Here's a recipe I make for church dinners. Enjoy!
3 tablespoons molasses
15 oz. pumpkin puree
3/4 cup canola oil
1 box gluten free yellow cake mix
1/2 cup cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoons ground cloves
1 cup mini semi-sweet chocolate chips
Cream Cheese Glaze:
3 oz cream cheese, softened
1/2 cup powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Lightly grease and flour a 10-cup Bundt pan. Set aside.
In large mixing bowl, beat eggs, molasses, pumpkin puree, and oil until combined. In a medium bowl, stir together cake mix, cornstarch, baking soda, and spices. Add to pumpkin mixture and stir until smooth. Fold in chocolate chips. Pour batter into the prepared pan and bake for 60-65 minutes, until toothpick comes out clean in center. Remove from oven and allow to cool for 10-12 minutes. Turn cake out onto a wire rack to cool.
To make the glaze, in large mixing bowl, combine cream cheese, powdered sugar, milk, and vanilla. Beat together until smooth. Pour over cooled cake. Serves 16-20.
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