I love layers! I love layering sweaters in the fall, I love layers in my hair and most of all I love layering flavors when I bake. Yesterday I was itching to try to convert an old favorite recipe from our pre gluten-free days and I decided to give it a whirl sans gluten. Wow! This moist and delicious Gluten-Free Pumpkin Layer Cake combines a lovely yellow cake with a layer of seasonal pumpkin pie like filling and is topped with another layer of crispy sweet sugar and cinnamon. Delish! And, it was super easy thanks to Betty Crocker’s Gluten-Free Yellow Cake Mix. This might even be our new Thanksgiving dessert.
This recipe originally calls for Muirhead Pumpkin Pecan Butter but since my Gluten-Free Kid (GFK) is also allergic to dairy and all nuts, I replaced it with Libby’s plain old pumpkin. If you can tolerate nuts, you might try to track down a jar of the Muirhead at Williams-Sonoma or you can do it as I did. My recipe is gluten-free, dairy free and nut free. Enjoy!
Gluten-Free Pumpkin Layer Cake
1 Box Betty Crocker Gluten-Free Yellow Cake Mix (reserve 1 cup for topping)
1/2 cup melted Smart Balance Vegan Margarine
1 teaspoon gluten-free vanilla
1 cup Libby’s pumpkin
2 Tablespoons vanilla rice milk
1 Tablespoon gluten-free flour (I use Jules’ mix)
1/4 cup sugar
1/4 cup softened Smart Balance
1 teaspoon cinnamon
1. Mix gluten-free cake mix, melted margarine, one egg and vanilla for 2 minutes until fluffy. Press lightly into bottom of greased 9×13 pan.
2. Mix the pumpkin, 2 eggs and rice milk until blended and pour over the cake mixture.
3. Stir together the remaining gluten-free cake mix, gluten-free flour, sugar, softened margarine and cinnamon until mixture has a crumbled texture. Spread the crumbled mixture over the pumpkin layer. Bake at 350 for 40 minutes or until golden.