This gluten free vanilla bundt cake is loaded with fresh raspberries and is the ultimate vanilla bundt cake recipe. Vanilla pudding takes this homemade vanilla bundt cake to the next level! It is moist and delicious, and the fresh raspberries add flavor and bright color to the cake.

A vanilla bundt cake filled with fresh raspberries on a cake stand.

This is the vanilla bundt cake recipe you will want to make repeatedly. It is that good. We hope you love this moist and delicious gluten free vanilla bundt cake recipe as much as we did!

If you love fresh raspberry recipes as much as I do, try this fresh raspberry mousse recipe. It is one of the most popular recipes on my blog :-).

Why I love this gluten free bundt cake:

  1. This deliciously easy gluten free vanilla pudding bundt cake is made with simple ingredients, and it turns out so good nobody will know it is gluten free!
  2. You can use any fruit on hand, though I am partial to fresh raspberries!
  3. It’s easy to make and is so good you don’t need icing!
  4. The vanilla pudding keeps this bundt cake so incredibly moist.

This cake was so ez to make and absolutely delicious!!”

kim G., Facebook comment

Allergen Information:

This homemade vanilla bundt cake is gluten-free, soy-free, oat-free, and nut-free.

A slice of vanilla raspberry bundt cake.

As you can see in the picture above, a gluten free bundt cake is similar in flavor to a gluten free pound cake. Both are buttery, moist, and have a velvety texture. They melt in your mouth.

A mason jar filled with gluten free flour sitting on the counter.

Flour Blends Tested:

1. King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.

Photos of the vanilla bundt cake ingredients.

Ingredient Notes:

  • Gluten Free Flour Blend – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Baking Powder – I highly recommend aluminum-free.
  • Pudding mix – Many ask what brands of pudding mix are gluten free. I like to use the cook-and-serve Jello brand. Another good brand is Simply Delish.
  • Raspberries – You can use any fresh fruit mixed into this recipe. You can use frozen fruit but visit the FAQ below to see how to use frozen fruit so your cake doesn’t turn out mushy.
  • Eggs – Use size large.
  • Butter – Use unsalted butter. Use plant-based butter if you are dairy-free.
  • Vanilla Extract – For this recipe, pure vanilla extract or imitation will be fine.
  • Milk – Use regular or non-dairy milk. I used almond milk.

Tips For Success:

  1. Do not use a stand mixer. It will overmix your cake batter and leave your cake denser. Hand mix and mix until the wet and dry ingredients are just barely mixed.
  2. Store the cake in the refrigerator to keep it from spoiling.
  3. Let the cake batter sit in the bundt pan for 20-30 minutes. This will help prevent the cake from having any grittiness from the rice flour.
  4. Check out my easy Gluten Free Baking Tips for more ways to make your gluten free baking great.

Step-By-Step Photos and Directions:

Preheat your oven to 350º F, and be sure your oven rack is in the middle position. Some ovens may vary, so ensure enough clearance from the top burners.

Photos of steps 1 and 2.

Step 1: Add all of your dry ingredients to a large mixing bowl. Make sure to include the dry vanilla pudding powder in this step! Whisk to blend the ingredients thoroughly.

Step 2: In a smaller bowl, add the wet ingredients and whisk to blend.

Pouring the wet ingredients into the dry ingredients.

Step 3: Pour the wet ingredients into the dry ingredients and mix gently until they are barely mixed.

Step 4: Add the fresh raspberries now and gently fold them into the batter. I don’t have you add the raspberries until now. Otherwise, they will break apart as you mix the cake batter.

Spreading the cake batter in the bundt pan.

Above is a photo from my apple bundt cake recipe. I felt it was important to show you how the cake batter looks in the bundt cake pan. Fill the bundt pan about 3/4 full. This will give room for the cake to rise.

Step 5: Spray the bundt pan with spray oil. I like to use either avocado or coconut oil spray. This is important and helps your cake come out of the bundt pan mold more easily.

🔑 Sandi says: Do not use Pam baking spray; it is NOT gluten free!

Step 6: Bake at 350º F for 40-45 minutes, depending on the size and depth of your bundt cake pan.

Step 7: Remove the cake from the oven and insert a toothpick in the middle. If your toothpick comes out clean, the bundt cake is finished baking. If you see batter or crumbs, bake it longer.

Overhead image of a gluten free vanilla bundt cake with raspberries, sitting on a cake plate. The center of the bundt is filled with fresh berries

Step 8: Place the bundt cake in the pan on a cooling rack for 5 minutes. Next, wear oven mitts and gently tip the bund cake pan over on the cooling rack. Allow the cake to fully cool before slicing.

Have fun with different mix-ins!

There are so many great mix-ins you can use in this recipe.

  • Other fresh fruits like cranberries, strawberries, and blueberries.
  • Nuts like pecans or walnuts.
  • Chocolate chips

Cake Troubleshooting:

Baking the perfect gluten-free cake can be tricky. The most important things to remember are choosing the right flour, not overmixing the batter, and ensuring the recipe liquid ratio works for the flour blend you choose.

