I love baking from scratch. But sometimes life is crazy. Fences blow over, printers break, horses get injured, children get sick…but life goes on, so you try to find a way to fit in the sweet stuff despite everything that is going on around you. That is when I turn to one of Pamela’s Gluten-Free Cake Mixes
Gluten-Free Pumpkin Spice Cake
Author: Alea
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8
A fast and easy gluten-free Pumpkin Spice Cake
Ingredients
- 1 package Pamela’s Products Classic Vanilla Cake Mix
- 1½ teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 3 large eggs
- 1 cup pureed pumpkin
- ⅔ cup evaporated milk
- ⅓ cup vegetable oil
- 1 cup white chips (optional)
White Chip Cinnamon Glaze
- 3 Tablespoons evaporated milk
- 1 cup white chocolate chips
- ½ teaspoon cinnamon
Directions
- Preheat oven to 350 degrees. Grease a bundt pan.
- In a large mixing bowl, combine cake mix, spices,eggs, pumpkin, evaporated milk, and vegetable oil.
- Beat on medium speed for 2 minutes. Pour into prepared bundt pan.
- Bake for 40 – 45 minutes or until wooden toothpick inserted in cake comes out clean.
- Cool in pan on wire rack for 20 – 25 minutes; invert onto cake plate and let it cool completely.
Glaze Directions:
- In a small sauce pan, heat evaporated milk until it reaches a boil.
- Remove from heat. Add chips; stir until smooth.
- Stir in ½ teaspoon cinnamon.
- Drizzle glaze over cake.
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