Pumpkin Cornbread (Gluten Free)

Prep Time:
10 mins

Cook Time:
35 mins

Total Time:
45 mins

Servings:
12

Yield:
1 9×13-inch pan

Ingredients

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.

Beat pumpkin puree, oil, egg, and vanilla extract together in a large bowl. Add cake mix, cornmeal, cinnamon, pumpkin pie spice, and salt and mix well. Pour into the prepared baking pan.

Bake in the center of the preheated oven until edges are browned and a knife inserted in the center comes out clean, about 35 minutes.

Cook's Note:

I have only tested this with Betty Crocker(R) yellow gluten-free cake mix, which works well because it does not have added vanilla and has a dry texture. It normally makes a single-layer cake. I would not recommend substituting another brand or a regular cake mix, as results will be unpredictable.

Nutrition Facts (per serving)