Why did my gluten-free cake turn out dense or crumbly?

There is nothing more frustrating than having your gluten free cake turn out dense. This can be caused by a few potential issues.

  1. I always tell my readers not to use a stand mixer when they mix cake batter. They tend to overmix your batter, leaving you with a denser cake. Mix the gluten free cake batter only until the ingredients are combined, and avoid overbaking by checking the cake a few minutes before the suggested baking time.
  2. Another reason for a dense cake is that every gluten-free flour blend has a high starch-to-grain ratio. This will greatly affect the moisture level of the cake. If you are using a flour blend I didn’t test, you may need to adjust the liquid or flour amount to get the right batter consistency.
  3. The same answer for #2 goes for if your cake is crumbly. Chances are you need to add more liquid to your cake batter to compensate for the grain-to-starch ratio of your flour blend.

Why did my gluten-free cake sink in the middle?

  1. I know it is tempting to open the oven door and check on your cake, but opening the door while your cake is baking can cause it to sink in the middle. Cakes need a consistent, steady baking temperature. Opening the oven door lets cooler air into the oven, slowing the baking process.
  2. Always check the expiration date of your baking powder or baking soda before using it. Expired leavener will cause all sorts of issues in your baking.
  3. Is the cake underbaked? Know that the cake bakes from the outside in, so if you take it out of the oven too soon, the middle hasn’t had a chance to finish baking. Do the toothpick test to ensure your cake is thoroughly baked. Insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.

For more cake troubleshooting help and tips, see my Gluten-Free Cake Troubleshooting Guide.

Frequently Asked Questions:

Instant pudding mix or cook pudding mix?

I used cook style pudding mix (the kind you need to cook on the stove) for this recipe, but you can use either type of pudding mix. Be sure to use the dry pudding mix.

Can you use frozen raspberries?

You can use frozen raspberries, but they have more juice and are mushier than using fresh raspberries. This may affect the moisture level of the cake. Frozen raspberries also tend to be more tart in flavor.

How do you store a bundt cake?

Store the bundt cake in a cake carrier with a cover that closes tightly. This is important to prevent your cake from drying out. It will keep fresh for up to 3 days in the refrigerator.

Can you freeze bundt cake?

You can freeze this bundt cake, but it is easier to store in the freezer if you cut it into slices. Store in a freezer zip-style bag.

I made this cake, but used strawberries instead of raspberries and made a strawberry glaze sauce to go on top. It was delicious and everyone loved it!!

Janice D., Facebook comment

More Delicious Gluten Free Cake Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

overhead image of a gluten free vanilla bundt cake with raspberries, sitting on a cake plate. The center of the bundt is filled with fresh berries

Gluten Free Raspberry Vanilla Pudding Bundt Cake

Sandi Gaertner
Fool proof moist and delicious bundt cake recipe
4.86 from 28 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 people
Calories 187 kcal


  • 2 cups gluten free flour blend * see note
  • 1 vanilla pudding mix * see note
  • 2 teaspoons baking powder aluminum-free
  • teaspoon salt
  • ½ cup sugar
  • 2 large eggs
  • ½ cup unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 cup almond milk * see note
  • 1 cup fresh raspberries * see note


  • Preheat the oven to 350º F. Spray a bundt pan with coconut oil.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a medium bowl, add wet ingredients and whisk to blend.
  • Pour the wet ingredients into the dry ingredients. Add raspberries.
  • Mix gently so the raspberries are not torn apart.
  • Pour the batter into the bundt pan and bake.
  • Check the cake in 40 minutes. Remove from the oven when done, put onto cooling rack.


  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. You can use regular cook or instant pudding mix in this recipe. Both work really well. I used Jello Pudding brand vanilla pudding mix and it is gluten free. Another good gluten free pudding mix is by Simply Delish.
  4. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  5. Many ask if you can use frozen raspberries in this recipe. You can, but you will need to thaw them and drain the liquid before mixing them into the cake batter. Otherwise, your cake can turn out mushy.
  6. To test for doneness, insert a toothpick into the center of the bundt cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
  7. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 187kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 131mgPotassium: 96mgFiber: 3gSugar: 10gVitamin A: 279IUVitamin C: 3mgCalcium: 76mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from an older July 2019 post with more details.

4.86 from 28 votes (23 ratings without comment)

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Recipe Rating


  1. 5 stars
    I made this as a Birthday cake for me. Amazing!! Served it topped with a raspberry sauce. Can’t wait to make it again. Super moist. Highly recommend this Bundt cake.

  2. 5 stars
    I used bobs red mill 1 to 1 and the 3.4 oz vanilla pudding mix. It turned out great. I followed your instructions about letting it sit in the pan for 30 min prior to baking. I’ve had pretty great success with gf chocolate cake but not as much as with this vanilla cake. I was happy with how this turned out.