Gluten Free Pumpkin Cake


Gluten Free Pumpkin Cake
Serves: 12
  • 16 oz Cream Cheese, softened
  • 1 cup Natural Directions Butter, softened
  • 2 teaspoons Vanilla Extract
  • 4 cups Natural Directions Powdered Sugar
Cake Directions:
  1. Preheat oven to 350°F.
  2. In a large mixing bowl, blend eggs, sugar, oil and pumpkin for about 2 minutes, or until well blended.
  3. In a medium bowl, stir together Gluten Free Baking Flour Blend, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Add flour mixture to pumpkin mixture and mix on low speed until lumps are gone, about 3-4 minutes.
  5. Spread batter into a greased 9”x13” baking pan (or 2- 9” greased rounds).
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool completely.
Frosting Directions:
  1. Cream together cream cheese and butter with an electric mixer for 3-4 minutes on medium speed until smooth and fluffy.
  2. Add vanilla extract and continue mixing until well combined.
  3. Slowly add powdered sugar, about ½ cup at a time and mix on low speed until incorporated.
  4. Frost cooled cake and serve.