This gluten free vanilla bundt cake is loaded with fresh raspberries 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. It's the perfect bundt cake recipe for any occasion!
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This is the vanilla bundt cake recipe you will want to make over and over again. It is that good.
My kids love this time of year...just before Valentine's Day. It isn't that my kids are mushy like that, but they know I will be experimenting in the kitchen. I try to develop a few romantic sweet dessert recipes each year, and my kids get to be my guinea pigs. If they like something, it has a chance to make it onto my blog :-).
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 you need to try this recipe:
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! You can use any fruit you have on-hand, though I am partial to the fresh raspberries!
You are going to love this gluten free fresh raspberry vanilla pudding bundt cake recipe. It's easy to make and is so good, you don't need icing! Grab some fresh raspberries, or your favorite berries, and get ready to make an awesome cake.
What is a bundt cake?
Bundt cakes are beautiful, decorative cakes that are perfect for a crowd. You can slather icing, powdered sugar, or even frosting on top.
Bundt cakes are the only cake I can think of that got its name from a brand. Nordic Ware trademarked the name bundt in the 1950's and started producing bundt pans. The fancy bundt cake pans caught on and are still popular today.
As you can see in the picture above, a gluten free bundt cake is very similar to a gluten free pound cake. Both are moist and velvety. They just melt in your mouth.
Ingredient notes:
- Gluten free flour blend - 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.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Pudding mix - Many ask what brands of pudding mix are gluten free. I like to use 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.
Fun swaps:
Raspberries are in season year-round, so you should be able to find fresh raspberries for this gluten free vanilla cake recipe. If you can't, feel free to chop up strawberries or another fresh berry as a substitute. You can also skip the fruit, add chocolate chips, or anything you want in this cake.
Recipe step by step directions:
Step 1: Add all of your dry ingredients to a bowl. Make sure to include the dry vanilla pudding powder in this step!
Step 2: In a smaller bowl, add the wet ingredients and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients and mix gently until it is just 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.
Step 5: This 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 ¾ full. This will give room for the cake to rise.
Step 6: Bake at 350º F for 40-45 minutes depending on the size and depth of your bundt cake pan.
Expert Tips and Recipe FAQ:
The secret tip to a moist and delicious gluten free bundt cake is to add a box of pudding mix to the batter. It will make your gluten free bundt cake recipe hard to resist. I used the slow cook vanilla pudding box mix, but I am sure the quick cook would work just as well.
I love to use a simple method called the toothpick test. Insert a long toothpick (or wooden kabob stick if your bundt cake pan is deep) into several areas on the bundt cake. Insert midway down the cake to the middle. Remove the toothpick. If you see batter or crumbs on the toothpick, the cake needs to bake longer.
I used cook pudding mix (the kind you need to cook on the stove) for this recipe, but you can use either type of pudding mix. Don't make the pudding and add pudding to your recipe, just use the box of mix and pour it directly into the dry ingredients when mixing.
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.
More Delicious Gluten Free Cake Recipes:
- This Gluten Free Lemon Bundt Cake is topped with lemonade icing.
- Enjoy this Gluten Free Crumb Cake recipe...it is refined sugar-free too.
- My whole family loves this Gluten Free Apple Cake recipe.
Tools:
Don't forget to check out my Gluten Free Pantry Recommendations for easy gluten free baking!
- Bundt cake pan. These pans come in all different shapes, patterns, and sizes. Find something fun to make your cake stand out! They also come in a huge price range from inexpensive to downright crazy. Pick the one you like best.
- This gluten free flour blend will never let you down. It works in all of my gluten free recipes.
Recipe
Gluten Free Raspberry Vanilla Pudding Bundt Cake
Ingredients
- 2 cups gluten free flour blend * see note
- 1 vanilla pudding mix * see note
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup sugar
- 2 large eggs
- ½ cup butter
- 1 teaspoon pure vanilla extract
- 1 cup almond milk * see note
- 1 cup fresh raspberries * see note
Instructions
- 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.
Notes
- 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.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- 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.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- 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.
- 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.
- This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
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.
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Brandy
What size pudding box is needed?
Sandi Gaertner
Hi Brandy, I used Jello brand vanilla pudding. The box says 3.4 ounces if that helps.
Emily
Would this recipe work either using strawberries instead of raspberries?
Sandi Gaertner
Hi Emily, this cake would work with any fruit. Enjoy :-).
Erin
Hello! Thanks for your fabulous recipes! I made this cake yesterday as we are overrun with raspberries and I’ve never baked with pudding mix! The “batter” was way too thick to pour- it turned out to be the consistency of a loose play dough. (I just picked it up and put it into the Bundt pan!) I used cow’s milk and, seeing another person’s comment, melted the butter. The cake turned out tasty, but lumpy on the bottom. I’d love to know if that was how it’s supposed to be or if you have any suggestions on improving the consistency of the batter!
Sandi Gaertner
Hi Erin, which gluten free flour blend did you use? I am happy to troubleshoot.
Mummy
How can I adapt this to make this a chocolate cake?
Sandi Gaertner
Hi Mummy, I would have to test it out...it isn't about just adding a little of this or that and it is guaranteed to work. Why not try this gluten free chocolate cake recipe in your bundt pan, it already has chocolate pudding as an ingredient: https://www.fearlessdining.com/gluten-free-chocolate-raspberry-layer-cake-with-chocolate-buttercream-frosting/
Alisa Fleming
I saw this recipe on your front page Sandi and was immediately struck by it - it's so stunning! So picture perfect. I can't wait to try it. I've never baked with pudding mix.
Sandi Gaertner
You are so sweet Alisa, thank you 🙂