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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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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