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!
Provided by chantel
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 475 calories, Carbohydrate 71.5 g, Cholesterol 106.3 mg, Fat 19.9 g, Fiber 4.3 g, Protein 7.5 g, SaturatedFat 11.5 g, Sodium 480 mg, Sugar 48.3 g
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