How to Make Gluten-Free Pumpkin Bundt Cake (Made with Dried Pumpkin!)

A spiced and tender pumpkin Bundt cake made with dried pumpkin — simple, cozy, and gluten-free.

This recipe is part of our ongoing collaboration with our sister blog, Whisk & Wunder, where we share beautiful recipes for our German-speaking audience!
If you’re looking for the German version of this recipe, CLICK HERE.
🇩🇪 Für das Rezept auf Deutsch klick einfach hier: Zum deutschen Rezept 🇩🇪

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Pumpkin Bundt Cake, With a Twist ✨

Bundt cakes always feel like a celebration, don’t they? That elegant, fluted pan shape means you can skip fancy frosting and still end up with a dessert that looks like it came straight from a bakery. For me, pumpkin season is never complete without at least one Bundt cake on the table.

This year, I wanted to try something new. I noticed that a lot of store-bought cake mixes use dried pumpkin instead of puree, and I thought — why not? After all, it’s shelf-stable, easy to mix into the dry ingredients, and bakes up beautifully moist once you add water. And friends, I’m so glad I experimented, because this cake turned out golden, tender, and absolutely packed with pumpkin spice flavor.

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Anything Bundt Effort…

Life gets busy, and I don’t always have the time (or the energy!) to fuss with complicated desserts. That’s where Bundt cakes shine — they deliver maximum impact with minimal effort. This one is especially fuss-free: you mix up a simple batter, pour it into the pan, and let the oven do the rest. No layering, no intricate piping. Just a gorgeous, spiced cake that will make your whole kitchen smell like fall.

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Is This Budget-Friendly?

Yes! Dried pumpkin might sound like a “special ingredient,” but a little goes a long way. You only need about half a cup for this entire cake. Combined with everyday pantry staples like flour, sugar, and oil, you end up with a big, crowd-pleasing dessert that costs less than a fancy coffee order for two. There are tons of options on amazon for measure-to-measure flour as well as the dried pumpkin. If you have pets, dried pumpkin is great to add to their wet food to help with gut health!

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Why You’ll Love This Pumpkin Bundt Cake ❤️

• Made with dried pumpkin – inspired by boxed cake mixes, but fresher and homemade.
• Moist, flavorful crumb – soft, spiced, and not too sweet.
• Gluten-free & adaptable – perfect for those avoiding wheat.
• Easy to make vegan – with simple swaps (see FAQ).
• Bundt cake beauty – looks impressive without extra work.

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If You Love This, You’ll Love…

• Gluten Free Pumpkin Loaf
  A delicious and moist take on a pumpkin loaf. Who says delicious fall baking and gluten free need to be mutually exclusive?
• Nectarine Rosemary Crumble Cake 🌿
  A fragrant twist on a classic fruit cake — sweet nectarines baked with a buttery rosemary-scented crumble topping. It’s rustic, unexpected, and perfect for late summer into fall.
• Apple Spiced Cake 🍎
  Cozy, cinnamony, and full of tender apples, this one is the definition of comfort baking. It’s the kind of cake you want with a cup of tea on a chilly afternoon.
• Fluffy Pumpkin Pie Cookies 🍪
  Like little bites of pumpkin pie in cookie form — soft, pillowy, and topped with just the right amount of spice. Perfect if you’re craving pumpkin but don’t want to commit to a whole cake.

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📌 Pin Me!

This recipe is one you’ll want to come back to again and again. Whether you’re planning your Thanksgiving table, a cozy fall brunch, or just a weekend bake to enjoy with coffee, this Bundt cake delivers every time.

Pin it now so you don’t lose it later — and if you’re a fellow Pinterest scroller, I’ve already created some boards filled with my favorite seasonal bakes. You’ll find this cake right alongside cookies, crumbles, and other cozy fall favorites.

✨ Want even more? Join the TastyCue Newsletter for recipes, behind-the-scenes kitchen experiments, and bonus seasonal guides you won’t see on the blog. Every month we send a little roundup of our favorite new posts, baking tips, and sometimes even sneak peeks at what we’re testing next. It’s free, fun, and the best way to make sure you don’t miss anything delicious.

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Ingredients 📝

Dry Mix

• 2 cups (300 g) gluten-free measure-for-measure flour**
• 1 Tbsp pumpkin pie spice
• 1 tsp baking soda
• ¾ tsp baking powder
• ¾ tsp kosher salt
• 1 cup (200 g) granulated sugar
• ¾ cup (160 g) brown sugar
• ½ cup (50 g) dried pumpkin powder

**What’s “measure-for-measure flour”?
It’s a gluten-free flour blend designed to swap 1:1 with regular all-purpose flour. Look for blends with xanthan gum already added (like King Arthur or Bob’s Red Mill), which help bind the cake and give it the tender texture you’d normally get from gluten.

Wet Ingredients

• ½ cup (120 ml) neutral oil
• 2 tsp vanilla extract
• 3 large eggs (or vegan substitute, see FAQ)
• 1 ½ cups (360 ml) water

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Directions 👩‍🍳

1. Preheat oven to 175 °C (350 °F). Grease and flour a Bundt pan with gluten-free flour.
2. In a large bowl, whisk together the oil, vanilla, eggs, and water until smooth.
3. Add the dry mix and stir until just combined — don’t overmix. Batter should be thick but pourable. Add a splash of water if needed.
4. Pour into the Bundt pan and smooth the top.
5. Bake for 50–60 minutes, or until a toothpick comes out clean.
6. Cool in the pan for 15 minutes, then carefully invert onto a rack. Dust with powdered sugar or drizzle with glaze, if you like.

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FAQ ❓

What is dried pumpkin powder, and where do I find it?

Dried pumpkin is simply pumpkin that’s been dehydrated and ground into powder. You can find it online, in some health food shops, or through baking supply stores. It stores well in a jar for months and adds pumpkin flavor without needing canned puree.

Can I make this Pumpkin Cake vegan?

Yes! Replace the eggs with:

• 3 flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water each), or
• ¾ cup unsweetened applesauce.
  The texture will be slightly denser but still soft and flavorful.

Can I use canned pumpkin instead?

Definitely. Swap the dried pumpkin + water for 1 (15 oz / 425 g) can of pumpkin puree and reduce the added water to about 1 cup (240 ml).

Do I really need a Bundt pan?

A Bundt pan gives this cake its beautiful shape and even baking, but you can bake it in two 9×5 loaf pans or a 9×13 cake pan. Just adjust the baking time — loaves usually take around 45–50 minutes, and a sheet cake closer to 40–45 minutes.

What’s the texture like compared to puree?

Using dried pumpkin makes the batter slightly lighter and easier to mix, but once baked, the cake is moist and tender — very close to a puree-based version.

Can I add mix-ins?

Yes! Fold in 1 cup of chopped walnuts, pecans, or chocolate chips for extra texture. A cream cheese glaze also works beautifully here.

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How to Store 🍰

• Store covered at room temperature for 3–4 days.
• Refrigerate for up to 1 week.
• Freeze slices individually for up to 2 months — perfect for lunchboxes or cozy single-serve desserts.

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The Final Forkful 🥄

This Gluten-Free Pumpkin Bundt Cake is warm, cozy, and just a little different thanks to the dried pumpkin twist. It’s proof that sometimes experimenting in the kitchen leads to the most rewarding results. Whether you serve it plain, dusted with sugar, or topped with a glaze, it’s bound to become a seasonal favorite.

If you give it a try, I’d love to hear how it turned out! Leave a comment, share a photo, or tag me on social media — I can’t wait to see your Bundt.

Much love,

Sidney & Thomas