Advertisement

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

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

Comments
09/22/2009
Anonymous

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

Comments
09/22/2009
Anonymous

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

Comments
09/22/2009
Anonymous

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

Comments
09/22/2009
Anonymous

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

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner