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!

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 475 Calories

Ingredients

• ½ teaspoon salt
• 1 ½ cups white sugar
• ¾ cup white sugar
• 3 eggs
• ¾ cup milk
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 1 tablespoon cornstarch
• ½ cup melted butter
• 1 (15 ounce) can pumpkin puree
• cooking spray
• 2 cups gluten-free flour blend

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.