Gluten-Free Pumpkin Cream Cheese Cake

Gluten-Free Pumpkin Cream Cheese Cake


"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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1 h 20 m servings 384 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 480 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 9
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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 t...

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 s...

I am gluten intolerant and this is by far the best gluten free cake I have ever had. I cooked mine in 2 loaf pans and omitted the cream cheese filling in this one but will be making a lot of pum...

I made this today for a brunch because my step MIL doesn't eat gluten. I added one teaspoon of vanilla to the cake batter and made it in a bundt pan. I baked it for about 70 minutes and I still ...

I think I'm in LOVE!!!!!! Works great as a roll cake also! Total YUM for us with Celiac Disease! WINNER!!!

It was great and the only change I made was add some vanilla to cake and filling. Never too much vanilla! My granddaughter has severe celiac so it was fun to make a dessert that was actually g...

This cake is fabulous! I made this recipe exactly as written except I baked it in a single bundt pan instead of 2 loaf pans. I still baked it 60 minutes. It has a light crunch on the outside, an...

It tastes good warm and cold. I enjoyed the cake much better the second day out of the fridge

This cake was really good, reminded me a little of pumpkin bread bumped up a notch. I added pumpkin spice to the cream cheese filling. I will be making this cake again, especially since my whole...

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