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
yield: 8 SERVINGS
Make this delicious gluten-free pumpkin bundt cake for your fall dessert!
- 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
- 1/2 cup cornstarch
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves (or if you don't have the spices listed above, just add 1 tablespoon pumpkin pie spice instead)