Get ready to savor the taste of fall with a Gluten-Free Pumpkin Bundt Cake. It's moist, spiced, and baked just right, embracing the essence of the season. This cake combines a moist pumpkin spice base swirled with a rich chocolate cake, giving it a delightful autumn twist on my childhood favorite, Marmorkuchen.
Whether you're celebrating with friends or just treating yourself, this cake is a delicious taste of autumn.
- Recipe Ingredient Notes
- Tools needed to make a Pumpkin Bundt Cake
- What is Pumpkin Pie Spice
- How to make a Pumpkin Bundt Cake
- Baking a Gluten Free Pumpkin Bundt Cake
- Serving Ideas
- Storage & Freezing of a Pumpkin Bundt Cake
- FAQ - Gluten Free Pumpkin Bundt Cake
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Pumpkin Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I tested this recipe with Bob's Red Mill 1-to-1 and King Arthur Measure for Measure. Overall, I thought the cake made with King Arthur Measure for Measure had a better crumb and stayed fresh longer. Please be aware that the batter made with Cup4Cup may be on the gummy side but should bake just fine. This is because the blend contains mainly corn starch. All flour blends mentioned do contain xanthan gum.
Cornstarch: Cornstarch can help control the moisture content in the pumpkin cake. It absorbs excess moisture, which can be especially helpful when working ingredients that release moisture during baking like pumpkin puree. This moisture control can prevent the cake from becoming too soggy or dense. Can be replaced with equal amount of the same gluten free flour used in the cake recipe.
Fat: I use a combination of unsalted butter and oil. Like canola oil or grapeseed oil, even a mild olive oil would work here. The butter gives the pumpkin bundt cake a lovely flavor while the oil keeps the crumb tender and moist. I have not tested this recipe with coconut oil.
Pumpkin Puree: Make sure to buy pure canned pumpkins and not pumpkin pie filling.
Sour Cream: The acidity of sour cream helps tenderize the cake's crumb. It also adds a subtle tangy flavor to the cake, which can complement and balance the sweetness of the other ingredients. Can be replaced with full fat greek yogurt.
Cocoa Powder: I recommend using dutch-processed cocoa which produces a rich flavor in the chocolate batter. While my go-to brands are DeZaan Crimson Red and Valrhona Pure Cocoa Powder, I understand they are not affordable for everyone. Hershey Special Dark is a great grocery store option. Natural Cocoa Powder on the other hand will give the chocolate part of this Gluten Free Pumpkin Marble Cake a lighter color and very dry crumb.
Tools needed to make a Pumpkin Bundt Cake
One can make this Gluten-Free Pumpkin Bundt Cake Recipe with an electric stand mixer or in a large mixing bowl and an electric hand mixer. As for the bundt pan, I recommend using a pan that holds 10-12 cups. I use a 9" Bundt Pan for this cake. You can also make this cake in two 9" round cake pans if you would like to make a layer cake instead of a bundt cake. Or you can half the recipe and bake it in a pullman loaf pan.
You will also need 2 large cookie scoopers, of course, a digital kitchen scale, 2 mixing bowls, a sheet pan, and a cooling rack.
What is Pumpkin Pie Spice
Pumpkin pie spice is a popular blend of aromatic spices commonly used in baking and cooking to add warm and earthy flavors reminiscent of pumpkin pie. This spice blend typically includes a combination of the following ground spices.
Cinnamon: Ground cinnamon is the dominant spice in pumpkin spice. It provides a sweet and warming flavor that is both comforting and aromatic.
Ginger: Ground ginger adds a subtle spiciness and warmth to the blend. It complements the sweetness of other ingredients and adds a slightly zesty note.
Nutmeg: Ground nutmeg contributes a nutty and slightly sweet flavor. It's known for its ability to enhance the overall warmth and depth of flavor in baked goods.
Cloves: Ground cloves provide a strong, sweet, and slightly bitter taste with a hint of pungency. They add complexity and depth to the spice blend.
