Gluten Free Pumpkin Cream Cheese Bundt Cake
Gather all ingredients before you start.
1
Cake and filling ingredients. You will also need milk and powdered sugar for the glaze.
To Mixing Bowl add: 1 1/2 cups gluten free yellow cake mix (you can use non GF mix instead) and 1/2t cinnamon
2
Grate approx 1/8t fresh nutmeg using the Microplane Zester.
3
Add 1/2 cup pureed packed pumpkin and mix well.
6
In a separate bowl add one 8 oz block of room temp cream cheese, stir to soften.
7
Add 1/3 cup sugar and 1/2t vanilla
8
Mix well to combine. Tip: don't use a whisk! A Scraper works great.
9
Brush your QC Fluted Cake Pan with oil, don't skip this step!
10
Add only 1/2 cup of the pumpkin mixture and spread evenly
11
Add all of the cream cheese mixture spreading evenly.
12
Top with remaining pumpkin mix spread evenly.
13
Add 1 cup of water to the inner pot of Quick Cooker. Use rack stand to pick up and place in the pot.
14
Set Quick Cooker on custom for 25-30 minutes, press start. It will appear undone.
15
Alternate: Bake at 350Β° 25 min. This pan is smaller so double the recipe for full size bundt pan
Cool 10 minutes in pan. Use cake releaser around all edges and invert on cooling rack
16
VoilΓ‘, let cool completely on cooling rack.
17
Add glaze before serving, 3/4 cup powdered sugar, 1T milk. Add chopped walnuts if desired.
18
What you'll need
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Kids Mixing Bowl πŸ™‚
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Mix n Scraper πŸ™‚
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Silicone Basting Brush πŸ™‚
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Quick Cooker Fluted Cake Pan πŸ™‚
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Quick Cooker πŸ™‚
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Cake Tester & Releaser πŸ™‚
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Cooling Rack πŸ™‚
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