A mouth-watering Gluten-Free Pumpkin Cake may sound too good to be true, but I assure you, it isn’t! This recipe is not only a keeper for those who can only enjoy gluten-free desserts, but it’s one the whole family can enjoy without missing the presence of gluten or wheat.
Another great thing about this GF Pumpkin Cake is that it hits all the same flavor notes as pumpkin pie without the hassle. It’s not quite a dump cake — it does require a bit of assembly — but it’s certainly easier than making a pie!
Jillee’s Take:
Table Of Contents
How To Make Gluten-Free Pumpkin Cake
Bottom Layer: Yellow Cake Base
Ingredients:
- 1 gluten-free yellow cake mix (1/2 cup reserved for topping)
- 1 stick butter, softened
- 1 egg
Directions:
Add all the ingredients to a mixing bowl and beat with a hand mixer until the mixture comes together — it should look like wet sand. Press the mixture into an even layer in the bottom of a lightly greased 9×13-inch baking pan.
Middle Layer: Pumpkin Pie Filling
Ingredients:
- 1 (29 oz) can of pumpkin purée
- 2 cups granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground mace (or ground nutmeg)
- 1/2 tsp ground allspice
- 4 eggs, beaten
- 2 cups milk
- 1 Tbsp butter
Directions:
Add all the ingredients to a pot and stir to combine. Place the pot on your stovetop over low heat, cook until thickened, then pour the pumpkin mixture into the pan and spread it evenly over the base.
Top Layer: Streusel Topping
Ingredients:
- 1/2 cup gluten-free yellow cake mix
- 1 Tbsp cinnamon
- 3 Tbsp butter, cold
Directions:
Whisk together the reserved cake mix and cinnamon, then cut the cold butter into the mixture until crumbly. Sprinkle the crumbly topping evenly atop the pumpkin pie filling.
Put the pan in your oven and bake at 350 degrees F for about 60 minutes or until set in the middle. (Shake the pan a bit — if it doesn’t jiggle or wobble, it’s done.)
Let the cake cool completely before slicing, and serve with a big dollop of whipped cream. (Tip: Add a dash of pumpkin pie spice to your whipped cream for extra pumpkin spice goodness!)
How to Enjoy Leftovers
Store any leftover Gluten-Free Pumpkin Cake tightly wrapped at room temperature for up to 3 days.
To store it longer, tightly wrap the leftover cake and refrigerate for up to 5 days or freeze for up to 1 month.
Warm leftover cake in the microwave for a few seconds before eating.
Serving Suggestions For GF Pumpkin Cake
Gluten-Free Pumpkin Cake makes a great snack you can enjoy with tea, coffee, or a mug of hot chocolate. To serve it as a decadent dessert, pair it with a scoop of vanilla ice cream (with or without the whipped cream!)
Gluten-Free Pumpkin Cake Ingredient Substitutes
| Ingredient | Alternatives |
|---|---|
| Gluten-free yellow cake mix | GF all-purpose flour, coconut flour, or almond flour |
| Butter | Avocado oil, vegetable oil, or coconut oil |
| Eggs | Mashed banana, applesauce, or egg substitute |
| Canned pumpkin | Homemade pumpkin or squash purée |
| Granulated sugar | Honey, maple syrup, or brown sugar |
| Cinnamon, mace, and allspice | Pumpkin pie spice |
| Milk | Coconut milk, almond milk, or oat milk |
More Recipes To Try This Fall
Looking for other gluten-free recipes or seasonal treats? I’ve got you covered! Check out these links for more delicious ideas:
- Crustless Pumpkin Pie (GF)
- Berry Cobbler (GF)
- The Best Gluten-Free Pumpkin Bread (GF)
- Seriously Good Gluten-Free Pizza Crust (GF)
- 13 Ridiculously Easy Recipes With Just 3 Ingredients
- Foolproof Homemade Chicken Pot Pie
Frequently Asked Questions
Is Pumpkin Gluten-Free?
Yes, pure pumpkin is gluten-free. (Some varieties of canned pumpkin may have added ingredients, so look for one with pumpkin listed as the only ingredient.)
How Do You Keep Gluten-Free Cake Moist?
You can keep this gluten-free cake moist by avoiding overmixing the ingredients and overbaking the cake. Store the cake tightly wrapped or in an airtight container to keep it soft and moist.
What Other Gluten-Free Pumpkin Desserts Should I Try?
