You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. Pumpkin helps keep this cake tender and moist while, delicate spices add the classic Thanksgiving flavors. Source: EatingWell Magazine, October/November 2006

Victoria Abbott Riccardi
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Ingredients

Cake
Glaze & Garnish

Directions

Instructions Checklist
  • To prepare cake: Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray.

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  • Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

  • Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

  • Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

  • To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

Tips

Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving.

Equipment: 12-cup Bundt pan

Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

236 calories; 5.1 g total fat; 0.9 g saturated fat; 12 mg cholesterol; 237 mg sodium. 102 mg potassium; 46.8 g carbohydrates; 3.4 g fiber; 33 g sugar; 3.8 g protein; 3285 IU vitamin a iu; 3 mcg folate; 36 mg calcium; 1 mg iron; 25 mg magnesium; 28 g added sugar;

Reviews (70)

Read More Reviews
71 Ratings
  • 5 star values: 13
  • 4 star values: 49
  • 3 star values: 1
  • 2 star values: 7
  • 1 star values: 1
Rating: 4 stars
01/20/2019
Very delicious but too much sugar... also if you want to loss fat drinking a tea https://bit.ly/2U5UNr4 Read More
Rating: 4 stars
09/21/2016
This recipe is good but I made it better used 1/4 cup of sugar cut out corn syrup that stuff is awful. No need for 3/4 cup of brown sugar. That will be over kill. 1/4 cup is all that is needed! Read More
Rating: 2 stars
01/12/2016
23 grams of sugar per slice. Is that healthy? Read More
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Rating: 3 stars
11/21/2015
Looked good but sank underneath Followed the directions exactly as written with all fresh ingredients and rose great in oven Cooked for 1 hour and began to pull from sides and bounced back. Upon cooling the underside began to sink. Made it twice and did it again. HELP Read More
Rating: 1 stars
11/20/2015
Healthy? How in the heck can they say this is a healthy recipe? Read More
Rating: 2 stars
10/18/2014
6 cup pan?? Several people said to put this in a six-cup bundt. I had WAY too much batter for a pan that size. Read More
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Rating: 5 stars
01/07/2014
Best desert at our club party I had to make the cake twice. My cast iron bundt pan was too heavy to flip over quickly and the first cake split. I put that one in the freezer after My husband and I had a piece or two. Second time it was perfect. It disappeared quickly at the party.. Anyone who loves chocolate will love this cake. I cut up the first cake (that I put in the freezer) to bring to a Christmas dinner. The kids loved it and thought it was a big brownie. Froze well. It was still moist after being frozen without being soggy. I think the pumpkin gives it great texture that is yummy without the butter and too much sugar. This cake will be going to future pot luck dinners and get togethers.. Pros: Very moist and full of chocolate with spices flavor. Cons: Couldn't taste pumpkin but knowing it was there making the cake moist with a god texture. Read More
Rating: 2 stars
12/28/2013
Corn Syrup is not healthy I never cook with nor eat corn syrup or canola oil so I made some adjustments. I substituted butter for the canola oil and omitted the corn syrup. I used 1/2 cup sugar 1/2 cup xylitol and 2 tbsp. stevia as the sweetener. Now that is about as healthy as it can get. I can't believe corn syrup and canola oil is considered eating well. Time to step into the 21st century. Pros: Moist and delicious Cons: Corn syrup and canola oil as ingredients Read More
Rating: 4 stars
10/28/2013
Very Good Won't be disappointed - easy and very good flavor! Read More
Rating: 2 stars
10/19/2013
