This cake is a cross between pumpkin pie and pumpkin cake. It’s decadently moist texture places it right up there with pumpkin pie. A great alternative for a no fuss recipe, not having to worry about making a pie crust. All the great flavor of a pie, in a cake. Top it with some whipped cream, and caramel sauce and we have a winner!
Gluten Free Gooey Pumpkin Pie Cake
- 1 cup honey
- about 2 cups fresh pumpkin, or 1 15oz can
- 2 sticks butter, room temperature
- 4 eggs, room temperature
- 1/2 cup coconut flour, packed
- 1 cup almond flour, packed
- 1/2 teas salt
- 1 tablespoon cinnamon
- 1/2 teas ginger
- 1/4 teas nutmeg
- 1 teas baking soda
- Preheat oven to 325.
- Cream butter.
- Add honey and mix.
- Add eggs, one at a time. Scraping sides of bowl occasionally.
- Beat in pumpkin.
- In separate bowl, whisk together dry ingredients.
- Add dry ingredients, mix until combined.
- Pour into greased bundt cake pan.
- Bake at 325 for 45 min-1 hr, or until tests clean with toothpick.
Just wonderin’…how did you prepare the fresh pumpkin? Devon usually roasts it.
Kristin
I roast it was well. I think it is the easiest method. Then I blend it in the food processor to get it smooth.
yum! i’m doing this. what did you use for caramel sauce?