Steps to Make Gluten Intolerance Foods To Avoid List

Gluten-Free Pumpkin Cream Cheese Cake

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Recipe Summary Gluten-Free Pumpkin Cream Cheese Cake

My Dad was recently diagnosed with gluten intolerance. It has been challenging to find easy recipes that he likes, but I finally found a way to make a gluten-free cake that doesn't taste gluten-free!

Ingredients | Gluten Intolerance Foods To Avoid List

cooking spray

1 (8 ounce) package cream cheese, softened

¾ cup white sugar

1 tablespoon cornstarch

2 cups gluten-free flour blend

1 (15 ounce) can pumpkin puree

1 ½ cups white sugar

3 eggs

¾ cup milk

½ cup melted butter

1 tablespoon baking powder

1 tablespoon ground cinnamon

½ teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare 2 loaf pans with cooking spray.

Beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.

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.

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.

Bake in the preheated oven until a toothpick inserted into the center of the cake, not the filling, comes out clean, about 1 hour.

This can also be made in a fluted tube pan (such as Bundt(R)).

Info | Gluten Intolerance Foods To Avoid List

prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 10 Yield: 2 loaves

TAG : Gluten-Free Pumpkin Cream Cheese Cake

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