Gluten-Free Pumpkin Bundt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free pumpkin bundt cake with a perfect crumb from using oil and shortening instead of butter, topped with cream cheese frosting. It's moist, tender, and ideal for fall gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups (300g) gluten-free measure-for-measure flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ cup (97g) shortening
- 1 cup (200g) granulated sugar
- ¾ cup (160g) brown sugar
- ½ cup (120g) neutral oil
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 15 oz can pure pumpkin
- 1 tablespoon butter, (softened)
- 3 oz cream cheese, (softened)
- 1 cup (120g) powdered sugar, (plus more as needed)
- 1-2 tablespoons milk of choice
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 10m
- Sodium
- 278mg
- Total sugar
- 41g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 49mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 278MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.