I highly recommend my Gluten-Free Pumpkin Bread and Crustless Pumpkin Pie! Beyond that, you can find plenty of delicious GF pumpkin recipes online to keep you busy (and satisfy your appetite for all things pumpkin) all season long.
Conclusion
This Gluten-Free Pumpkin Cake proves that a great-tasting pumpkin treat doesn’t need wheat or gluten. Put this recipe on your list of treats to bake this fall!
What’s your favorite pumpkin treat, snack, or dessert?
Gluten-Free Pumpkin Cake Recipe
Equipment
- Baking pan 9×13"
Ingredients
Base Layer
- 1 box gluten-free yellow cake mix 1/2 cup reserved for topping
- 1 stick butter softened
- 1 egg
Pumpkin Filling
- 29 oz canned pumpkin
- 2 cups granulated sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon mace
- 1/2 teaspoon allspice
- 4 eggs beaten
- 2 cups milk
- 1 tablespoon butter
Streusel Topping
- 1 tablespoon cinnamon
- 3 tablespoons butter cold
Instructions
To make the base:
- Add all ingredients to a mixing bowl and beat with a hand mixer until combined.
- Press the crumbly mixture into the bottom of a lightly greased baking pan.
To make the pumpkin filling:
- Add all ingredients to a pot, stir, and cook over low heat until thickened.
- Pour the pumpkin pie filling into the pan and spread it evenly over the base layer.
To make the streusel topping:
- Place the reserved 1/2 cup of yellow cake mix in a bowl, add the cinnamon and cold butter, then cut the butter into the dry ingredients until crumbly. Sprinkle the topping over the pumpkin pie filling.
- Sprinkle the crumbly topping evenly over the pumpkin filling.
To bake the cake:
- Bake at 350 degrees F for about 60 minutes, or until set in the middle.
- Let the cake cool before slicing and serve with a dollop of whipped cream.
I have a question. In the body of the post, you say to use 1/2 cup of cake mix for topping, but the recipe below says 1 cup. Also, in the post you mention evaporated milk, and the recipe just says milk. Can you clarify? Mine took 2.5 hours to “set” and looked nothing like your picture. However, everyone that had the ‘mistake’ cake said it was the best ever pumpkin dessert. My daughter raved about it and took a good portion home, so it wasn’t a total loss.
Please log in or create a free account to comment.This recipe looks wonderful! Thanks for sharing. I have celiac disease and am always looking for something safe I can also wow my family with without the “oh, it’s gluten free–think I’ll pass”. I hate when people on blogs are nit-picky so I hesitate to say this but the correct spelling is celiac–celiacs is a common misspelling. That’s just something I’ll throw out there for free–take it or leave it. :) Thanks again for your great blog!
Please log in or create a free account to comment.Thanks for the post. This sounds delicious and I trust you if you say it tastes the same. Between my husband and I we have a number of allergies. The four most impactful ones being gluten, dairy, egg and garlic. Consequently I am learning to cook a whole new way. I am just beginning to explore websites and look for cookbooks that eliminate gluten, eggs and dairy. Not finding a whole lot but just beginning our new journey. If you find any sites or cookbooks that cater to these three allergies, I would so very much appreciate you passing them along to your readers (that’s includes me). These allergies make it a challenge to eat at restaurants anymore. We can usually find something but it isn’t without asking a lot of questions prior to ordering. Of course, we are salivating at all the wonderful dishes we can NOT have on the menu and are thrilled when we can find something that will please our palate! I must say I am learning some interesting substitutions for ingredients that call for any of these allergies we have. I am also learning there is just no substitution for the wonderful distinct taste of garlic, no matter how many other herbs, spices I substitute.
Please log in or create a free account to comment.Thank you for all your posts. I find them most helpful!
I would start by looking at some Paleo blogs! Some people on paleo diets do eat dairy, but many (including this blog), do not! http://www.thepaleomom.com/recipes
Good luck! It can be so hard to adjust to a new diet.
Please log in or create a free account to comment.A magazine I think is wonderful is “Living Without’s Gluten Free and more”. There is a page or 2 in the back of every issue that has substitutions for different flours as well as other things, and just about every recipe in every issue tells you if it can be done egg free or dairy free. I’ve been at the gluten free diet for 3 years, and that is the best resource I’ve found.
Please log in or create a free account to comment.Have you tried substituting the eggs for “Just Egg” found in the dairy section of the store? I’ve used it for many substitutions as well as using it for scrambled eggs and omelets.