Gluten-Free Pumpkin Cream Cheese Cake Recipe - Allrecipes.com
Gluten-Free Pumpkin Cream Cheese Cake Recipe
  • READY IN ABOUT hrs

Gluten-Free Pumpkin Cream Cheese Cake

Recipe by  

"My Dad was recently diagnosed with gluten intolerance. It has been challenging to find easy recipes that he likes, but I finally found a way to make a gluten-free cake that doesn't taste gluten-free!"

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare 2 loaf pans with cooking spray.
  2. Beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.
  3. Beat flour blend, pumpkin puree, 1 1/2 cups sugar, eggs, milk, butter, baking powder, cinnamon, and salt together in a large mixing bowl with an electric hand mixer set to Low until you have a thick batter.
  4. Pour about 1/4 of the batter into the bottom of each prepared loaf pan. Spread 1/2 the cream cheese filling over each batter portion. Divide remaining batter between the two pans and spread into an even layer.
  5. Bake in the preheated oven until a toothpick inserted into the center of the cake, not the filling, comes out clean, about 1 hour.
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Footnotes

  • Cook's Note:
  • This can also be made in a fluted tube pan (such as Bundt®).
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Reviews More Reviews

Sep 14, 2014

This was delicious! I made a few changes -I added a tsp of vanilla to the cake batter (next time I will probably add some nutmeg and ginger too). I also added another tsp of vanilla + 1 egg to the filling. I greased a by dr pan with butter (instead of using loaf pans or cooking spray) . I still cooked it for 1 hour and let it cool in the pan for 30 minutes. It came out of the pan with ease. My husband says he doesn't like pumpkin, but he ate 2 big pieces of this cake for breakfast and claims it's his new favorite breakfast cake!

 
Nov 02, 2014

I love this! It is moist and not crumbly like most gluten free baked goods. I followed the recipe but added a tsp of vanilla to the batter and poured it into a single pumpkin shaped pan. I had some if the batter left over though. I'm going to make this for Thanksgiving, no one will be able to tell it is gluten free until they see me take a bite. I'm so excited to have this dessert!

 

3 Ratings

Nov 23, 2014

I think I'm in LOVE!!!!!!

 

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Nutrition

  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 69.2 g
  • 22%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 480 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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