Pumpkin Bundt Cake

If you have people in your family who don't care for pumpkin pie, this cake would be a great substitute on Thanksgiving.  It has that autumn/holiday aroma and taste, great texture, and a cream cheese frosting -- how can you go wrong?  Best of all, no one will ever guess it's gluten free.  Enjoy!

Pumpkin Bundt Cake

3 Cups rice powder gluten free mix (click here if you need the recipe for the mix)
1 tsp xanthan gum
3 tsp baking powder
2-1/2 tsp pumpkin pie spice

Whisk together in a bowl.  Set aside.  In a stand mixer, if you have one, or with a hand mixer beat together:

1 Cup (2 sticks) butter, softened
1-1/2 Cups granulated sugar

Beat until light and fluffy.  Don't skimp on this step -- it needs to be billowy for a nicely textured light cake. 

3 eggs, added one at a time
1 tsp vanilla extract
1-1/4 Cups solid-pack pumpkin puree

Beat into butter/sugar mixture. 

1 Cup milk

Beat in alternately with flour mixture.  Spoon into sprayed bundt pan.  Bake at 350 for 57-60 minutes -- test for doneness with toothpick.  Cool in pan for 10 minutes.  Invert onto plate and let cool until just slightly warm.

Cream Cheese Frosting

4 oz cream cheese
1/2 Cup sifted confectioners sugar
4 Tbsp milk
1 tsp grated lemon zest
1/4 tsp fresh lemon juice
1/4 tsp vanilla extract

Beat together until well blended.  Pour over cake top while it's still slightly warm, letting it drip down sides.  Cool completely before cutting.

(For you gluten eaters, just substitute regular flour and leave out the xanthan gum.)