SEARCH
More 3 Photos

Gluten-Free Pumpkin Cream Cheese Cake Recipe

Recipe by: 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!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h
  • Ready In1 h 20 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Prepare 2 loaf pans with cooking spray.
  • 2Beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.
  • 3Beat 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.
  • 4Pour 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.
  • 5Bake 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(R)).
Ingredients
  • 10 servings
  • 384 cals
  • cooking spray
  • Cream Cheese Filling:
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup white sugar
  • 1 tablespoon cornstarch
  • Cake Batter:
  • 2 cups gluten-free flour blend
  • 1 (15 ounce) can pumpkin puree
  • 1 1/2 cups white sugar
  • 3 eggs
  • 3/4 cup milk
  • 1/2 cup melted butter
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    384
    19%
  • Fat:
    19
    29%
  • Carbs:
    51.6
    17%
  • Protein:
    4.8
    10%
  • Cholesterol:
    106
    35%

Based on a 2,000 calorie diet

3 Photos in the recipe
view all photos
You maybe like