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Gluten-Free Pumpkin Cream Cheese Cake

chantel

"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

1 h 20 m servings 475 cals
Original recipe yields 10 servings (2 loaves)

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Directions

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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.

Footnotes

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

Nutrition Facts


Per Serving: 475 calories; 19.9 g fat; 71.5 g carbohydrates; 7.5 g protein; 106 mg cholesterol; 480 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 15 Ratings

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Most helpful positive review

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...

Most helpful critical review

This gives gluten free a bad name, it was horrible. I make a lot of things gluten free and this is the worst I have ever tried.

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Newest

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!!!

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 tin...

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 ...

This gives gluten free a bad name, it was horrible. I make a lot of things gluten free and this is the worst I have ever tried.

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 ...