Gluten Free Pumpkin Pie Cake

From www.foodfanatic.com by Kristy Still
Gluten Free Pumpkin Pie Cake

Gluten Free Pumpkin Pie Cake Photo

Fall is in the air or at least in Oklahoma I sure hope it’s on the way. September always seems to be a mix of warm days and cooler days, but then in October, we seem to have fall weather that actually sticks around.

October is my absolute favorite month of the year. I love everything about it including the food of course. I decided to whip up a little bit of a different version of my favorite Pumpkin Pie Cake this past week. It hit the spot for a sweet fall treat!

My Great Great Aunt passed on this recipe to me, her recipe collection was passed on to me and this was a gem that was inside. I have since adapted it a bit, but the result is still a delicious cake that also taste like pumpkin pie.

Gluten Free Pumpkin Pie Cake Picture

The key to remember when making this cake is that it is not going to be dry as a normal cake would. It will still be moist in the middle similar to the texture and consistency of a pumpkin pie.

I decided to make this in a bundt pan this time, which does extend the bake time; however, you want it to be nice and brown on the outside and then moist in the middle. This gives it the texture of having a crust but with a pie like constancy when you cut into the cake.

Gluten Free Pumpkin Pie Cake Image

It is a dense cake due to the amount of batter, and the batter will fill up the entire bundt pan; however, it does not rise as a normal cake would. It bakes much like a pie would. We serve ours with whipped topping, which makes it perfection. I actually prefer to serve this over pie for the holidays.

This cake is perfect to make gluten free too, my guests typically can’t tell the difference. I won’t lie either, I could just eat this by myself.

Gluten Free Pumpkin Pie Cake Pic

Are you ready for fall foods? Do you enjoy pumpkin? We love these Pumpkin Cinnamon Rolls too that are also gluten free.

It’s time to eat up!

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Gluten Free Pumpkin Pie Cake Recipe

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Ingredients

  • 2 15 ounce cans canned pumpkin
  • 4 eggs
  • 12 ounces evaporated milk
  • 1 1/2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1 box yellow cake mix, or gluten free yellow cake mix
  • 1 cup butter, melted
  • 1/2 cup chopped pecans

For the Toppings:

  • powdered sugar
  • whipped topping

Directions

  1. Preheat oven to 350°F.
  2. In a large stand mixer combine all ingredients in order, except for the pecans. Let this mix well.
  3. Spray a bundt pan with non-stick baking spray, then evenly add the pecans to the bottom of the pan.
  4. Carefully pour the batter evenly into the pan. The batter will come very close to filling up the entire pan.
  5. Bake for 2 hours or until the outside is browned, remember the inside will still be very moist but it should still hold together. Keep in mind what a pie consistency would be.
  6. Remove from the oven, cool for 1 hour. The cake will shrink down in size during the cooling time.
  7. Carefully release the sides from the bundt pan, and then remove the cake.
  8. Top with sprinkled powdered sugar if preferred and serve with whipped topping.

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