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Gluten-free pumpkin cake frosted with cream cheese frosting on white platter.

Easy Gluten-Free Pumpkin Spice Cake

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author GlutenFreeBaking.com

Ingredients

For the Gluten-Free Spice Cake

  • 1 (15 ounce) box Gluten Free yellow cake mix, I used Betty Crocker
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 (15 ounce) can pumpkin puree
  • 1/3 cup canola oil (2 1/3 ounces; 66 grams)
  • 2 large eggs (about 3 1/2 ounces; 100 grams)
  • 1 teaspoon gluten-free vanilla extract

For the Frosting

  • 3 ounces cream cheese, regular or dairy-free, softened
  • 1/2 cup powdered sugar (2 ounces; 56 grams)
  • 2 to 3 teaspoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Cake: Preheat oven to 350 degrees F. Spray a 9-inch* round cake pan with nonstick cooking spray. (If you don't own a 9-inch cake pan, no problem. Use an 8-inch round pan. If your pan is 2-inch deep, you'll be fine. If it's only 1 1/2 inches deep, fill the pan 2/3 full. Use the remaining batter for a cupcake or two.)

  2. Place cake mix in a medium mixing bowl. Add pumpkin pie spice. Whisk to combine. Add the pumpkin, oil, eggs, and vanilla extract. Whisk until smooth. Batter will be very thick. (Feel free to use a handheld mixer.) Spread batter into prepared pan.

  3. Bake until a cake tester inserted into the middle of cake comes out clean, about 40 minutes.
  4. Allow cake to cool in the pan for five minutes and then turn the cake out onto a wire rack to cool completely.

  5. Prepare the Icing: In a medium bowl, whisk cream cheese until smooth. In a small bowl, combine powdered sugar, milk, and vanilla extract. Stir with a spoon until smooth. Add powdered sugar mixture to the cream cheese. Beat until smooth. Spread icing over cooled cake. (If the cake is warm, the icing will melt.)

  6. Store cake covered at room temperature for up to four days. Freeze wrapped cake for up to one month.