I asked for help. And my generously genius friends at Recipezaar on the GF community board gave me suggestions. One of them brilliant: if your center won't cook, why not use a bundt pan and eliminate the center. And did it work?! Not only did it come out cooked, but I got some rave reviews on the 'zaar that totally pumped up my confidence. You can see the recipe in all it's glory here, but I'm also re-posting it, just for you! Sadly, there are no pictures :(
Gluten-Free Pumpkin Applesauce Bundt Cake*
*Note: this was made during days when I wasn't following a low-oxalate diet. Beware; there's a decent amount of sugar and flour involved
2 cups sugar
2 cups pumpkin
1 cup applesauce (unsweetened)
1/2 cup canola oil
2 cups gluten-free rice flour mix (I use this one)
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
Preheat oven to 350 degrees F.
In a large bowl, beat eggs until fluffy.
Blend in sugar, pumpkin, applesauce, and oil by hand or with a mixer on low just until combined. Do NOT overmix!
Add all dry ingredients, one at a time, blending together.
Pour batter into a greased, large bundt pan and bake for 1 hour.
Check with a toothpick/knife to make sure it's cooked through, cool, and enjoy!
Don't forget to freeze left-overs, wrapping in wax paper, then foil.