Ingredients
Method
- Preheat the oven to 350°F. Generously grease a 12-cup Bundt pan.
- Whisk together gluten-free flour, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
- In a stand mixer, beat shortening, granulated sugar, and brown sugar for 1-2 minutes until creamed.
- Add oil, vanilla, and eggs to the mixer and mix until smooth, scraping the bowl.
- With the mixer on low, add ⅓ of the dry ingredients, then ½ the pumpkin, mixing after each addition.
- Repeat alternating dry ingredients and pumpkin until combined. Pour batter into the prepared Bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool in the pan for 20-30 minutes, then invert onto a wire rack to cool completely before frosting.
Notes
- Don't overmix the batter once the dry ingredients are added; mix just until combined to ensure a tender crumb.
- To check for doneness, insert a wooden skewer or toothpick into the thickest part of the cake. If it comes out clean, the cake is ready. The internal temperature should reach 200-210°F (93-99°C).
- Storage: Store any leftover pumpkin bundt cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To check for doneness, insert a wooden skewer or toothpick into the thickest part of the cake. If it comes out clean, the cake is ready. The internal temperature should reach 200-210°F (93-99°C).
- Storage: Store any leftover pumpkin bundt cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.