Gluten-Free Pumpkin Spice Bundt Cake with Maple Glaze
Equipment
- Bundt Cake Pan
- Electronic Mixer
- 1 Large Size Bowl
- 1 Medium Size Bowl
- 1 Small Size Bowl
Ingredients
Gluten-Free Pumpkin Spice Bundt Cake
- 1 box liveGfree Gluten Free Yellow Baking Mix
- ¼ c. White Sugar
- 2 tablespoon Packed Light Brown Sugar
- ½ c. Oil
- ¼ c. Milk of choice
- 4 large Eggs At Room Temperature
- 1 can Baker's Corner 100% Pure Pumpkin
- 2 teaspoon Stonemill Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- Oil/Butter to coat the bundt cake pan
Maple Syrup Glaze
- 1 c Powdered Sugar
- 3 tablespoon Specially Selected Pure Maple Syrup
- 1 tablespoon Milk of choice
- 2 teaspoon Packed Light Brown Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F and grease your bundt cake pan.
- In a large mixing bowl, combine your granulated sugar, brown sugar and oil.
- One at a time, add all 4 of your eggs. Be sure each egg is fully mixed in before cracking the other.
- With the mixer still going, spoon in your pumpkin and mix until fully incorporated.
- In a separate medium size bowl, combine your gluten-free yellow baking mix, pumpkin spice and cinnamon. Lightly whisk together.
- Alternating between your dry mix (baking mix + spices) and your milk, mix those into the wet mix (sugar, oil + pumpkin). Once it is fully blended, pour your mix into your greased baking pan.
- Bake your bundt cake for 55 minutes, and allow to cool in the pan for 15 minutes after.
Maple Syrup Glaze
- In a bowl, sift your powdered sugar and then combine with maple syrup, milk, brown sugar and vanilla.
- Once your bundt cake is completely cooled, pour your glaze over the top. Slice your cake and enjoy!