Easiest Way to Cook Delicious Gluten free/ corn free Pumpkin pie cake

Gluten free/ corn free Pumpkin pie cake. This is the perfect dessert for satisfying that pumpkin pie craving, without having to go through the hassle of making and rolling out crusts. So if you're scrambling for ideas for a last-minute Thanksgiving dessert, you've come to the right place! ;-) Pumpkin "Pie" Cake. In a large stand mixer combine all ingredients in order, except for the pecans.

It's a stellar addition to your Thanksgiving feast. It's a stellar addition to your Thanksgiving feast. Fall is in the air or at least in Oklahoma I sure hope it's on the way. You can have Gluten free/ corn free Pumpkin pie cake using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Gluten free/ corn free Pumpkin pie cake

1. You need 2 1/4 cups of gluten free flour (doesn't have xanthan gum).
2. It's 1 1/2 cups of raw sugar.
3. Prepare 2 teaspoons of cream of tarter.
4. You need 1 teaspoon of sea salt.
5. Prepare 1 teaspoon of baking soda.
6. Prepare 1 1/2 sticks of butter (12 tablespoons).
7. Prepare 4 of eggs.
8. It's 30 oz of canned pumpkin pie mix.
9. It's 2 teaspoons of pumpkin pie spice.

To make this gluten-free pumpkin mug cake more like a personal pumpkin pie, it's all about how you top it! If you know me, I'm a fan of the crustless pumpkin pie , but to give this mug cake a little more pie character, I crumbled up some gluten-free Nilla Wafers to sprinkle on top like a "pie crust". It's not quite pumpkin pie but if you're in the mood for some sweet pumpkin dessert, try this mug cake with pumpkin puree, almond flour, and coconut oil for a quick gluten-free and dairy-free dessert for one. This gluten free pumpkin cake is super moist and surprising light.

Gluten free/ corn free Pumpkin pie cake instructions

1. Mix all dry ingredients together..
2. Add wet ingredients and eggs. Mix well.
3. Pour into 9x13 glass pan..
4. Bake at 350° for 45-60min. Start checking at 45min with toothpick. Toothpick should come out clean.
5. .

This is my favorite pumpkin cake ever. The first time I had this cake was our first Thanksgiving in our new house (several years ago). Whisk together the eggs, molasses, pumpkin purée, and oil. Whisk together the cake mix, cornstarch, baking soda, and spice(s). No-Bake Pumpkin Cream Pie on Eat!