In a large bowl, cream butter and sugar together with your mixer.
Add the canned pumpkin, pumpkin pie spice, ground cinnamon, pure vanilla extract, baking soda, baking powder, and eggs to your bowl and mix until fully combined.
Add the gluten-free flour the cake batter and mix until fully combined.
Add the buttermilk to the batter and mix until fully combined. The batter will be thick.*Dairy-free use cashew, almond or rice milk. To make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes.
Pour the batter into the greased bundt pan and bake for 70 minutes until a toothpick entered into the center comes out clean. Please watch your cake because every oven is different.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. Make the glaze and drizzle it over the cooled cake. Enjoy!
Store cake in an air-tight container.
In a small bowl add all of the glaze ingredients and mix until smooth. You can pour or drizzle the glaze over the cooled cake.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.To make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes. I have a Nordic Ware Bundt Pan.Mama says "Make sure you check all your labels!"