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!
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!
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!
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 pumpkin cream cheese rolls with this recipe. I did make some changes because I did not have items on hand. I substituted the butter for coconut oil used coconut milk and also added an envelope of xanthin gum which I do with all my gf baked goods that contain grain based flour. The batter was even incredible. As soon as it came out of the oven it was soft on the inside and rather dense when I cut into it. I did have some hot with cool whip on it. Now that it has cooled properly the texture is perfect and I highly recommend this to anyone. I used brown rice flour and tapioca flour because that was what I had on hand.
I think I'm in LOVE!!!!!! Works great as a roll cake also! Total YUM for us with Celiac Disease! WINNER!!!
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 wasn't sure it was done but took it out anyway because I was afraid I would over bake it and it would be dry and crumbly. It wasn't quite done so next time I'd put it in for longer. Everyone tried it and I had several comments that people really liked it and if it had been done a bit more it would have been perfect. My husband said he liked it just the way it was because it was very moist. I'm giving it 5 stars because it would've been perfect if it had been baked a bit longer and because you couldn't tell that it was gluten free.
I made some adjustments I added 2 tspns vanilla 1/2 tsp nutmeg and a pinch of ginger I made it as a cake in a 9x13 pan after cake cooled off I cut in half then spread the cream cheese on It was definitely yummy
Not only was this THE MOST MOIST gf cake I have ever tasted it is better than any regular cake I've had! My entire family at Thanksgiving dinner (15) were so very impressed! I added just a tiny bit more sugar than called for plus vanilla nutmeg and cinnamon as others had suggested but I don't feel they made a difference in the moisture. Because I live in high altitude most cakes turn out dry and crumbly but not so with this recipe. I will be making this many times over!
It tastes good warm and cold. I enjoyed the cake much better the second day out of the fridge
Turned out great. I did add 1t of nutmeg and a 1/2t of ginger. I bake for a coffee shop and yummy gluten free recipes are valuable. The cream cheese filling makes this extra special. I put it in a bundt pan and baked for 50 minutes. It was moist in the middle but I think much longer and the edges might have suffered. I might add 4 minutes next time. I drizzled powdered sugar icing because coffee shop customers like their frosting. (really) We'll see how it sells- if it sells well I will certainly try this again.
I found this recipe a bit confusing especially when you look at the photo so you take out a bundt pan and grease it and it isn't until you get past the description it tells you to use a loaf pan? Other than finding the recipe a bit hard to organize it did produce a decent pumpkin cake a little too moist could have been humidity or the weather. I am no longer doing gluten free so I wouldn't be making it again anyway.
