The Husband bought a delicious pumpkin bread mix by Breads from Anna. It's the first I've tried of this particular brand, but I've heard good things about the other kinds. Anyway, the bread mix calls for 3/4 cup of canned pumpkin and the only canned pumpkin they had in the store was the mega size. So we had a lot of leftover in the refrigerator. Since it was Halloween, I thought pumpkin bars would be a perfect treat for the adults (not that we don't also enjoy a good Snickers bar!)
For some reason I thought I would make them in a 9X13 baking dish instead of a jelly roll pan, so the bars became cake. They were perfect though - don't you love it when you're gluten eating friends are enthusiastic about gluten free baked goods? The cake got a lot of comments along the line of "Are you sure this is gluten free?" It could be partly due to the frosting, which I could eat with a spoon! I made a whole batch of frosting even though there wasn't as much to cover and got a thick spread of cream cheese deliciousness!
Gluten Free Pumpkin Cake
Adapted from my mother-in-law's pumpkin bars
4 eggs
2 cups sugar
1 cup vegetable oil
15 ounces canned pumpkin
1/2 cup sorghum flour
1/2 cup rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup millet flour
1 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp salt
Combine the eggs, sugar, oil and pumpkin in bowl of a mixer. Mix on medium speed until light and fluffy.
Whisk dry ingredients (flours, xanthan, baking powder, baking soda, spices and salt) together.
Add the dry ingredients to the mixer and stir until well combined.
Pour batter into a greased 9X13 pan (or jelly roll pan for bars). Bake at 350 degrees for 30 minutes.
Cool completely, then frost with cream cheese icing.
Cream Cheese Icing
8 ounces cream cheese
1 stick (1/2 cup) butter
3 cups powdered sugar
1 tsp vanilla
Mix all ingredients together until fluffy. Frost cake.