Looks ARE deceiving We didn't add the glaze and the cake still turned out (looking) beautiful but that is where it ended. This was sadly disappointing. Yes it's moist. It lacks that deep decadent chocolate flavor. We really enjoy the flavors of a chocolate roasted beet cake and there are even some black bean cakes that are incredibly chocolatey. We were sadly disappointed. Pros: Included some healthy ingredients Cons: A lot of sugar bland Read More
Rating: 5 stars
11/17/2012
Best chocolate pumpkin cake ever!! The whole family loved this cake it was gone in two days. I put the chips inside and just dusted with powered sugar they loved it. Pros: Moist Cons: None Read More
Rating: 5 stars
11/17/2012
Best chocolate pumpkin cake ever!! The whole family loved this cake it was gone in two days. I put the chips inside and just dusted with powered sugar they loved it Pros: Moist Cons: None Read More
Rating: 5 stars
11/07/2012
Unbelievable! This cake is amazing. I used butternut squash because it's what I already had cooked. The cake was super moist and ages REALLY well. It got better and better every day until it was gone. I skipped the chocolate chips and glaze but topped it with some warm caramel sauce and whipped cream...It was even sweet enough for ME that way.;-) Pros: Very moist uses a lot of squash healthy. Cons: Nothing is ever sweet enough for me. Read More
Rating: 5 stars
11/02/2012
Crowd pleaser I made this cake for a dinner party and it was a big hit! I was stunned at how moist the cake was. A few alterations that I made: I used black strap molasses instead of corn syrup and I used fresh Sugar-Pumpkin Puree instead of canned pumpkin. Next time I'd like to try using less sugar...at least less white sugar. Pros: super moist chocolatey Cons: too much sugar Read More
Rating: 2 stars
10/18/2012
Disappointed I was excited to make this cake after reading the reviews but was very disappointed as the cake is extremely moist but lacks flavor. Read More
Rating: 4 stars
10/12/2012
a nice and relatively quick cake I made this for dessert tonight to celebrate our first really cool day of the fall. I don't use corn syrup so I substituted 3 Tbs. of honey for the 1/4 cup of corn syrup (I decreased the honey a bit because I find it sweeter than the corn syrup). Otherwise I followed the recipe and instructions precisely. The cake was DELICIOUS great texture and I will definitely make this again. EXCEPT that it was WAY TOO sweet for our family next time I will decrease the white sugar by 1/4 cup and use only 3/4 cup of the white sugar. Can't wait to try this again in the next few weeks:) Pros: comes together very easily delicious very fall like very moist Cons: too sweet Read More
Rating: 2 stars
09/18/2012
Sugar content I really wish you all would include the sugar content per serving in your recipes. We can't share your recipes unless we know its low fat/ low sugar and we are a large nutrition practice in Maryland. Read More
Rating: 4 stars
09/17/2012
Good cake I wanted to make a healthy/healthier option for my birthday and so I made this. It is actually good. I used brown rice syrup instead of corn syrup because I'm not a fan of using corn syrup. Serve with vanilla ice cream. Hubby is not a big sweet fan but he liked it. I might try date sugar with it next time since it has less calories than reg. sugar and up the anny in spice / cocoa. Who knows.. I like to tweak things to make them healthier and tastier. Pros: Easy to make healthier Moist Cons: 2 hr cool down Read More
Rating: 5 stars
09/04/2012
Moist Hassle-Free and Delicious!!!!! LOVED this recipe! I made it for a tailgate and everyone asked for the recipe. Also I died the glaze yellow since the team colors are black (chocolate) and gold! The cake itself was very delicious and moist and held up better than I thought it would. It came right out of the pan. I will definatley make this again! Read More
Rating: 5 stars
11/24/2011
This is a delicious cake. My 4 year old son loves it. We've made it as a bundt cake and as mini muffins and its turned out great. Read More
Rating: 5 stars
11/16/2011
so far from comments looks great but questions? glad to see honey sugar beet and agave can replace the corn syrup - what about canola oil? can replace with butter or sunflower oil without issue? cake looks and sounds amazing - i can't wait to make it. please reply to pdxlife@yahoo.com with any answers or suggestions. Read More
