth. Add the baking soda, salt, and the gluten-free flour blend, then mix until well combined.
Pour the batter into the prepared bundt pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then invert onto a cooling rack and let cool completely.
To make the glaze, whisk together the powdered sugar, melted butter, milk, and vanilla until light and creamy. Add an extra tablespoon of milk if needed to reach your desired consistency. Drizzle the vanilla glaze over the cooled cake and let it set for a few minutes before serving.
Recipe adapted from The Long Road to China.