If you are looking for an easy and delicious gluten-free pumpkin cake recipe, look no further! With a few tweaks, you can turn our White Cake Mix into a delicious pumpkin cake. Here’s the recipe:
Julie’s Gluten-Free Pumpkin Spice Cake
1 package of Julie’s Original White Cake Mix
1 1/4 cups of non-dairy milk
1 cup canned pumpkin (not pumpkin pie mix)
1/3 cup canola oil
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon pure vanilla
1/2 cup raisins or semisweet chocolate chips
Mix everything (except for the raisins) together in a bowl. Beat until smooth. Stir in the raisins. Follow the directions on the back of the package, baking the cake until a tester comes out clean (about 50 to 60 minutes). Let cool completely and enjoy!
I’ve had great success baking this cake in the following pans: 4.5 x 8.5-inch metal loaf pan (although it took an extra 20 minutes or so to bake), mini muffin pan (makes about 48), a regular 8 or 9-inch square glass Pyrex baking dish and a metal Bundt pab (also took an extra 20 minutes or so to bake). Oh, and just in case you’re wondering, my favorite baking pans are those from USA Pans, Nordic Ware, Pyrex (for glass) and Sur La Table USA Pan.
