Rating: 4 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cream Cheese Filling:
Cake Batter:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Prepare 2 loaf pans with cooking spray.

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  • Beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.

  • 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.

  • 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.

  • 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)).

Nutrition Facts

475 calories; protein 7.5g; carbohydrates 71.5g; fat 19.9g; cholesterol 106.3mg; sodium 480mg. Full Nutrition
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