It's a Thanksgiving favourite!
Glazed Chocolate-Pumpkin Bundt Cake
From EatingWell: October/November 2006
You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.
68 Reviews for Glazed Chocolate-Pumpkin Bundt Cake
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
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
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
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