This Gluten-Free Coffee Cake is an easy-to-make breakfast or dessert for those avoiding gluten. It’s just as delicious as a classic coffee cake.
Gluten free coffee cake is great for breakfast, brunch, and dessert! This recipe recipe is so easy because it’s made with gluten free cake mix. It’s soft and sweet with the sugary topping everyone loves!
I love my classic coffee cake recipe, but when my friend and favorite gym instructor, Sonja, told me she can’t have gluten but loved my coffee cake I had to do something!
Coffee Cake with Gluten Free Cake Mix
For this recipe, I wanted to keep things really simple and so I was thrilled to learn that Duncan Hines has a gluten-free cake mix line. I love a short-cut recipe and the cake mix makes the best gluten free coffee cake.
I love that I don’t have to have gluten-free flour on hand – whenever I want to make this, I just pick up the cake mix! It makes things so easy to have the dry ingredients already prepared.
I literally have to control myself from not eating all the cake batter! It is OH SO GOOD! But the coffee cake is even better, I actually love it as much as the original coffee cake! I love a slice in the afternoon with a cup of coffee.
This coffee cake is so quick, easy, and a great option if you need a gluten free treat for breakfast, brunch, or dessert.
- Duncan Hines gluten-free yellow cake mix
- Large eggs
- Melted butter
- Instant vanilla pudding
- Vanilla extract
- Brown sugar
- Ground cinnamon
How do you make Gluten-Free Coffee Cake?
Preheat oven to 350°F and grease a 9×9″ cake pan or a round cheesecake pan.
Mix all the ingredients for the cake in a large bowl with an electric mixer for 5 1/2 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!
Mix together brown sugar and cinnamon in a small bowl.
Pour half of the cake batter into the prepared baking pan. Sprinkle 1/2 of the cinnamon sugar mix over the batter.
Pour the remaining batter on top and sprinkle the rest of the cinnamon topping over the top.
Place the coffee cake in the oven and bake it for 25-35 minutes or until the cake is set and is pulling away from the edges. Let it completely cool at room temperature so it doesn’t crumble when you cut and serve it.
My favorite kitchen tools used to make Gluten-Free Coffee Cake:
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MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of its durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
KITCHENAID MIXER: I love my Kitchen-Aid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchenaid to reduce prep time. I have two that I couldn’t live without.
HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of its durability.
- Be sure to mix the batter for the recommended time so the dry pudding mix is fully absorbs into the batter.
- It’s tempting to slice it warm, but I encourage you to resist that urge! If you slice it too soon the pieces will fall apart on you. Wait and you’ll be rewarded with perfectly soft pieces!
- Store the coffee cake at room temperature. Keep it covered and it should keep well for two to three days.
I just love this gluten free coffee cake – no one ever guesses that it is! It tastes just like a regular one and is so easy to make. This one’s for you Sonja and Shelby – my favorite gluten-free friends!
Enjoy! XOXO San
More Easy Baking Recipes
- Red Velvet Cake Mix Cookies
- Carmel Apple Coffee Cake
- Turtle Cheesecake Brownies
- Cinnamon Streusel Coffee Cake
Don’t forget to pin this to your favorite Pinterest board to save for later!
Gluten-Free Coffee Cake
- 1 Duncan Hines gluten free yellow cake mix with the eggs, milk, and butter that the recipe calls for on the back then add the following ingredients:
- 1/2 cup instant vanilla pudding
- 1 teaspoon vanilla extract
Cinnamon Swirl Topping
- 1 cup brown sugar
- 1 tablespoon cinnamon
- Preheat oven to 350; grease a 9×9 pan or a round cheesecake pan.
- Mix all the ingredients for the cake in a mixer for 5 1/2 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!
- Meanwhile, mix together brown sugar and cinnamon in a bowl.
- Once the cake is done mixing for 5 1/2 minutes, pour half of the batter in the greased metal pan. Sprinkle 1/2 of the brown sugar mix over the cake in the pan.
- Pour the remaining batter on and sprinkle with remaining sugar.
- Place in oven and bake 25-35 minutes or until the cake is set and is pulling away from the edges. Let it completely cool so it doesn't crumble when you cut and serve it.