I love this time of year when it finally starts to cool down and feel like fall! Not to mention that this is the time of year when I start baking more and putting pumpkin in anything and everything. I love pumpkin….
With that being said, I made the most delicious gluten-free pumpkin cake for dessert last night. The kiddos raved about it and the best part, it was so simple to make. If you’ve been a Hip2Save reader for a while, you likely know that I’m not the best baker and most of the time I have no clue what I’m doing in the kitchen, so the fact that this gluten-free recipe was not ONLY edible but incredibly delicious – made my night! So of course, I had to share as I’m hoping this recipe will make your night, too! 🙂
Gluten-Free Pumpkin Bundt Cake
*Recipe Adapted from here.
3 tablespoons molasses
1 15-ounce can Pumpkin
1/2 cup butter (melted)
1/4 applesauce (note that if you want to make this even lower in fat, add even more applesauce in place of some of the butter listed above)
1 Box Gluten-Free Yellow Cake Mix
(any variety is fine… I had the Betty Crocker Gluten-Free Cake Mix on hand)
1/2 cup cornstarch
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
(or if you don’t have the spices listed above, just add 1 tablespoon pumpkin pie spice instead)
Preheat the oven to 325°F and lightly grease a Bundt pan. Whisk together the eggs, molasses, pumpkin, butter, and applesauce. I used a mixer. Set aside and in a separate bowl whisk together the dry ingredients (cake mix, cornstarch, baking soda, and spices). Stir the wet and dry mixtures together, then whisk until smooth. Pour the batter into the bundt pan and bake for around 55 to 60 minutes. Let cool for 15 minutes, then turn it out of the pan.
*Optional* I made a cinnamon glaze by mixing together 1 cup confectioners’ sugar and 1/2 teaspoon ground cinnamon, then I added about 4 to 5 tablespoons of heavy cream and drizzled over the cake.
Seriously, good stuff! 😀