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Glazed Chocolate-Pumpkin Bundt Cake

October/November 2006

Your rating: None Average: 3.9 (303 votes)

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.



READER'S COMMENT:
"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...
Glazed Chocolate-Pumpkin Bundt Cake Recipe

67 Reviews for Glazed Chocolate-Pumpkin Bundt Cake

09/22/2009
Anonymous

Mine was done in 40 minutes--watch closely!

Paula, Los Angeles, CA

Comments
09/22/2009
Anonymous

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

Comments
09/22/2009
Anonymous

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

Comments
09/22/2009
Anonymous

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

Comments
09/22/2009
Anonymous

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

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