Super yummy pumpkin cakes are easy and fun to make and bake:
Ingredients
Ingredients
- 5 large eggs, at room temperature
- 3 tablespoons (64g) molasses
- 2 cups (425g) pumpkin purée
- 3/4 cup (149g) vegetable oil
- 1 box Gluten-Free Yellow Cake Mix (Big Lots has a wide selection of GF cake mix)
- 1/2 cup (57g) cornstarch
- 1/4 teaspoon baking soda
- 1 tablespoon pumpkin pie spice*
- Preheat the oven to 325°F. Lightly grease a 10-cup Bundt pan.
- Whisk together the eggs, molasses, pumpkin purée, and oil. Set aside.
- Whisk together the cake mix, cornstarch, baking soda, and spice(s).
- Stir the wet and dry mixtures together, then whisk until smooth.
- Pour the batter into the prepared pan. I like using pumpkin shaped pans, but you can use a bundt pan too.
- If using a bundt pan bake at for 60 to 65 minutes, until the center feels firm when pressed. The internal temperature should be 210°F to 212°F. It's a slow bake to ensure moister in the cake.
- Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack. Dust the cake with confectioners' sugar, or glaze it with icing; I recommend a Cinnamon Cider Glaze.