Gluten Free Pumpkin Bundt Cake

I have worked and tweaked on this one for a while and finally have it where I really like the texture.

Gluten Free Pumpkin Bundt Cake

2/3 cup brown rice flour
2/3 cup tapioca flour
1/3 cup Amarinth flour
1/3 cup Sorghum flour
1 tsp. Xanthan gum
1 tsp. baking powder
3/4 tsp. baking soday
1/4 tsp. salt
1 tsp. vanilla
1 cup sugar
1 package vanilla or butterscotch pudding mix
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup pumpkin
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. ground cloves
Whipped topping (optional)

Cream Cheese glaze

1 cup powdered sugar
1/2 cup milk
1 oz. cream cheese
1 tsp. vanilla

Mix ingredients well and pour into greased and floured bundt pan. Bake at 350° F for 50-55 minutes or until firm. Cool in pan for 15 minutes before romoving to a wire rack. Tip with whipped topping or cream cheese glaze.