Allspice: Allspice is a spice that has flavors reminiscent of a combination of cinnamon, cloves, and nutmeg. It adds a rich and rounded flavor to pumpkin pie spice.
Homemade Pumpkin Pie Spice
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 ½ teaspoons ground cloves
1 ½ teaspoons ground allspice
In a small bowl, combine all the spices and mix thoroughly until they are well combined. Transfer the pumpkin pie spice blend to an airtight container or spice jar for storage. Adjust the quantities of individual spices to suit your personal taste if desired.
How to make a Pumpkin Bundt Cake
My Gluten-Free Pumpkin Bundt Cake utilizes a "Ruehrteig" batter, which translates to "stirred dough" in English. This dough is quite straightforward to prepare, and you can use either an electric mixer or a stand mixer for the task. I recommend using a 9" Bundt Pan for this cake, which is a 10-12-cup bundt pan. Be sure to bring the butter, eggs, and sour cream to room temperature before you begin.
Step 1: Preheat the oven to 350 degrees.
Step 2: In a medium-sized bowl, mix together the gluten-free all-purpose flour, cornstarch, baking powder ,baking soda, the spices and kosher salt. Thoroughly whisk the ingredients and keep this mixture aside. Please note that you should not include the cocoa powder in this step.
Step 3: Place the room temperature butter, oil, and vanilla extract into either the bowl of a stand mixer equipped with the paddle attachment or a large bowl. At a medium-high speed mix the ingredients for 1-2 minutes until the butter is broken up.
Step 4: Add the light brown sugar to the mixing bowl and mix for an additional 2-3 minutes. Remember to pause the mixer halfway and use a flexible spatula to scrape the sides of the bowl.
Step 5: When the butter-sugar mixture is light and airy, add the room-temperature eggs one by one allowing each egg to incorporate for at least 30 seconds. This will ensure that the gluten free pumpkin cake will rise not only properly but also ensures the tender texture of the cake.
Step 6: Add the room temperature sour cream and the pumpkin puree and mix until well incorporated. Make sure to scrape the sides and the bottoms of the mixing bowl.
Step 7: Add the dry ingredients to the wet ingredients, one-half at a time. Mix until it has a smooth consistency. I recommend stopping the mixer half way to scrape down the sides and the bottoms of the bowl the gluten-free flour mixture is fully incoperated.
Step 8: If you made my Gluten Free Zebra Cake you already familiar with the trickiest step when making this Gluten Free Pumpkin Bundt Cake. Divide the cake batter into half. You can either eyeball this or if you are a perfectionist, weigh the mixing bowl and the paddle attachment before making the cake batter.
To do so, tare the kitchen scale to zero and then place the mixing bowl including the paddle attachment on the scale. Write down the weight. After preparing the pumpkin cake batter, return the bowl to the scale. Make sure to include the paddle attachment. Don't forget to tare the scale to zero before doing so. Take that weight, subtract the weight of the bowl and the attachment and you have the total weight.
Step 9: Remove half of the pumpkin cake batter and place it in a seperate mixing bowl.
Step 10: To the remaining gluten free pumpkin bundt cake batter add the cocoa powder (sift if it appears very lumpy), and the milk. Starting the mixer at a low speed, mix until smooth for about one minute. Be certain to scrape the sides of the bowl to guarantee thorough incorporation of the unsweetened cocoa powder. The cocoa powder thickens up the cake batter. To ensure that the chocolate cake batter matches the consistency of the pumpkin cake batter, you'll incorporate extra milk.
Baking a Gluten Free Pumpkin Bundt Cake
There is no right or wrong way to transfer the cake batter to the bundt pan. I like to use a large cookie scoop but you may also transfer the cake batter to ziplock bags and follow the layering instructions of the Gluten Free Zebra Cake.
Step 1: Spray the inside of the Bundt pan with nonstick cooking spray or grease thoroughly with butter. Make sure to get all the crannies and nooks if you use a fancy bundt pan.
