Gluten free pumpkin bundt cake with a cheesecake filling. UhhhH! Guys! This is everything you need and more for fall or honestly for any day. It’s got pumpkin, cinnamon, ginger, vanilla AND a cheesecake filling. I mean, what more could you want in life?? Oh and in case you weren’t sold, its topped with a Salted Maple brown butter glaze. Yes, salted maple. omg okay enough bragging, lets jump to the recipe because I am telling you, you need to make this.
pumpkin bundt cake + cheesecake filling: ingredient swaps
Pumpkin puree – If you are not a fan of pumpkin but you still want to make this cake, don’t fret, I have alternatives for you! The main alternatives are sweet potatoes, butternut squash or acorn squash. The method for preparing the 3 alternatives would be along the same lines. You want to end up with a puree of the squash or potato. I would recommend either baking them at 400 degrees F until soft and fork tender or boiling them. Baking them would be the better method as it will preserve more of the flavor in the squash or potato. Once your squash or potato is soft to touch and fork tender, you can simply puree it in a blender or using a hand blender. If you use these methods, make sure that your squash or potato is room temp before adding to your batter. If you add them while they’re hot, you will begin to cook your cake and it will turn out very wonky.
Cream Cheese – If you are not a fan of cream cheese/cheesecake, you can skip adding it completely. You can just make a pumpkin bundt cake with no filling! If you choose to do this, you make want to test for doneness after about 40 minutes, instead of 55. If you still want a filling but are not a fan of cream cheese, you can sub in mascarpone cheese. Mascarpone has a similar consistency to cream cheese and it has a mild sweetness that works incredibly well in baking. Finally, if mascarpone is not your vibe, you can also sub in ricotta cheese. Similarly to mascarpone, ricotta compliments baked good well and has a similar consistency to cream cheese.
Please note, I have not tried any of these ingredient swaps out myself. They are simply my recommendations based on my knowledge of ingredients, flavor combinations and baking. If you try these alternatives out yourself, let me know how they work for you! They are all on my list of things to sample in this recipe!
gluten free flour faq
Yes! You can sub in regular flour if you do not use gluten free flour. Majority of my recipes are interchangable! If you give a try with regular flour, let me know!
I personally find gluten free 1 to 1 flour to be much drier than regular all purpose flour. When you pack the flour the baked goods are always super dense and on the dry side. The best way to scoop gluten free flour is to scoop it with a spoon into a measuring cup. If you scoop it directly out of the bag or container, then I would give the measuring cup a good shake after and loosen to the flour to let any unnecessary extra fall out.
I personally love bob’s red mill gluten free 1-to-1 flour
if you make this recipe, be sure to tag me on instagram or leave a comment below!
gluten free pumpkin bundt cake + cheesecake filling + salted maple brown butter glaze
Ingredients
Pumpkin Bundt Cake
- ½ cup butter room temp
- ¾ cup brown sugar packed
- ½ cup vegetable oil
- 3 eggs room temp
- 2 cup pumpkin puree
- 1 tsp vanilla extract sub
- 2 ½ cup gluten free flour loosely scooped, I use bob's red mill
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
- ½ tsp salt
Cheesecake Filling
- 8 oz cream cheese softened
- ½ cup sugar
- 1 egg room temp
- 1 tsp vanilla extract sub vanilla bean paste
- 2 tsp gluten free flour loosely scooped, I use bob's red mill
Salted Maple Brown Butter Glaze
- 4 tbsp browned butter
- 3 tbsp maple syrup
- 3 cup powdered sugar
- 4 tbsp milk
- 1 tsp salt
Instructions
Pumpkin Bundt Cake
- Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan. You can use a 10 cup bundt pan but you will end up with about 4 muffins.
- For cake, cream butter and sugar together until light and fluffy, about 2 minutes. Add in eggs one at a time mixing in between each addition. Add vegetable oil, pumpkin and vanilla. Mix until combined.
- In a separate bowl mix dry ingredients. Add dry to wet and mix until well combined. Set aside.
Cheesecake Filling
- For cheesecake filling, beat cream cheese until light and fluffy, about 2 minutes. Add sugar, egg, vanilla and flour. Mix until well combined with no lumps of flour.
- To your bundt pan, add 1/4 of cake batter then layer your cheesecake filling and top with remaining 3/4 of cake batter. Tap pan on counter to ensure cake fills all edges of pan.
- This step is optional, but I find it helps with the cake base and the way the cake bakes. Once your batter is in its pan, I like to let the cake sit for 30 minutes to rest before baking. However, this step is optional.
- Bake cake for 55 – 65 minutes or until toothpick comes out clean.
Salted Maple Brown Butter Glaze
- Heat a saucepan over medium/medium low heat. Once hot, add the butter, allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. It will begin to bubble and froth, that is how you know it is almost ready.
- Once browned, add to a mixing bowl with powdered sugar, maple syrup, salt and milk. Mix until well combined. If you want a thicker glaze, start with less milk and gradually add in.
