If you love moist pumpkin cakes, you will make this Gluten Free Pumpkin Bundt Cake recipe more than once!
Top with your favorite gluten free candy, and you have a show-stopping beautiful cake that looks beautiful on a dessert table! While you are here, check out all of my delicious gluten free cake recipes.
Click for Table of Contents:
It is finally fall. School has started, and with both kids in high school this year, my kids work up a huge appetite by the time they get home from school.
For days like this, I like to bake and fill the house with delicious smells of fall.
I can sneak lots of nutrition in a cake...and my kids can't tell. This gluten free bundt cake is full of healthy pumpkin and almond flour. It is perfect to give them some fuel after a long day. The almond flour also helps to balance out some of the sweet parts of this treat!
To make this bundt cake recipe even healthier, substitute coconut sugar for the brown sugar. Coconut sugar is lower glycemic so you won't get that sugar buzz....unless you load the cake up with candy!
You will find that this gluten free pumpkin bundt cake is a delicious cake that is perfect for any occasion.
This is the ultimate bundt cake recipe that you can top in so many ways. We have a bunch of Baby Ruth candy bars on hand that are left over from Halloween.
Baby Ruth candy bars are one of our go-to gluten free "safe" candy bars and I thought the nougat would be a fun flavor combination with this pumpkin bundt cake.
Gluten free candies:
- Three Musketeers
- (DO NOT use Milky Way, most of their flavors are not safe!)
For this pumpkin bundt cake recipe, you can use pureed pumpkin as I did, or roasted pumpkin if you have it on-hand.
You can read my directions on how to roast a pumpkin and puree the pulp in this Creamy Pumpkin Soup post.
Chop up your candy and try not to steal too many bites! You will use the cake frosting to help the candy stick to the bundt cake.
Mix up the wet ingredients. Whisk to blend it together smoothly.
The batter will look a little thick like this. Pour into a bundt cake pan and bake.
To make the creamy glaze, pour 3 tablespoons of evaporated milk into powdered sugar. Stir. If you want your glaze thicker, use less evaporated milk. Optional, you can add pumpkin spice to the glaze to flavor it!
What bundt pans work best for this recipe?
The type of bundt pan doesn't really matter. You want to make sure you use one that is non-stick. (Tip: and I like to spray coconut oil on the inside as an extra precaution!)
I bake my cakes at 350 degrees F. If you live in a higher altitude, you will want to use what works best for your oven.
This gluten free pumpkin bundt cake takes about 40-45 minutes to bake. I always suggest checking it at the 30-minute mark.
To see if your bundt cake is fully baked, insert a toothpick into the middle of the cake section. If any batter comes up on the toothpick, it needs to bake more. If the toothpick comes back clean, the bundt cake is fully baked.
Can I bake this recipe in a cake pan?
Yes, you can easily bake this gluten free pumpkin bundt cake batter in a cake pan. This recipe also makes delicious cupcakes :-).
More delicious gluten free bundt cake recipes to try:
- A gluten free flour blend that contains Xanthan gum. (*If your blend doesn't contain Xanthan Gum, add 1 teaspoon.)
- A non-stick Bundt Cake Pan.
- 2 cups gluten free flour blend
- 1 cup almond flour
- 3/4 cup brown sugar
- 1/4 cup coconut oil
- 2 large eggs
- 1 1/2 cups pumpkin
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2/3 cup evaporated milk
- 1 teaspoon vanilla
- 2 cups confection sugar
- 3 tablespoons evaporated milk
- Preheat the oven to 350 degrees.
- Mix all dry ingredients in a large bowl. (Except the confection sugar.)
- In a medium bowl, add all wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix well.
- Spray coconut oil in a bundt pan and pour cake batter into the pan.
- Bake for 25-30 minutes.
- Remove from the oven and cook on a cooling rack. Allow to cool thoroughly.
- In a small bowl, add powdered sugar and evaporated milk. Whisk together to create the glaze. Drizzle the glaze on top.
- Chop Baby Ruth candy bars up and put on top of the glaze.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 199mgCarbohydrates: 50gFiber: 2gSugar: 35gProtein: 5g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.