Thanksgiving is right around the corner! Kick off the holiday season by making a special gluten free dish. This Pumpkin Party Cake would be a great addition to your menu!
1 tbsp of Cinnamon Sugar (1/4 c. Evaporated Cane Juice, 1TBSP cinnamon)
1 package (15 oz) yellow gluten-free cake mix ( I used Betty Crocker GF)
1/4 c. Evaporated Cane Juice
1c. Canned pumpkin
1/2c. vegetable oil
3 TBSP orange juice
2 tsp. pure vanilla extract (Make sure GF)
2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. ground cloves
1 c. confectioners’ sugar
2 TBSP orange juice
Preheat oven to 350* Lightly mist a bundt pan with cooking spray. Then dust with cinnamon sugar. Shake out excess cinnamon sugar.
Place cake mix, evaporated cane juice, pumpkin, oil, orange juice, eggs, vanilla, cinnamon, ginger, and cloves in a large mixing bowl. Beat with an electric mixer on low speed until ingredients are incorporated, 30 secs. Scrape down sides. Mix for two minutes on medium speed. Pour mixture into prepared pan.
Bake cake for 35-40 minutes. Let cool for ten minutes. Run a long, sharp knife around edges of cake, shake the pan gently and invert the cake onto a wire rack to cool completely, 15-20 minutes. Make glaze while waiting. Spoon glaze over the top of cake, allowing it to dribble over top of cake. Enjoy!
Author Information: Candice Rose Clifford
After being diagnosed with non-celiac gluten sensitivity Candice started Embrace G-free. On this honest account you will find posts which empower you to live your happiest and healthiest gluten free life, in addition to recipes, product reviews, and resources.
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