Rating: 5 stars
11/04/2011
Fudgy and Moist This is a the perfect moist and fudgy cake. You don't need any frosting - the glaze is just the right touch. It's got an intense flavor spicy chocolate flavor reminding me of a deconstructed Italian chocolate cookie we eat @ Christmas time. I used my own frozen pumpkin puree but thought the idea that you use a whole can of pumpkin is a good idea.....no leftover/waste there. I also did not sprinkle with mini morsels or nuts. As you can see my hubby enjoyed it last night as a nightime snack.....rendering a gap in my photo;) This will be a chocolate staple recipe in my home. We will probably freeze half since there is a lot. Pros: Quick/easy prep doesn't need icing utilizes a whole can of pumpkin-no waste Cons: N/A Read More
Rating: 4 stars
11/01/2011
One of my favorite combos of flavors! Chocolate & Pumpkin just needed to add caramel for perfectio I wanted a chocolate and pumpkin bundt and this did the trick. The other flavor I love with these two is caramel. So the glaze I made was caramel dark rich caramel. Added just a bit of fresh whipped cream when served and a big hit!! Pros: Easy to make and make substitutions for different flavors Cons: Haven't found one yet Read More
Rating: 4 stars
10/31/2011
This was the best cake I've ever eaten. I substituted Splenda sugar blend for the sugar and used lowfat sour cream instead of buttermilk. It was incredibly moist and easy to make. My husband is diabetic and we were glad to find this healthy alternative to overly sweet cakes that he could enjoy guilt-free. Linda Richmond VA Read More
Rating: 4 stars
10/31/2011
Made this cake for the first time this Thanksgiving. Because we had a diabetic guest coming I used Splenda sugar blends for both white and brown sugars. Instead of the confectioner's glaze I finished my cake with a glaze of melted dark chocolate/Kahlua/margarine then topped with chopped toasted almonds. It turned out beautifully delicious and moist. Next time I'd like to try adding more cocoa powder to boost the chocolate flavor a bit. Niko Seattle WA Read More
Rating: 4 stars
10/31/2011
Omigod! This was so moist and delicious! I'm diabetic and never bake cakes because they are either diet appropriate but bad or really tasty but diet inappropriate. I had just made pumpkin puree and was intrigued by the reviews. I used regular whole wheat flour (all I had) 1 cup Splenda instead of granulated sugar (3 carb exchanges is too much for me) and 2 whole eggs. The extra egg yolk meant I could reduce the canola oil and corn syrup to 3 tablespoons each. I completely skipped the glaze and garnish but didn't miss it. Even my husband thought it was the bomb! Xina Montreal QC Read More
Rating: 4 stars
10/31/2011
WONDERFUL! This has become a favorite for my family. Anytime we want chocolate cake we make this. the pumpkin taste is subtle enough to use this cake for any occasion or season. Molly Fort Wayne IN Read More
Rating: 4 stars
10/31/2011
Fantastic! Everyone loved it even the kids! I added chocolate chips to the batter to make it a dark chocolate pumpkin cake. Catherine Mobile AL Read More
Rating: 4 stars
10/31/2011
Mine was done in 40 minutes--watch closely! Paula Los Angeles CA Read More
Rating: 4 stars
10/31/2011
I have made this several times and it is my most asked for recipe! Everyone is pleased to know how healthy it can be made. I use a sugar alternative called Whey Low and White Whole Wheat Flour. Maryann Groton CT Read More
Rating: 4 stars
10/31/2011
This is by far the best chocolate cake recipe I've ever made. I've made it several times and it's always delicious. Family members have even requested that it be added to my annual Thanksgiving menu. Chicago IL Read More
Rating: 4 stars
10/31/2011
This was an absolutely FABULOUS way to use my leftover holiday pumpkin puree!! A delicious birthday cake for my mother gone in 2 days!! Anonymous Fallston Md Read More
Rating: 4 stars
10/31/2011
I baked this cake for a birthday dinner and it was a big hit. People especially commented on its moistness. It freezes well. Anonymous Bellingham WA Read More
