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Pumpkin Bundt Cake

Gluten Free Recipe

Gluten Free Pumpkin Bundt Cake

Yields 1 Bundt Cake

4.5/5 (2 Reviews)


  • 3½ cups Nu Life Market’s Gluten Free All-Purpose Flour
  • 2 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • ½ tsp Salt
  • ¼ tsp Ground Clove
  • 2½ cups Sugar
  • 1 cup Oil
  • 3 Eggs
  • 1 – 15 oz can of Pumpkin


Preheat oven to 350°F. In a medium bowl, combine Nu Life Market’s gluten free All-Purpose Flour, soda, ground cinnamon, ground nutmeg, salt, and ground clove; set aside. In a seperate large bowl, add sugar and oil. Blend well. Add eggs, one at a time, beating well after each addition. Add the flour mixture and pumpkin to the egg mixture alternately, beating well after each addition. Place in a greased 10 inch bundt pan. Bake 60-65 mintues or until a toothpick inserted near the center of the cake comes out clean. Cool ten minutes and invert onto a wire rack. Remove pan and cool completely.

Make This Gluten Free Recipe at Home!

Gluten free never tasted so good. Make this Pumpkin Bundt Cake recipe using quality, delicious products from Nu Life Market.

Gluten Free White Pearled Sorghum Grain Flour

Gluten free baking has never been easier with Nu Life Market’s Gluten Free All-Purpose Flour.  With its neutral flavor and tender texture Nu Life Market’s Gluten Free All-Purpose Flour is sure to impress.  Specially made in an allergen free facility, this flour can easily convert any recipe into a moist, tender, gluten free creation.  Try this ancient grain flour blend in your next recipe. Our gluten free All-Purpose Flour Mix is perfectly blended to be a cup-to-cup replacement for traditional wheat-based flour mixes.

Shelf Life

Store in sealed container in a cool, dry place for up to one year.


Whole Grain Sorghum Flour, Potato Starch, Tapioca Starch, Xanthan Gum.

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