Gluten-Free Pumpkin Cream Cheese Cake

Gluten-Free Pumpkin Cream Cheese Cake
  • cooking spray
  • Cream Cheese Filling:
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup white sugar
  • 1 tablespoon cornstarch
  • Cake Batter:
  • 2 cups gluten-free flour blend
  • 1 (15 ounce) can pumpkin puree
  • 1 1/2 cups white sugar
  • 3 eggs
  • 3/4 cup milk
  • 1/2 cup melted butter
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees F (175 degrees C). Prepare 2 loaf pans with cooking spray.
  2. Beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.
  3. Beat flour blend, pumpkin puree, 1 1/2 cups sugar, eggs, milk, butter, baking powder, cinnamon, and salt together in a large mixing bowl with an electric hand mixer set to Low until you have a thick batter.
  4. Pour about 1/4 of the batter into the bottom of each prepared loaf pan. Spread 1/2 the cream cheese filling over each batter portion. Divide remaining batter between the two pans and spread into an even layer.
  5. Bake in the preheated oven until a toothpick inserted into the center of the cake, not the filling, comes out clean, about 1 hour.

04/05/2018
Gluten-Free Pumpkin Cream Cheese Cake, recipe PT15M PT1H 5 455 calories

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