Gluten-Free Pumpkin Bundt Cake
Oct 29, 2023, Updated Sep 18, 2025
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This Gluten-Free Pumpkin Bundt Cake is super moist and filled with those pumpkin pie spices that warm your heart and soul. It’s perfect to serve with a cup of coffee or tea on a crisp fall morning, or as a dessert alternative on Thanksgiving.
The crumb of the cake is super tender and just a sliver is all it takes to send me back to the farmhouse where my grandma served these kinds of home-baked delights.
Whether you’re gluten-free or not, this easy pumpkin bundt cake is a recipe you’re likely to make again and again.
Gluten-Free 1:1 Flour RePlacements
One of the best things about this recipe is that it uses a gluten-free all-purpose flour blend, which is a direct 1:1 replacement for regular all-purpose flour. These blends have become more popular in recent years.
There are several products available that are made with a variation of mixing rice flour, potato starch, tapioca flour and xantham gum to mimic the texture of wheat flour. I have tested and recommend using either Primal Palate’s Gluten-Free All-Purpose blend or the Bob’s Red Mill 1:1 baking flour.
Ingredient Swaps and Add-Ins
This gluten-free pumpkin bundt cake is easy to customize. You can make it with regular all-purpose flour if gluten is not an issue for you or anyone you’re serving. Simply use 3 cups of regular all-purpose flour instead of the gluten-free blend.
Other customization ideas include:
- Oil Swap: This recipe calls for canola oil, but you can use coconut oil, avocado oil or another light-tasting oil.
- Add-Ins: Stir in chocolate chips, chopped walnuts or pecans to add texture and depth of flavor.
- Icing Alternative: Skip the cream cheese icing and dust the top with a sprinkling of powdered sugar instead.
Try this Gluten-Free Pumpkin Bundt Cake next time you’re craving a fall dessert. It’s proof that gluten-free baking can be every bit as delicious as the original, if not better.
Gluten-Free Pumpkin Bundt Cake
Ingredients
For the cake
- 1½ cups granulated sugar
- ½ cup brown sugar
- 1 cup canola oil
- 3 eggs
- 1 15-ounce can pumpkin puree
- 3 cups Gluten-Free All-Purpose Flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the cream cheese icing
- 4 ounces cream cheese, softened
- ¾ cup powdered sugar, sifted
- ½ teaspoon vanilla extract
- 2 tablespoons milk, or milk alternative
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together 1½ cups granulated sugar, ½ cup brown sugar and 1 cup canola oil until combined. Use a fork to ensure there are no lumps.
- Add in 1 egg and ⅓ of the pumpkin puree and mix. Repeat two more times, until all of the eggs and pumpkin puree have been added. Set aside.
- In a medium bowl, whisk together 3 cups gluten-free flour, 2 teaspoons baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg and ¼ teaspoon ground cloves.
- Mix about a third of the dry ingredients into wet mixture, folding until just combined. Continue until all of the dry ingredients are incorporated into the batter.
- Pour mixture into a prepared bundt pan and use a spatula to smooth in an even layer.
- Bake on the middle rack for 55 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer bundt pan to a wire rack and let cool for 10 to 15 minutes. Flip cake out onto a serving plate to completely cool.
To make the cream cheese icing
- In a medium bowl, add 4 ounces cream cheese, ¾ cup sifted powdered sugar, ½ teaspoon vanilla extract and 2 tablespoons milk.
- Use a hand mixer to blend the ingredients, until light and fluffy, about 1 to 2 minutes.
- Transfer icing to a piping bag and drizzle onto the cooled cake.
- Let set and serve.
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