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Gluten-Free Pumpkin Bundt Cake Recipe


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.

5 eggs
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! 😀

Join The Discussion

Comments 37

  1. Steph S.

    Looks great!

  2. Betsy

    YUM! Thanks fro sharing the recipe. I am right there with you on eating all things pumpkin this time of year 🙂

    • Betsy

      oops…I meant FOR

  3. Tracy

    Thank you for the gluten free recipe. It looks delicious. Can’t wait to try it.

  4. irene

    Mmm… right in time for the cool fall weather! If you want to healthigy further, replace the butter with coconut oil!

    • CAMom2Five

      I love that idea!

  5. marie

    Just looking through the ingredients and is that really 1/2 cup cornstarch?? Just curious. Thanks!!

      • Danielle

        I was going to ask the same thing!!!

  6. maflies1

    Do you have a place where you put all the recipes from your site? Thought you did, but I can’t find it anymore-maybe I was dreaming…again. 🙂 If not, would love it if you would add it at some time. Thanks for all you share and do for all of your followers!

  7. tracy

    i love making pumpkin desserts as well. but we just made a blueberry cobbler for tonight. so I will have to wait on that dessert.

    also what I have made multiple times in the past is a pumpkin roll. very delicious. I don’t bake with gluten free tho

  8. Jessica

    Do they make a gluten free spice cake mix? May save a bit on all the spices.

  9. Barb

    Do you think a regular cake mix would work the same as the gluten-free?

    • meg

      I was wondering the same thing 🙂

  10. Jen McInerney

    Looks delicious!! I will have to try it. My dad and I are GF and I have to get my 1 year old tested soon. So we will all enjoy this 🙂 Are you Celiac? Or do you just like to make gluten free Collin?

      • Jen McInerney

        Yikes! Your poor husband. Glad he is feeling better now and actually, I read it is supposedly healthier to not eat wheat/gluten anyway – allergy or not. But you know they are constantly changing that “list” of what you should and should not be eating lol.. I have Celiac Disease so I have to eat like this. It’s so expensive but I have seen you post GF coupons so that helps a LOT in addition to all of the other great coupons/deals/ways to save you provide us. Thanks a lot for everything! I havent been couponing for that long, but I have been saving so much and getting so much more for my money. You’re an inspiration! Thank you again for this recipe. Cant wait to bake it. 🙂

        • Collin (Mrs. Hip)

          You are most welcome! I hope you enjoy the recipe as much as my family has. 🙂

  11. crystal@Atlanta

    I am gonna try it!!! Thanks Collin

  12. beachwives

    This looks awesome, and I cannot wait to have some with a cup of chai tea…I also really want to copycat Starbucks pumpkin scones in a gluten free fashion this fall…everything pumpkin and pumpkin spice, I cannot get enough of it!!! LOL!!! 🙂

    • Collin (Mrs. Hip)

      I’m with ya… I’m just a wee bit Pumpkin obsessed!

  13. Katie

    I made a very similar non-gluten free pumpkin bundt cake years ago and have been missing it. I can’t wait to try it out to see if it’s a gluten-free replacement.

  14. Amanda S

    I don’t have a Bundt pan. Do you think we could make this in 2 regular loaf pans, or would it not rise correctly?

    • Collin (Mrs. Hip)

      I think that should work fine. Let me know how it turns out. 🙂

  15. Cathy

    I have those plates! I think it was an Amazon deal you posted 😉

  16. Sophie

    My mom is gluten free. She loves pumpkin pie but always skips it because of the crust on Thanksgiving. I think I will make this so she has something to eat too!

  17. Laura

    I made this for a family gathering the other day and everyone loved it!!! No one even guessed it was gluten free. Thank you for the awesome idea!!

  18. Linda Bonskowski

    Okay folks!!! Just made this with a couple minor changes and it turned out delicious. I normally don’t change things unless I don’t have something on hand and really don’t want to go to the store. Even though I used a different cake mix ( a spice cake mix) it was still awesome!!!

  19. Natalie

    Thank you Collin! This is a delicious pumpkin cake that is foolproof! I modified it a bit using Pamela’s Gluten-free cake mix, and as I didn’t have any jarred apple sauce ended up making my own by dicing up one apple and cooking it with a bit of water in a saucepan, pureeing in the blender with the peel on. Personally, I’m not a fan of cloves so I left out that ingredient and used extra cinnamon with a bit of grated nutmeg. Finally, I topped it with homemade caramel frosting and toasted pecans on top. This is the ideal cake for a family get together or reunion or even for leaving in the freezer and warming up when unexpected company comes over alongside coffee or hot tea. If you are out of pumpkin, you could easily substitute applesauce as the main ingredient and make a harvest applesauce cake instead;-)

  20. ssunshinez

    This looks delicious!

  21. Mary

    I only have King Arthur gluten all purpose flour do you think I could use it in place of the yellow cake flour. need your expertise.

  22. Leslie

    Just made this and it is CRAZY good! Thanks for the awesome recipe!

  23. Jenna

    Wondering if you used sweetened or unsweetened applesauce? Gonna try out this recipe this weekend! Looks good 🙂

  24. Sheryl

    Can’t use eggs would a cup and a half of applesauce work in place of? Thanks

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