Gluten Free Pumpkin Pie Cake Recipe

Kristy Still | Mommy Hates Cooking

Gluten Free Pumpkin Pie Cake is perfect for those who can't decide which they like best. This will probably be the best dessert on...

Gluten Free Pumpkin Pie Cake Photo

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.

Gluten Free Pumpkin Pie Cake Picture

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.

Gluten Free Pumpkin Pie Cake Image

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.

Gluten Free Pumpkin Pie Cake Pic

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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Gluten Free Pumpkin Pie Cake Recipe

      10 Servings


  • 2 15 ounce cans Canned Pumpkin
  • 4 Eggs
  • 12 ounces Evaporated Milk
  • 1 1/2 cups Sugar
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Grated Nutmeg
  • 1 box Yellow Cake Mix, Or Gluten Free Yellow Cake Mix
  • 1 cup Butter, Melted
  • 1/2 cup Chopped Pecans
For the Toppings:
  • Powdered Sugar
  • Whipped Topping


  1. Preheat oven to 350°F.
  2. In a large stand mixer combine all ingredients in order, except for the pecans. Let this mix well.
  3. Spray a bundt pan with non-stick baking spray, then evenly add the pecans to the bottom of the pan.
  4. Carefully pour the batter evenly into the pan. The batter will come very close to filling up the entire pan.
  5. Bake for 2 hours or until the outside is browned, remember the inside will still be very moist but it should still hold together. Keep in mind what a pie consistency would be.
  6. Remove from the oven, cool for 1 hour. The cake will shrink down in size during the cooling time.
  7. Carefully release the sides from the bundt pan, and then remove the cake.
  8. Top with sprinkled powdered sugar if preferred and serve with whipped topping.


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Related Recipes:
Dessert Recipes, Gluten Free Dessert Recipes, Cake Recipes, Pumpkin Recipes, Pie Recipes, Thanksgiving Recipes, Fall Recipes, Holiday Recipes, Family Meals and Snack Recipes, Party Food Recipes, Bundt Cake Recipes
Recipe Yields:
10 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Kristy Still
Recipe Yields: 10 servings
Prep Time: 20 minutes
Cook Time: 120 minutes
Total Time: 200 minutes

Nutrition Facts

Servings Per Recipe 10

Amount Per Serving
Calories from Fat 292
Calories 656

% Daily Value*
Total Fat 36g
  Saturated Fat 18g
Sodium 170mg
Total Carbohydrate 74g
  Dietary Fiber 3g
  Sugars 57g
Protein 8g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kristy Still

About Kristy

Kristy turned her hatred of cooking into a new outlet for creativity. Now that's the kind of attitude we're fanatical about! She blogs about all sorts of good food on Mommy Hates Cooking. On Food Fanatic, she's tackling all things Gluten Free.

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