Pumpkin Bundt Cake Recipe – Gluten-Free Option

Warming ginger, sweet cinnamon, pungent cloves and aromatic nutmeg all combine to make this Pumpkin Bundt Cake taste amazing. It also makes the house smell lovely while it is baking. Just thinking about this cake gets me excited for autumn’s arrival!

However, while I see my North American family, friends and colleagues getting excited about pumpkin spice, falling leaves and fall baking, my fellow country-folk here in the UK are often less enthusiastic. To be fair, dark, rainy days are more common here than the bright, cool and crisp ones I remember from my time in Canada and the US, so this hesitation is understandable.

I also think that the fact we have yet to embrace the joys of pumpkin as a nation means we do not get nearly as excited about autumn’s arrival as we could here in the UK. I mean, who doesn’t look forward to a slice of Pumpkin Bundt Cake with a warming cup of tea or coffee – or dare I suggest a Pumpkin Spice Latte?

The thing is, culinary pumpkins can be hard to find here, meaning that some people have had unfortunate experiences with stringy pumpkin in baked goods. Not on my watch! Read on to learn more – or click on the ‘Jump to Recipe’ button to go straight to the recipe.

Updated October 2025.

Using the Right Kind of Pumpkin in Baking

Not all pumpkins are alike and it is hard to get the kind of pumpkins that are best for baking here in the UK.

The pumpkins available in stores and farm shops here are often field pumpkins. These are best for carving, not eating. Sugar or pie pumpkin varieties are incredibly to find because most people are not aware of them. I have only seen pumpkins labelled ‘sugar’, ‘baking’ or ‘pie’ pumpkins on two occasions in over thirty years in the UK, despite a lot of searching.

Why I Used Canned Pumpkin in Baked Goods

Yes, I said it – I have only ever used canned pumpkin in baking. It’s processed, but the quality is consistent and it makes beautiful baked goods. Also three of the best cooks I know, my late Mom and two of my late Aunts always advocated using canned pumpkin for baking.

Even if I could find the right kind of pumpkin, making pumpkin puree – peeling, chopping up and stewing a pumpkin – takes a lot of time and effort. Then you need to let the puree drain so it isn’t too watery and leave it to cool before baking with it. Or you can open a can of pumpkin. It’s up to you.

This is the canned pumpkin that I have used ever since I can remember. That’s an affiliate link, but honestly, I have baked with Libby’s pumpkin since I was a kid in Canada. I can’t always get it but it is definitely my brand of choice.

Why You Should Not Use Jack O’Lanterns for Baking

While I will always encourage people to love their leftovers, please don’t use the flesh from a Jack o’Lantern after Halloween. Carved pumpkins that have been sitting outside will have dried out and puree made with the flesh will not taste good.

Why You Will Love This Pumpkin Bundt Cake Recipe

If pumpkin in baked goods is new to you, this delicious Spicy Pumpkin Bundt Cake is a wonderful place to start. Here’s why you will love it:-

Warmly flavoured and gently spiced – Warming cinnamon, ginger, nutmeg and cloves bring out the flavour of the pumpkin so you can enjoy it at its best.

Tender texture – The pumpkin purée and buttermilk give this cake a lovely lightness.

Elegant enough for entertaining – The pretty Bundt cake shape, glaze and decoration make this pumpkin bundt cake a show-stopper on any table. That said, the glaze and decoration are super-easy to do!

Gluten-free option – There’s a gluten-free option and I’m also working on a dairy-free option. Watch this space!

A great make ahead bake – The flavours of this cake improve with age, so you can make it a few days before you need it. (I recommend glazing and decorating it 24 hours or less before serving.)

Perfect for anytime – Pumpkin may be seasonal, but using canned pumpkin purée means you can make it all year round.

NB – Watch Your Pan Size

This recipe does make a very big cake so do check your Bundt pan first. Most Bundt pans (affiliate link) only hold 12 cups and some are even smaller. Not sure how much your pan will hold? A cup is 8 fluid ounces, so carefully count the number of cups of water your bundt pan holds. Be sure to dry it thoroughly before greasing and filling with batter.

If you don’t have a 14 cup Bundt pan, be sure not over-fill your pan. You could perhaps make some cupcakes or a couple of mini loaf cakes with the extra batter. These will take less time to bake than the larger cake. I estimate about 15 minutes for cupcakes. It is best to wait to bake these until after the cake is done. You don’t want to open the door of the oven that early in the bake as the main cake could fall.

If you do over-fill your pan and your cake develops a very puffy bottom, all is not lost. After the cake has cooled, trim the excess cake off the bottom carefully. Then turn the cake over and no one will be any the wiser.

If the thought of throwing away the trimmings has entered your head, dismiss it immediately. They are delicious on their own or you can crumble them to make toppings for puddings or other creamy desserts. Not going to use them straight away? Pop the trimmings or crumbled cake into freezer bags and freeze for up to a month. Thaw completely before using.

Can I Use Less Sugar In This Recipe?

I have successfully reduced the packed brown sugar by half a cup or 50 grams, meaning I use just 2 cups of sugar or 500 grams. I actually prefer the flavour of the cake when it is made with less sugar. I am going to try to reduce it further the next time I make the cake, but I have yet to test it with any less.

Is This Pumpkin Bundt Cake Recipe Gluten-Free?

The original recipe is not gluten-free. However, if you substitute gluten-free baking powder and a one to one flour blend, the recipe is gluten-free. Substitute 3¾ cups (that’s about 440 grams) of gluten-free one to one flour blend for the 4 cups of all-purpose/plain flour. I tested this recipe very successfully and have taken the gluten-free cake to three Thanksgiving dinners (and counting – I’ve been asked to make it again this year!).

Storing and Serving Pumpkin Bundt Cake

Storing the Cake

One the cake is completely cool, it can be stored in an airtight container at room temperature for four to five days.

I have never frozen this cake, but freezing it should work well. If you are not going to be serving the cake all at once, consider slicing it before freezing and putting a bit of greaseproof or parchment paper between the slices before freezing in a suitable container.

Serving the Cake

The glaze and topping are lovely, but this cake is very delicious simply dusted with icing sugar.

Try serving with a scoop of ice cream (vanilla works really well) or a dollop of softly whipped cream.

Fruit also makes a lovely garnish – blackberries are seasonal and really work well with this cake.

If you find you have any leftovers after about 5 days, this cake makes an amazing bread pudding. Or cut the pieces of cake in small squares to make individual trifles. Drizzle with sherry, port or rum and layer with a bit of custard, fruit and cream for a Pumpkin Trifle you will dream of for days.

Spicy Pumpkin Bundt Cake is my go-to fall cake. Try it, and I’m sure it will be yours too!

Spicy Pumpkin Bundt Cake – Printable Recipe