Go Back
–+ servings
Pumpkin Pie Cake
Print

Gluten-Free Pumpkin Cake Recipe

This gluten-free dessert has all the delicious flavors and textures of pumpkin pie you love without the effort required for pie-making. You won't miss the gluten at all in this mouthwatering seasonal treat!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 500kcal
Author Jill Nystul

Equipment

  • Baking pan 9x13"

Ingredients

Base Layer

  • 1 box gluten-free yellow cake mix 1/2 cup reserved for topping
  • 1 stick butter softened
  • 1 egg

Pumpkin Filling

  • 29 oz canned pumpkin
  • 2 cups granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon mace
  • 1/2 teaspoon allspice
  • 4 eggs beaten
  • 2 cups milk
  • 1 tablespoon butter

Streusel Topping

  • 1 tablespoon cinnamon
  • 3 tablespoons butter cold

Instructions

To make the base:

  • Add all ingredients to a mixing bowl and beat with a hand mixer until combined.
    A side-by-side image of two bowls: one has egg, butter, and yellow cake mix inside and the other bowl is mixing all ingredients with a beater.
  • Press the crumbly mixture into the bottom of a lightly greased baking pan.
    A lady's hand is pressing and setting the bottom layer of the pumpkin cake crust on a tray.

To make the pumpkin filling:

  • Add all ingredients to a pot, stir, and cook over low heat until thickened.
    A pot containing the ingredients of pumpkin pie cake filling with a cooking spoon inside is placed on a countertop.
  • Pour the pumpkin pie filling into the pan and spread it evenly over the base layer.
    A tray with pumpkin pie cake filling on top of the pie crust and a spoon inside is placed on a countertop.

To make the streusel topping:

  • Place the reserved 1/2 cup of yellow cake mix in a bowl, add the cinnamon and cold butter, then cut the butter into the dry ingredients until crumbly. Sprinkle the topping over the pumpkin pie filling.
    A bowl with a fork inside and butter, gluten-free yellow cake mix, and cinnamon is placed on the countertop.
  • Sprinkle the crumbly topping evenly over the pumpkin filling.

To bake the cake:

  • Bake at 350 degrees F for about 60 minutes, or until set in the middle.
  • Let the cake cool before slicing and serve with a dollop of whipped cream.
    Gluten-Free Pumpkin "Pie" Cake

Video

Nutrition

Calories: 500kcal | Carbohydrates: 88g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 528mg | Potassium: 243mg | Fiber: 3g | Sugar: 63g | Vitamin A: 11158IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 2mg