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.
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.
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