Pumpkin & Nutella Bundt Cake

I'd like to preface this post with saying that I hadn't planned on posting this recipe, because I felt like I could have done better, but every body else(all gluten eaters) raved about it with 2 of them getting seconds so what do I know?  Without further ado, here's my Pumpkin Nutella Bundt Cake.

In a medium bowl, I whisked together 3/4 cups rice flour, 1/2 cup sorghum flour, 1/4 cup tapioca flour, 1/4 cup arrowroot starch, 1 tbsp cinnamon, 1 tsp baking powder, 1 tsp nutmeg, 1/2 tsp baking soda, and 1/4 tsp salt.

In my mixer, I creamed together 1/2 cup softened butter with 1 cup sugar.  I beat in 1 egg, 1 tsp vanilla, 2 cups pumpkin, and the dry ingredients.

I poured the batter into a greased bundt pan,

and dropped dollops of nutella over the batter,

before swirling it in with a knife.

I beat together 8 oz of cream cheese with 1/4 cup honey, and using a baggie with the corner snipped off, piped it in a ring on the bottom of the cake.

After baking at 325 for 50 minutes, I let the cake cool.  I made a quick icing with 1 cup of powdered sugar and enough Vanilla Spiced Rum creamer to make a drizzling consistency.

This cake was moist and had all the flavors of the holidays.  Sorry about the phone pic on a paper plate, but that's all I have.

Thanks for popping in and baking with me. I'm linking up to Gluten-Free Homemaker's Gluten-Free Wednesdays and the parties below.