As an Amazon Associate, I earn from qualifying purchases. There may be affiliate links within the post.
Gluten free pumpkin pie cake is the best of both dessert worlds! It’s a stellar addition to your Thanksgiving feast.
Fall is in the air or at least in Oklahoma I sure hope it’s on the way. September always seems to be a mix of warm days and cooler days, but then in October, we seem to have fall weather that actually sticks around.
October is my absolute favorite month of the year. I love everything about it including the food of course. I decided to whip up a little bit of a different version of my favorite Pumpkin Pie Cake this past week. It hit the spot for a sweet fall treat!
My Great Great Aunt passed on this recipe to me, her recipe collection was passed on to me and this was a gem that was inside. I have since adapted it a bit, but the result is still a delicious cake that also taste like pumpkin pie.
The key to remember when making this cake is that it is not going to be dry as a normal cake would. It will still be moist in the middle similar to the texture and consistency of a pumpkin pie.
I decided to make this in a bundt pan this time, which does extend the bake time; however, you want it to be nice and brown on the outside and then moist in the middle. This gives it the texture of having a crust but with a pie like constancy when you cut into the cake.
It is a dense cake due to the amount of batter, and the batter will fill up the entire bundt pan; however, it does not rise as a normal cake would. It bakes much like a pie would. We serve ours with whipped topping, which makes it perfection. I actually prefer to serve this over pie for the holidays.
This cake is perfect to make gluten free too, my guests typically can’t tell the difference. I won’t lie either, I could just eat this by myself.
Are you ready for fall foods? Do you enjoy pumpkin? We love these Pumpkin Cinnamon Rolls too that are also gluten free.
It’s time to eat up!
This sounds so interesting with it being a cake that mimics the flavor and texture of a pie. The pictures you shared really do show the softer pie like consistency, giving a really good idea of what to expect (so someone like me doesn’t keep on baking the daylights out of it when the toothpick-test keeps coming out wet 🙂 )
Being passed down from your Great Aunt makes it even more special; I love family heirlooms like that.
This cake makes me want to eat desserts right now. I love that it’s gluten-free although people who are not really sensitive won’t notice the difference. I think I can finish the entire pie cake in one sitting! 🙂
Wow, that cake looks incredible! I love anything pumpkin during the fall, it is my favorite seasonal flavor! Can’t wait to try it out for Thanksgiving!
I love pretty much anything that has pumpkin in it! That cake looks so delicious, I bet you don’t even miss the gluten! I’ll definitely have to try this out sometime during pumpkin season. Happy Thanksgiving!
This is perfect of the holidays! Im all about pumpkin right now and this looks perfect to make! I bet it would taste amazing with a cup of coffee! I love that its a gluten free recipe, I have a sweet tooth and I have a hard time finding gluten free recipes that I like.
This looks amazing…and I’m not even a huge fan of pumpkin pie! I think I might substitute the cake mix with a 1:1 ratio mix of rice flour and oat flour…that always seems to do the trick for me.
I haven’t made pumpkin pie yet and your recipe here is piquing my interest! We timely have some pumpkins in the yard so this could be something I could do. Thanks for sharing!