With tomorrow being Thanksgiving, the National Foundation for Celiacs recently shared this great gluten-free Thanksgiving recipe for a pumpkin pie cake. Enjoy!
Gluten-Free Pumpkin Pie Cake Recipe
- 1 box yellow or white cake mix (minus 1 cup)
- 1 stick butter, melted
- 1 egg, beaten
- Set aside one cup of cake mix. Mix together cake mix (minus 1 cup), butter, and egg. Press into a 9″x13″ greased pan.
- 1 large can of pumpkin
- 3 eggs, beaten
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2/3 cup evaporated milk
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- In a large pan combine pumpkin, 3 eggs, brown sugar, white sugar, milk, cinnamon, cloves, nutmeg and ginger. Spread over cake mixture.
- 1 cup cake mix
- 1/2 cup sugar
- 1/2 cup chopped nuts
- 1/2 stick butter
- Mix and sprinkle over top of the mix.
Bake at 350 degrees for 45 to 60 minutes.
Baking Tips:
- Do not over-mix gluten-free cake mix. (Gluten-free mixes will “gum” up)
- Make sure that greased pan utilizes an oil or spray that does not contain gluten or flour (Baker’s Joy contains flour).
- Do not use the fan in your oven to bake.
- If the top of the cake bakes more quickly and browns, place a foil sheet over the top until the rest is completely baked.
- Testing of a gluten-free cake is the same as with a “regular” cake. Insert a toothpick into the center and remove it. If the toothpick is clean, the cake is baked.
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