Gluten-Free Pumpkin Bundt Cake Recipe with Dairy-Free Option

This gluten-free pumpkin bundt cake is the ideal fall dessert. Moist and tender from real pumpkin purée and warm pumpkin spices, it’s finished with a soft cream cheese glaze for a stunning yet simple treat.

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The Best Gluten-Free Pumpkin Bundt Cake

This gluten-free pumpkin bundt cake is a perfect way to celebrate the start of pumpkin season. The crumb is surprisingly moist and tender—so much so that no one would guess it’s gluten-free. Serve it plain with a dusting of powdered sugar or top it with the soft cream cheese icing described below.

The recipe here is adapted from a reliable gluten-free vanilla cake base and yields a show-stopping bundt with minimal effort. Bundt cakes look impressive but are straightforward to make, and this one is no exception.

The pumpkin spice cake itself is dairy-free; the cream cheese icing contains dairy, but dairy-free alternatives and simple glaze options are included in the notes.

Gluten-Free Pumpkin Spice Cake Ingredients

• Pumpkin purée: Use pure pumpkin purée (not pumpkin pie filling).
• Neutral oil: Canola, light olive, avocado, or coconut oil work well.
• Gluten-free 1:1 flour: Use a blend formulated for baking that contains a binder (xanthan gum or similar).
• Cornstarch: Lightens the flour blend; tapioca starch can be substituted.
• Eggs: Provide structure; this recipe has not been tested with egg substitutes.
• Spices: Ground cinnamon and pumpkin pie spice give classic fall flavor.

Cream Cheese Bundt Cake Icing Ingredients

The glaze is a simple cream cheese icing made from powdered sugar, softened cream cheese and butter, milk, and vanilla. It is intentionally not overly sweet; add more powdered sugar if you prefer a sweeter glaze, but increase milk as needed to keep it pourable. Note: this icing remains soft and will not harden.

Dairy-free options:

• Skip the icing and dust the cake with powdered sugar.
• Use dairy-free cream cheese and dairy-free butter substitutes in the same proportions.
• Make a simple glaze with dairy-free milk, powdered sugar, and vanilla.
• Some canned frostings are dairy-free—warm slightly to reach a pourable consistency and drizzle over the cake.

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 10-cup bundt pan and lightly dust with gluten-free flour.
2. In a small bowl, whisk together the gluten-free flour, cornstarch, baking powder, cinnamon, pumpkin pie spice, and salt.
3. In a large bowl, combine the sugar, pumpkin purée, oil, eggs, and vanilla until well blended.
4. Add the dry ingredients to the wet and mix until combined. Avoid overmixing.
5. Pour the batter into the prepared bundt pan and spread it evenly.
6. Bake for 45–50 minutes, until the cake is golden and a toothpick in the center comes out clean. An instant-read thermometer should read about 205–210°F when fully baked.
7. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.

While the cake cools, prepare the cream cheese icing:

1. Beat softened cream cheese and butter until fluffy.
2. Add powdered sugar and vanilla, mixing until combined.
3. Add milk 1 tablespoon at a time until the glaze reaches a thick, pourable consistency.
4. Place the cooled cake on a serving plate. Pour the icing in a ring around the top and use a small offset spatula or a gentle tap of the plate to encourage natural drips down the sides. Keep the look organic—drips are part of the charm.
5. Optional: sprinkle with chopped walnuts.

Equipment

Basic baking equipment will make this recipe easy:

• 10-cup bundt pan (nonstick, prepared well). Mini bundt pans should also work but will change bake time.
• Hand mixer or stand mixer for easy blending.
• Mixing bowls, measuring cups and spoons, or a digital scale for accuracy.
• A serving plate or cake stand for presentation.

Storage

Store the iced bundt cake refrigerated under a dome or in an airtight container for up to 3 days. If serving, you can leave slices at room temperature for up to two hours.

Top Tips

• Prepare the bundt pan carefully. Even nonstick pans benefit from a light coating of gluten-free cooking spray and a dusting of flour to ensure the cake releases cleanly.
• Measure flour properly. Use the spoon-and-level method or weigh ingredients for the most consistent results.
• Use room temperature ingredients. This helps the batter come together smoothly and produces a better crumb.

FAQ

Gluten-Free Pumpkin Recipes

If you enjoy pumpkin desserts, explore other gluten-free pumpkin recipes and variations to keep autumn baking fresh and flavorful.

Recipe