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.

"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


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


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


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