Our gluten-free pumpkin pie cake recipe is quick, easy, only uses four ingredients, and so good that you’ll question if it’s actually gluten free.
It’s a cake and a pie. This is how my sister describes her latest sweet and delicious kitchen creation. Or, more specifically, it’s a melt-in-your-mouth gluten-free pumpkin pie cake infused with the sweet-spicy smoothness of pumpkin pie filling in every bite.
“It doesn’t get much better than having cake and pumpkin pie in the same dessert.”
Ah, but it does. She went on to add optional ingredients. While the pumpkin pie cake was great as is, it could be even better. If you’re a chocoholic, you will want to add the optional chocolate chips, like in the half of the cake that she made for me in the image above. She also added walnuts to give it a slight savoury nutty flavour.
If you are a traditionalist and would prefer classic gluten-free pumpkin pie, try this recipe.
And, if you prefer something even more chocolatey, you can try these whoopie pies.
This pumpkin pie cake ticks all of the boxes
- Gluten-free (and celiac-safe)
- Easy to make
- Uses only four ingredients (plus optional nuts and/or chocolate)
- So good, people will question whether or not it is actually gluten-free
What you need to make a gluten-free pumpkin cake
Gluten-free pumpkin cake ingredients:
- Pumpkin pie filling
- King Arthur gluten-free muffin mix
- Evaporated milk
- Walnuts (optional)
- Chocolate chips (optional)
My sister’s gluten-free pumpkin pie cake recipe
This easy pumpkin cake recipe was contributed by Stefanie Rembiszewki, the talented violinist behind Classical Aisles (when she’s not busy baking).
- 30 ounce can pumpkin pie filling
- 1 box King Arthur gluten free muffin mix
- 4 large eggs
- 1 cup evaporated milk
- Walnuts and/or chocolate chips (optional)
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 2 eggs (put the other two aside for use at step 7).
- Add ½ can of pumpkin pie filling and ⅔ cup evaporated milk. (Optional: Add a little pumpkin pie spice to the batter, see notes below for detail).
- Fold in the muffin mix (use entire contents).
- Optional: Add in walnuts and/or choc chips.
- Pour into greased 9 x 13 inch cake pan and spread evenly.
- Reusing the mixing bowl, lightly beat the 2 remaining eggs.
- Mix in remaining ½ can pumpkin pie filling and ⅓ cup evaporated milk.
- Spread over cake batter.
- Bake approximately 40-50 minutes at 350°F.
Occasionally, we add a few shakes of pumpkin pie spice to our batter to give it an extra spicy flavor. If we don't have the pre-mix pumpkin pie spice, we use cinnamon, ginger, nutmeg, and/or cloves.
Nutrition Information:Yield: 20 Serving Size: 1 small slice
Amount Per Serving: Calories: 107Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 135mgCarbohydrates: 17gFiber: 4gSugar: 4gProtein: 3g
Nutrition information isn’t always accurate.
See more recipes by Stefanie
This is the perfect dessert or afternoon snack. Any time you would eat a slice of pie or a piece of cake is the ideal time for a slice of gluten-free pumpkin cake.
It’s great with a glass of cold milk. If you prefer a hot drink, try it alongside a turmeric latte, as the spices in the drink complement those in the cake.
More gluten-free pumpkin spice cake and muffin recipes to try
- If you are seeking a quick gluten-free mug cake, check out this one from Everyday Maven that is ready in three minutes, and even has a dairy-free option.
- Here’s a gluten-free pumpkin spice cake with a lactose-free option from The Soccermom’s Blog.
- How about some delicious paleo pumpkin muffins that are gluten-free, dairy-free, refined sugar-free, and grain-free? Check out this recipe from A Sweet Alternative.
- I just couldn’t leave off this gluten-free vegan chocolate pumpkin pie from Delightful Adventures.
- If you want to use real pumpkins in your recipe, try our handy way to cut and peel a pumpkin.
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Will you try my sister’s gluten-free pumpkin cake?
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