Rating: 4 stars
10/31/2011
This was really easy to make and so good -- very moist and rich. It also looks nice with the glaze and mini chocolate chips on top. I'm going to try adding toasted hazelnuts to the topping next time I make it. Anonymous Chicago IL Read More
Rating: 4 stars
10/31/2011
Made this cake for Christmas dinner. It was moist and delicious not to mention simple to throw together. Thanks to Eating Well for providing dessert options that are both healthy and yummy. Anonymous Fuquay Varina NC Read More
Rating: 4 stars
10/31/2011
This was our favorite Thanksgiving dish! Easy to make moist and yummy I added chocolate chips to the cake batter itself. Anonymous Three Rivers CA Read More
Rating: 4 stars
10/31/2011
Amazing amazing cake -- I made it for Thanksgiving and everyone told me they liked it best out of all the deserts. And it wasn't difficult to make -- I'm pretty sure my oven was at the wrong temperature and it still turned out wonderfully. Anonymous Washington DC Read More
Rating: 4 stars
10/31/2011
I reduced the sodium and sugar in this recipe (used 1 tsp baking soda instead of 1.5; used 1/3 c brown sugar instead of 3/4) and substituted a mix of different whole grains (rye flour flax meal and oat bran because that's what I had in the pantry... no ww pastry flour) for the 3/4 cup whole wheat pastry flour resulting in more fiber and texture (not at all dense) and an overall excellent cake. I wouldn't bake it more than 65 min. though. Anonymous Walnut Creek CA Read More
Rating: 4 stars
10/31/2011
This recipe was easy to prepare and came out very moist. I baked it for 1 hour in a Convection oven and went exactly by the recipes directions sprinkling toasted chopped walnuts instead of the chocolate chips over top of glaze. Appreciated the low saturated fat content of this cake and the "Vitamin A" from the Pumkin puree. Cheers Michael Canada Read More
Rating: 4 stars
10/31/2011
This cake is moist flavorful - just wonderful overall. I will definitely make it again and I'll probably add it to my holiday quick breads rotation! Anonymous Atlanta GA Read More
Rating: 4 stars
10/30/2011
It's a Thanksgiving favourite! Read More
Rating: 4 stars
10/30/2011
What a great bundt cake!! Flavorful and moist with just a hint of the pumkin (I would have liked more pumpkin flavor but that still doesn't take away from the 5 stars it's that good). We tasted more of the pumpkin spice than actual pumpkin which could be because I added 1 1/2 tsp (we like it spicy). I made this for a friend's birthday cake since she is a huge pumpkin fan. Didn't have the whole wheat pastry flour so I used all purpose instead. I also used 1 tsp vanilla powder 1 tsp vanilla bean paste and 1 tsp of vanilla extract instead of 1 T vanilla extract because I was short on the extract. Mine did take the entire 1:15 to bake but I have a gas oven that isn't consistent. Cake turned out of the pan easily. Glaze with the mini chocolate chips was also beautiful. This is definitely a keeper! Thanks for sharing this recipe! Read More
Rating: 4 stars
10/30/2011
Everyone in my Bible study loved it. I replaced the corn syrup with honey and it was delicious. Glenda Apex NC Read More
Rating: 4 stars
10/30/2011
One of the moistest cakes I have ever made. It is so delicious on its own it doesn't even need a glaze. My substitutions: 2/3 cup of brown sugar (instead of granulated sugar) freshly made pumpkin puree olive oil (instead of canola oil) 1/3 cup of brown sugar and agave nectar (instead of corn syrup). I found the spices overpower the entire cake so next time I will only use 1/2 a teaspoon. Read More
Rating: 4 stars
10/30/2011
I made this cake last year and gave it away for Christmas presents and EVERYONE loved it. It truly is incredibly moist and rich and absolutely delicious. It freezes well though for some reason mine disappeared from the freezer in no time. I can't stop eating it!!!! I added chocolate chips to the batter... hey if you're giving it away as a gift why hold back on the happy little surpirses inside? Read More
Rating: 4 stars
10/30/2011
