Moist, sweet, and spicy, this is a lovely harvest-time cake. And, since it's based on our Gluten-Free Yellow Cake Mix, it's a snap to make.
Preheat the oven to 325°F. Lightly grease a 10-cup Bundt pan.
Whisk together the eggs, molasses, pumpkin purée, and oil. Set aside.
Whisk together the cake mix, cornstarch, baking soda, and spice(s).
Stir the wet and dry mixtures together, then whisk until smooth.
Pour the batter into the prepared pan.
Bake the cake for 60 to 65 minutes, until the center feels firm when pressed. The internal temperature should be 210°F to 212°F.
Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack. Dust the cake with confectioners' sugar, or glaze it with icing; we recommend our Boiled Cider Glaze.
Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
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