Pumpkin Cake


This pumpkin cake turns out to be soft and moist even when gluten free.  I personally love the combination of chocolate and pumpkin flavors, but you could also top it with cream cheese frosting.

Original recipe


Pumpkin Cake
Adapted from All Recipes

Yield: Bundt cake

For the cake:

  • 1 1/3 cups white sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups (about 15 oz.) canned pumpkin
  • 4 eggs
  • 2 cups gluten-free OR all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup chopped walnuts (optional)

For the topping:

  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350ºF. Grease and flour bundt pan.
  2. In a large bowl, combine sugar and oil.
  3. Beat in vanilla, pumpkin, and eggs.
  4. Beat in baking powder, baking soda, salt, and cinnamon.
  5. Gradually beat in flour.  Stir in nuts, if using.
  6. Pour batter into bundt pan and smooth the top with a spatula.
  7. Bake for 45-50 minutes if gluten free OR 40-45 minutes if not.  A thin knife inserted into the center of the cake should come out clean. 
  8. Cool cake in pan and then turn it out onto a serving plate.
  9. Melt chocolate chips in a small bowl in the microwave, pausing often to stir.
  10. Spoon melted chocolate over the top of the cake, allowing it to run down the sides.

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