If you have a sweet tooth like me, you’re going to love this simple recipe!
It’s definitely a crowd pleaser and most people don’t even know that it is gluten free!! shh… 😉
I use Namaste Gluten Free Spice Cake Mix (which is the best gluten free brand i’ve found, when it comes to baking).
Ingredients for the cake:
2 1/2 cups cake mix
1/3 cup oil
7 ounces canned pumpkin
1 packet of jell-o pumpkin spice pudding mix
First, you’ll want to preheat your oven to 350˚F. Lightly spray or grease your 8×8 pan.
In a mixing bowl, combine 2 eggs, 2 1/2 cups Namaste Spice Cake Mix, 1/3 cup oil, 7 oz canned pumpkin, and 1 packet of pumpkin spice pudding mix.
Pour cake mix into lightly greased pan and place in oven for 25-35 minutes. Cake is done when toothpick inserted in center come out clean.
The perfect time to make the cream cheese frosting is while the cake is baking.
Ingredients for the frosting:
1 8oz package of reduced fat cream cheese – softened
4 Tbsp butter – softened
1 cup powered sugar
1 Tbsp (gluten free) vanilla
In a mixing bowl, combine 4 Tbsp softened butter, 8 oz softened cream cheese, 1 Tbsp vanilla, and 1 cup powdered sugar. Blend well.
Once the cream cheese frosting is done leave it out so it is room temperature.
When the cake is done baking, set on wire rack to cool. Once the cake has cooled, frost cake with the cream cheese frosting.
I like to keep the cake in the refrigerator because I think it tastes better that way. But, do what feels right 🙂