Step 2: With a large cookie scoop, place a few generous scoops of the pumpkin cake batter on the bottom of the bundt cake pan. I like to space them apart just enough so I have room for a scoop of chocolate cake batter in between.
Step 3: Place a scoop of chocolate pumpkin cake batter in between of the plain pumpkin cake scoops.
Step 3: Repeat scooping cake batter for another row. Then gently tap the bundt pan against the countertop. By doing this, you'll guarantee the even distribution of the gluten-free pumpkin bundt batter, eliminating any potential air pockets that might be present.
Step 4: With a butter knife or a fork carefully swirl both flavors together. I don't go crazy when I do this. I start in the center of the bundt cake and go around in circles. This is how the bundt cake gets its marbled look.
Step 7: Place the bundt cake pan in the preheated oven and bake at 350F for 50-55 minutes. The gluten free pumpkin bundt is ready when a toothpick inserted in the center of the cake comes out clean (a few moist crumbs are okay). If using a digital thermometer, the internal temperature should be at least 200F.
Step 8: Carefully remove the bundt pan from the oven and place it on a cooling rack. Allow the bundt cake cool in the pan for 10 minutes which allows the cake to set up enough to hold its shape when you remove it from the pan.
Step 9: Invert the slightly cool gluten-free pumpkin cake onto a wire rack set over a sheet tray lined with parchment paper. If you have sprayed your bundt pan generously, your beautiful zebra cake should slide out of the pan without any issues. This can take an estimate 2-3 hours. Should you have issues getting the cake from the bundt pan, you can find some tips and tricks on how to remove a bundt cake from a pan in this post.
While I enjoy this bundt cake with just a light dusting of confectioners' sugar (powdered sugar) here are some ideas for serving and glazing.
Cream Cheese Glaze: The cream cheese frosting I use with my Gluten Free Funfetti Bundt is perfect for this pumpkin bundt cake. It's smooth and tangy and makes the perfect finish to this delicious cake. Sprinkle some chopped pecans or walnuts on top of the cream cheese glaze for added crunch and flavor.
Chocolate Glaze: If you are looking for a chocolate glaze, I recommend using the glaze I share with my Zebra Cake. Sprinkle with some Mini Chocolate Chips if you like.
Caramel Sauce Drizzle: Pour some warm caramel sauce over the cake for a sweet and indulgent touch.
Whipped Cream: Top each slice with a dollop of freshly whipped cream for added richness.
Vanilla Ice Cream: Serve the cake with a scoop of vanilla ice cream for a delightful dessert.
Storage & Freezing of a Pumpkin Bundt Cake
Since this gluten free pumpkin bundt cake is made with butter and oil, it will stay moist and soft for days if stored properly. You can either store it in an airtight container at room temperature or in the fridge.
To freeze the entire cake or pieces, wrap the cooled cake in plastic wrap. Then place the cake (or cake pieces) into a freezer bag. The gluten-free bundt will keep in the freezer for about 2 months. Allow the cake to thaw overnight in the fridge or thaw at room temperature.
FAQ - Gluten Free Pumpkin Bundt Cake
A Bundt cake is defined by its distinctive ring or tube-shaped pan, which gives the cake its characteristic shape. The term "Bundt" refers to the specific type of pan used to bake the cake, rather than the cake's ingredients or flavor
Bundt cakes are called "Bundt cakes" because of the specific type of pan they are baked in. The term "Bundt" refers to the trademarked name of the pan itself, which was created by a company called Nordic Ware.
