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Gluten-Free Pumpkin Bundt Closet Cake

Ingredients

  • 1 Can Pumpkin puree (425g)
  • 200 grams Granulated sugar 1 cup
  • 100 grams Brown sugar (light or dark) 1/2 cup
  • 180 grams Neutral oil (I like avocado) 3/4 cup
  • 4 Eggs
  • 260 grams King Arthur Gluten-Free All-Purpose Flour 2 cups
  • 5 grams Baking soda 1 teaspoon
  • 6 grams Baking powder 1½ teaspoons
  • 3 grams Salt ½ teaspoon
  • 9 grams Cinnamon 1 tablespoon
  • 60 grams OPTIONAL: Water ¼ cup

Instructions

  1. Preheat oven to 350°F. Grease a bundt pan thoroughly.

  2. In a large bowl, whisk together pumpkin puree, sugars, oil, and eggs, until smooth.

  3. Next, add the flour, baking soda, baking powder, salt, and cinnamon.

  4. Stir well. Add water if the batter seems very thick.

  5. Pour batter evenly into the prepared bundt pan and smooth the top.
  6. Bake for 50 minutes, or until a skewer comes out clean.
  7. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Recipe Notes

We have enjoyed this with and without cream cheese frosting (If you don’t make your own, I like the Miss Jones brand from Wal-Mart).  The general consensus from everyone we have served it to is that it really does not need the frosting, and the flavor pops better without it.