I've made this recipe into cupcakes mant times. Everybody who has tried them love them. It also might be the chocolate ganosh I put on top too. Eli Toronto ON Read More
Rating: 4 stars
10/30/2011
It was moist and had a nice texture. I am a dark chocolate lover but this cake had too much cocoa - it gave it a slightly bitter taste.... I plan to either use less cocoa or find another recipe. Read More
Rating: 4 stars
10/30/2011
I baked this ckae yesterday with no substitutions. Moist and delicious...but the chocolate overpowered the pumpkin. Read More
Rating: 4 stars
10/30/2011
What a great recipe! Very moist texture and tasty. I omited the corn syrup and the flavour was still great. Not too sweet which was nice for a bundt cake. Will definitely make this recipe again and would absolutely recommend it to someone who has not tried it yet. Very simple recipe to follow. Not too pumpkin-ey. Jenn Toronto Ontario Read More
Rating: 4 stars
10/30/2011
Great chocolate cake! I wanted a moist very low fat chocolate cake recipe so I omitted the pumpkin pie spice but otherwise followed the recipe. It's a wonderful moist not too sweet chocolate cake and one I will make again and again. I did not glaze it and mixed the chocolate chips into the batter before baking. Most reviewers said the chocolate overwhelmed the pumpkin and I would agree - we couldn't even taste the pumpkin. But that's what we wanted. Read More
Rating: 4 stars
10/30/2011
Sounds wonderful but how do any of you manage to incorporate 234 calories just for dessert into a diabetic diet? I don't know how to do this. Vickierose Read More
Rating: 4 stars
10/30/2011
I am making it for the second time this week! I'm making it into muffins this time so I can give them to the teachers... YUM Read More
Rating: 4 stars
10/30/2011
hi every sisters out there well im from fiji and wel most of the ingredients we dont have but i know ill have something similar for christmas this year Read More
Rating: 4 stars
10/30/2011
This is really good! I used honey in stead of corn syrup and ommitted the spices. Next time I will make my own pumpkin puree. I gave it to my grandchildren and they loved it! Read More
Rating: 4 stars
10/30/2011
This recipe rocked - took it to work for a co-worker's birthday and no one believed me it was "healthy". I used ginger and cinnamon instead of pumpkin pie spice. Read More
Rating: 4 stars
10/30/2011
This cake was wonderful! My family isn't one for Pumpkin tastes so I used 3/4 of what the two pumpkin ingredients called for. I baked mine for 1 hour... also I added about a half cup of chocolate chips to the batter... next time I will add more! I didn't have mini choco chips so the top just had the glaze and that's it. It was very moist and we sent some home with Grandma after Turkey dinner and she had to call me to tell me how good it was! I will make again for Christmas!! Read More
Rating: 4 stars
10/30/2011
These made great mini cupcakes for Thanksgiving this year! I glazed them and put a few mini chocolate chips on top. Cutting the portion size to cute little cupcakes not only made it easier to share them but also let me sample a few other treats. On top of that I trick myself into thinking I had eaten more than I really had! Read More
Rating: 4 stars
10/30/2011
Didn't have corn syrup so I used honey and it still turned out really well. Made it for guests (the first time) and everyone loved it. As someone else said earlier though it baked in only 40 minutes. Turned out well but if I'd been paying a little more attention I might have taken it out just a couple minutes earlier so it would be just a little moister - so keep an eye on it! Not sure how they came up with 1 to 1.25 hours. Read More
Rating: 4 stars
10/30/2011
OUTSTANDING! Made gluten-free by substituting gluten free flour blend for regular and whole wheat flour. Added 1/4 cup ground flaxseed to make up for loss of whole wheat. Added 1 tsp. Xanthan gum and used Swedish sugar beet syrup instead of corn syrup. Garnished with the glaze and toasted pecans and shaved dark chocolate from ginger/chocolate bar. Looked like a pro! Very moist. My non gluten-free office mates gobbled it all up. Read More
