Gluten-Free Pumpkin Cream Cheese Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 23, 2014
I think I'm in LOVE!!!!!!
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Photo by Hannah.Hawk

Cooking Level: Expert

Home Town: Monroe, Michigan, USA
Living In: Heidrick, Kentucky, USA
Reviewed: Nov. 2, 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!
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Photo by Jess chandler
Reviewed: 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!
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