LIBBY'S 100% Pure Pumpkin is all-natural, gluten-free, non-GMO and free of preservatives. It is a healthy choice with a high concentration of vitamins (like vitamin c), minerals (potassium, calcium), and of course fiber.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Pumpkin Recipes to try
Gluten Free Pumpkin Bundt Cake
- 400 grams Gluten Free Multi-Purpose Flour
- 30 grams cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 ¾ teaspoon pumpkin spice
- 113 grams unsalted butter, at room temperature
- 115 grams neutral oil, like vegetable oil
- 1 teaspoon vanilla extract
- 365 grams light brown sugar
- 2 large eggs, room temperature
- 425 grams pumpkin pure (1 can)
- 120 grams sour cream (or full fat greek yogurt)
For the Chocolate Swirl
- 35 grams cocoa powder, dutch processed
- 45 grams milk, room temperature (any percentage or non dairy)
- Powdered Sugar as needed
How to make a Gluten Free Pumpkin Bundt Cake
- Preheat the oven to 350 degrees.
- In a medium-sized bowl, mix together the gluten-free multipurpose flour, cornstarch, baking powder, baking soda, spices and kosher salt. Thoroughly whisk the ingredients and keep this mixture aside.
- Place the room temperature butter, oil, and vanilla extract into either the bowl of a stand mixer equipped with the paddle attachment or a large bowl. At a medium-high speed mix the ingredients for 1-2 minutes until the butter is broken up.
- Add the light brown sugar to the mixing bowl and mix for an additional 2-3 minutes. Pause the mixer halfway and use a flexible spatula to scrape the sides of the bowl.
- When the butter-sugar mixture is light and airy, add the room-temperature eggs one by one allowing each egg to incorporate for at least 30 seconds.
- Add the room temperature sour cream and the pumpkin puree and mix until well incorporated.
- Mix the dry ingredients with the wet ingredients, one-half at a time. Mix until it has a smooth consistency.
- Remove half of the pumpkin cake batter and transfer it to a separate bowl.
- To the remaining cake batter add the cocoa powder (sift if it appears very lumpy) and milk. Mix until smooth for about one minute. Scrape down the sides of the bowl with a flexible spatula, ensuring everything is incorporated well.
- Spray the inside of the Bundt pan with nonstick cooking spray or grease thoroughly with butter. Make sure to get all the crannies and nooks if you use a fancy bundt pan.
- With a large cookie scoop, place a few generous scoops of the pumpkin cake batter on the bottom of the bundt cake pan.
- Place a scoop of chocolate pumpkin cake batter in between the plain pumpkin cake scoops.
- Repeat scooping cake batter for another row. Then gently tap the bundt pan against the countertop. By doing this, you'll guarantee the even distribution of the gluten-free pumpkin bundt batter, eliminating any potential air pockets that might be present.
- With a butter knife or a fork carefully swirl both flavors together. I don't go crazy when I do this.
- Place the bundt cake pan in the preheated oven and bake at 350F for 50-55 minutes. The gluten free pumpkin bundt is ready when a toothpick inserted in the center of the cake comes out clean (a few moist crumbs are okay). If using a digital thermometer, the internal temperature should be at least 200F.
- Carefully remove the bundt pan from the oven and place it on a cooling rack. Allow the bundt cake to cool in the pan for 10 minutes.
- Invert the slightly cooled bundt cake onto a wire rack set over a sheet tray. If you have sprayed your bundt pan generously, it should slide out of the pan without any issues. Allow for it to cool completely before serving, especially if you plan on glazing it! This can take 2-3 hours.
Please see the blog post for detailed step-by-step instructions on how to layer the cake flavors in the bundt pan.
Plain Pumpkin Bundt Cake: If you like, you may omit the chocolate swirl and make an all-pumpkin bundt cake. There are no changes that need to be made to the recipe. Transfer the pumpkin cake batter to the prepared bundt pan, smooth it out with the back of a spoon, and bake as directed.
Storage: Gluten-free Pumpkin Bundt Cake can be stored at room temperature in an airtight container or ziplock bag for 3-4 days. No need to refrigerate this cake.
Cornstarch: Can be replaced with equal amounts of gluten-free flour.
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Amount Per Serving: Calories: 335
Calories are a guestimate and randomly generated.