Pumpkin Gingerbread Bundt Cake
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This pumpkin gingerbread Bundt cake is a delicious holiday dessert that will feed a crowd. It has a beautiful presentation and great flavor, too!
I love all the treats that start popping up during the holidays. They help make this a festive time of year. I try to make lots of homemade desserts for Thanksgiving and Christmas, and this pumpkin gingerbread Bundt cake recipe is one of our favorites.
This recipe works well throughout the holiday season. We’re used to pumpkin in October and November, followed by gingerbread in December. Why not enjoy both pumpkin and gingerbread all season long? The flavors go so well together, and I love the texture pumpkin gives to baked goods. It makes gluten-free breads and cakes taste less dry, so even your gluten-loving friends will enjoy this cake.
How to Make Pumpkin Gingerbread Bundt Cake
Step One: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
Step Two: Mix the wet ingredients
In a large mixing bowl, stir together the eggs, pumpkin puree, coconut sugar, maple syrup, and coconut oil.
Step Three: Combine the ingredients
Gradually add the dry ingredients to the wet ingredients, alternating each addition of the flour mixture with some of the water.
Step Four: Bake the pumpkin gingerbread Bundt cake
Transfer the batter to the Bundt pan and bake the pumpkin cake for about 45 to 50 minutes. Cool on a wire rack, then invert the cake onto a serving platter once it’s cool.
Frequently Asked Questions about this Pumpkin Gingerbread Cake
I use a 9 1/2 inch Bundt pan for this pumpkin Bundt cake. This is a standard 10 cup Bundt pan. A 12 cup Bundt pan is closer to 10 1/2 inches across. If you use a larger pan, your cake may be finished baking a bit sooner, so keep an eye on it starting at 40 minutes.
This recipe can also be baked in mini Bundt pans or loaf pans. As a rule of thumb for baked goods, each pan should be filled about 2/3 full, so I suggest following this guideline if you decide to use a different pan.
You can use 1 1/2 tablespoons of pumpkin pie spice in place of the various spices in this recipe. My version is gluten-free, but you can use all-purpose flour if you’d prefer. And you can substitute brown sugar for the coconut sugar if needed.
Try my gluten free pumpkin muffins and maple gingerbread popcorn for other festive, delicious treats.
Pumpkin Gingerbread Bundt Cake
Recommended Equipment
Ingredients
- 3 1/2 cups gluten free flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tbs ground ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp salt
- 4 eggs
- 15 oz pumpkin puree
- 1/2 cup coconut sugar
- 3/4 cup pure maple syrup
- 3/4 cup melted coconut oil
- 1 cup water
Instructions
- Preheat the oven to 350 degrees and grease a Bundt pan.
- In a medium bowl, stir together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice, and salt. Set aside.
- In a large bowl, stir together the eggs, pumpkin puree, coconut sugar, maple syrup, and coconut oil. Combine thoroughly, then add the dry ingredients gradually, alternating with water.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool on a wire rack, then invert the cake onto a serving platter once it's cool.
Approximate Nutrition Info
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I love pumpkin and gingerbread together! This cake look and sounds amazing!
Love the idea of pumpkin and gingerbread together!! Sounds so yummy!
This looks so tasty! I may not share 😉
Beautiful presentation indeed. I’m loving this — especially for my gluten-free pumpkin loving son! 🙂
Pumpkin and Gingerbread sounds so delicious together! This bundt cake looks so moist and tender! Yum!
I love the idea of mixing pumpkin with gingerbread. Holiday baking is such a family tradition in our house and I would love to try this with the family this year! Thanks for the awesome recipe!
I love pumpkin bread, but have never made it in cake form! Looks delicious!
This looks so moist and delicious! And, I love that it’s gluten free too. I need to stock up on pumpkin next time I’m at Von’s 🙂
LOVE how easy this recipe is! It looks delicious and I’ll bet the house smells divine!
Thanks! It’s the best smell coming out of the oven.
What size bundt pan do u need for this cake? Thanx!
I use a standard 10 cup Bundt pan.