Glazed Chocolate-Pumpkin Bundt Cake

69 Reviews
From: EatingWell Magazine October/November 2006

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.

Ingredients 1 serving

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  • Cake
  • 1 cup all-purpose, flour
  • 3/4 cup whole-wheat pastry flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder, (not Dutch-process)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup nonfat buttermilk
  • 1 15-ounce can unsweetened pumpkin puree
  • 3/4 cup dark brown sugar, packed
  • 1 large egg, at room temperature
  • 1 large egg white, at room temperature
  • 1/4 cup canola oil
  • 1/4 cup light corn syrup
  • 1 tablespoon vanilla extract
  • Glaze & Garnish
  • 1/2 cup packed confectioners' sugar
  • 1 tablespoon nonfat buttermilk
  • 2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)

Preparation

  • Active

  • Ready In

  1. To prepare cake: Preheat oven to 350 °F. Coat a 12-cup Bundt pan with cooking spray.
  2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
  3. 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.
  4. 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.
  5. 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.
  • 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 information

  • Serving size: 1 slice
  • Per serving: 236 calories; 5 g fat(1 g sat); 3 g fiber; 47 g carbohydrates; 4 g protein; 3 mcg folate; 12 mg cholesterol; 33 g sugars; 28 g added sugars; 3285 IU vitamin A; 0 mg vitamin C; 36 mg calcium; 1 mg iron; 237 mg sodium; 102 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 1 fat

Reviews 69

September 21, 2016
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By: Amber Rayo
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!
January 12, 2016
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By: EatingWell User
23 grams of sugar per slice. Is that healthy?
November 21, 2015
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By: EatingWell User
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
November 20, 2015
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By: EatingWell User
Healthy? How in the heck can they say this is a healthy recipe?
October 18, 2014
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By: EatingWell User
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.
January 07, 2014
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By: EatingWell User
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.
December 28, 2013
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By: EatingWell User
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
October 28, 2013
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By: EatingWell User
Very Good Won't be disappointed - easy and very good flavor !
October 19, 2013
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By: EatingWell User
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