Gluten-Free Pumpkin White Chocolate Bundt Cake
A moist spice cake enriched with pumpkin puree and studded with white chocolate chips, finished with a silky cinnamon-spiced white chocolate glaze. This festive dessert combines the warm flavors of fall spices with sweet white chocolate for a perfect autumn treat. The tender crumb and elegant presentation make it ideal for holiday gatherings, potluck dinners, or cozy family desserts. Using a cake mix base makes this impressive-looking cake surprisingly simple to prepare.
Ingredients
- 18 ¼ ounces spice cake mixyellow cake mix + 1 tsp cinnamon + 1/2 tsp nutmeg1:1baking
adds vanilla flavor
- 3 large eggs
- 1 cup canned pumpkin, not pumpkin pie mix
- ⅝ cup evaporated milk
- ⅓ cup vegetable oil
- 1 cup white chocolate chips
- 3 tablespoons evaporated milk
- 6 ounces white chocolate chips
- ½ teaspoon ground cinnamon
Instructions
- 1
Preheat oven to 350 degrees
- 2
Grease and flour 12 cup Bundt pan
- 3
Combine cake mix, eggs, pumpkin, evaporated milk and oil in large bowl
- 4
Beat on low speed until moistened
- 5
Beat on medium speed for 2 minutes
- 6
Stir in white chocolate chips
- 7
Pour into prepared pan
- 8
Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean
- 9
Cool in pan for 25 minutes
- 10
Invert on wire rack to cool completely
- 11
Place on serving plate
- 12
Heat evaporated milk in small saucepan over medium heat until it just starts to come to a boil
- 13
Remove from heat
- 14
Stir in white chocolate chips until smooth
- 15
Add cinnamon and stir in well
- 16
Glaze when cake is completely cool
Tips
Use Bakers Joy spray for easy release from the intricate Bundt pan ridges.
Ensure cake is completely cool before glazing to prevent the glaze from melting and running off.
Test doneness with a toothpick in the thickest part of the cake since Bundt pans can have uneven heat distribution.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Cake can be baked 1 day ahead and glazed before serving
Slice with sharp knife and serve at room temperature
Common Mistakes
Don't overbake or the cake will be dry - check at 40 minutes
Cool completely before glazing or it will slide off
Don't skip flouring the pan or the cake may stick
Substitutions
adds vanilla flavor
similar texture and flavor
FAQ
Can I use fresh pumpkin instead of canned?
Yes, use 1 cup of cooked and pureed fresh pumpkin. Make sure it's well-drained and smooth for best texture.
What if I don't have a Bundt pan?
Use two 9-inch round pans and bake for 25-30 minutes, or a 9x13 inch pan for 35-40 minutes.
How long will this cake keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. The glaze may soften slightly when refrigerated.