Pumpkin Spice Bundt Cake

It's Gluten Free Ratio Rally time and this month I'm hosting! If you're new to the rally, check out this post from Shauna of Gluten Free Girl & the Chef to read about the very start of the rally. Based off of Michael Ruhlman's Ratio, this great group of gluten free bakers gets together each month to work on ratios for a specific baked good.

Since I joined the group earlier this year, I have to say - I've learned so much more about the science behind baking. I never thought I would be making bagels or angel food cake from scratch at home. In fact, I never thought I would make cake at home ever again, as all my early trials of gluten free cake baking ended up with shriveled and rubbery looking ones.

This month we're working on bundt cake; which we figured would be similar to the ratio for pound cake. Ruhlman's ratio for that is 1 part butter: 1 part sugar: 1 part egg: 1 part flour. Since I wanted to make a pumpkin bundt - I adjusted the ratio accordingly to include the puree. I assume if you wanted to used some other kind of fruit puree you could use a relatively similar ratio to the one I ended up with. My ratio turned our to be 2 parts butter: 2 parts sugar: 3 parts pumpkin puree: 3 parts egg: 4 parts flour.

Check out the other delicious (and quite seasonal) flavor combinations the rest of the ratio rally dreamed up;

Apple Almond Cake | Heather | Discovering the Extraordinary

Blueberry Molasses Bundt Cake | Jenn | Jenn Cuisine

Date Pecan Bundt Cake with Orange Glaze | Caneel | Mama Me Gluten Free

Gluten Free Mini Vanilla Chai Bundt Cakes | Mary Fran | Frannycakes

Pear & Cardamom Spiced Bundt Cake | Rebecca | Salts Kitchen

Spiced Sweet Potato Bundt Cake | Brooke | B & The Boy

Spiked Egg Nog Bundt Cake with Vanilla Bourbon Glaze | Charissa | Zest Bakery


Pumpkin Spice Stump Bundt Cake


240 grams butter, softened
240 grams brown sugar
360 grams pumpkin puree
360 grams eggs (about 6-7 large or x-large eggs)
1 tsp vanilla extract
1 tbsp pumkin pie spice (I use Penzeys)
2 tsp baking powder
480 grams all purpose gluten free flour mix + 2 tbsp (using a 60% starch and 40% whole grain ratio)
1-2 tbsp melted coconut oil



Begin heating your oven to 350 degrees.

In the bowl of a stand mixer, cream the butter and sugar together.

Add the pumpkin puree until fully incorperated.

In a small bowl, whisk the eggs together and then add to the mixer bowl. Mix to combine.

Add the vanilla extract, pumpkin pie spice, and baking powder. Mix until well combined.

Add the 480 grams of the flour mixture 120 grams at a time, mixing until each amount is fully incorporated.

Brush your bundt pan with the melted coconut oil and sprinkle evenly with the remaining flour.

Pour the batter into the pan and bake for about 1 hour or until a toothpick inserted comes out clean. (Depending on your pan, make sure to leave at least an 1-1 1/2 inches of room for the cake to rise in the pan.)

Makes 1 bundt cake.