gluten free pumpkin bundt cake + cheesecake filling + salted maple brown butter glaze
This gluten free pumpkin bundt cake with a cheesecake filling and a salted maple brown butter glaze is all you need for fall. The only recipe you will ever need, honestly.
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.