Rating: 4 stars
10/30/2011
Very moist and very pretty. I had to use canned yams due to the Great Canned Pumpkin Shortage of '09 and I substituted 1 cup of cake flour and 3/4 cup whole wheat flour for the flours listed and used Dutch-processed cocoa because that's what I had. I mixed about 1/4 cup of chocolate chips into the batter and glazed per recipe. I think next time I would omit the pumpkin pie spice. Read More
Rating: 4 stars
10/30/2011
this treat looks so tasty that i would not wanna stop eatin it.in fact i have made this cake n it was delicious.this cake was so good that i made am on my 200th cake.i am now hoping to make 1000000000 more.so me n my fam can enjoy this tasty treat. Read More
Rating: 4 stars
10/30/2011
This has to be the best chocolate cake I have ever had - in fact one of the best cakes I have ever tried. I made some very minor variations according to what I had in the fridge/pantry but the result was a dark moist delicious cake which no one would have guessed had pumpkin as an ingredient! I used regular milk made my own pumpkin puree (only had 9 0z) which I mashed with 1 tbsp margarine used 2 whole regular eggs and omitted corn syrup because I had none. I just had to add a dash more milk and a spoon of yoghurt for a bit more moisture because I had less pumpkin. Baked in a kugelhoff pan at 180'c for about 50 mins. Iced as recommended. Even my daughter who only ever eats the icing on a cake had 2 whole slices! Its nice to know its possible to have both healthy and delicious (-: Mardi Australia Read More
Rating: 4 stars
10/29/2011
I did not think i would ever like a "chocolate pumpkin" cake! but i LOVED this and so did all my friends and family! Is easy to make... well worth it!! Read More
Rating: 4 stars
10/29/2011
Made this for my co-workers last week and everyone loved it! I chopped up regular-sized chocolate chips for the topping which made it look very professional (like I bought it at a fancy cake store). I set my oven timer for 50min as my oven seems to bake things more quickly and I'm glad I did! It was perfectly moist! Next time (tonight actually making it for a friend's birthday party) I think I'll add a few chocolate chips to the batter. Read More
Rating: 4 stars
10/29/2011
I haven't made this yet but I'm surprised that Eating Well included corn syrup! Not eating well in my book. Read More
Rating: 5 stars
10/29/2011
Tasty and very moist cake. I used honey instead of the corn syrup and threw in some chocolate chips to the batter but otherwise followed the recipe. Will make again... soon! Read More
Rating: 5 stars
10/29/2011
Yummy i used blue agave nectar instead of corn syrup baked it for 50 minutes and it's perfect! Not to spicy not to chocolaty not too pumpkiny. =) Read More
Rating: 5 stars
10/29/2011
This is a winner every time. After the first time making a recipe the way it is written I on subsequent makings tweak it my way. I use whole wheat flour instead of all-purpose add the choco chips to the batter versus sprinkling on top and just dust with powdered sugar. If I am out of canned pumpkin the equivalent amount of mashed bananas sweet potatoes or squash work just as well. Delicious and always requested by family. Has become "the" bday cake of choice for my kids. Pros: Cons: Read More
Rating: 5 stars
10/29/2011
Great Addition to My Holiday Favorites This cake is a perfect "pumpkin" alternative for the chocolate lover. The cake turned out moist and flavorful both times that I made it and most of my friends requested the recipe. Read More
Rating: 4 stars
10/29/2011
Great bundt cake! I baked it at 345 in my oven that runs just about 5 degrees high I believe. I only baked it for exactly 50 minutes and it turned out perfect. Unbelievably moist and delicious. I may have added a few chocolate chips to it for that extra chocolately taste. You taste just the hint of pumpkin and it was just a satisfying choc/pumpkin craving satisfaction. Even without the frosting it was really good! My husband does not like pumpkin and he even liked this piece of cake! I would recommend this for a great easy dessert to make anytime especially in the fall! Read More