Gluten-Free Pumpkin Bundt Cake

Yield: 12 servings

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hours, 35 minutes

Ingredients:

For the cake

• 2 cups gluten free 1-to-1 baking mix
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoons pumpkin pie spice 
• ½ teaspoon salt
• 1 cup Monkfruit granulated sweetener
• ½ cup butter, melted
• 3 eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• ½ cup milk

For the glaze

• ½ cup Bake Believe^® Dark Chocolate Chips
• 3 tablespoons unsalted butter

Instructions:

1. Preheat the oven to 350F. Grease a 12-cup bundt pan and set aside.
2. Combine gluten-free baking mix, baking powder, baking soda, pumpkin pie spice and salt. Mix together and set aside.
3. Place Monkfruit sweetener and melted butter in a mixing bowl. Beat on medium speed until combined, about 2 minutes. Beat in the eggs. With the mixer on low, add half of the dry mixture, then add pumpkin puree and vanilla. Add remaining dry mixture, followed by the milk. Continue beating on medium-speed until a thick batter has formed.
4. Transfer batter to prepared pan. Bake for 35 to 40 minutes or until center is set. Remove from oven and let cool for 30 minutes. Invert cake out of pan onto a plate and set aside.
5. Melt chocolate chips and butter together using a double boiler or in the microwave on low power, stirring every 30 seconds until combined and smooth.
6. Drizzle glaze on top of cake. Store cake covered, in the refrigerator until ready to serve.