Glazed Chocolate-Pumpkin Bundt Cake

October/November 2006

Your rating: None Average: 3.9 (338 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

68 Reviews for Glazed Chocolate-Pumpkin Bundt Cake


This cake is amazing. I used butternut squash because it's what I already had cooked. The cake was super moist and ages REALLY well. It got better and better every day until it was gone. I skipped the chocolate chips and glaze, but topped it with some warm caramel sauce and whipped cream...It was even sweet enough for ME that way. ;-)

Very moist, uses a lot of squash, healthy.
Crowd pleaser

I made this cake for a dinner party, and it was a big hit! I was stunned at how moist the cake was. A few alterations that I made: I used black strap molasses instead of corn syrup and I used fresh Sugar-Pumpkin Puree instead of canned pumpkin. Next time, I'd like to try using less least less white sugar.

super moist, chocolatey

I was excited to make this cake after reading the reviews but was very disappointed as the cake is extremely moist but lacks flavor.

a nice and relatively quick cake

I made this for dessert tonight to celebrate our first really cool day of the fall. I don't use corn syrup, so I substituted 3 Tbs. of honey for the 1/4 cup of corn syrup (I decreased the honey a bit because I find it sweeter than the corn syrup). Otherwise I followed the recipe and instructions precisely. The cake was DELICIOUS, great texture, and I will definitely make this again. EXCEPT that it was WAY TOO sweet for our family, next time I will decrease the white sugar by 1/4 cup and use only 3/4 cup of the white sugar. Can't wait to try this again in the next few weeks :)

comes together very easily, delicious, very fall like, very moist
Sugar content

I really wish you all would include the sugar content per serving in your recipes. We can't share your recipes unless we know its low fat/ low sugar and we are a large nutrition practice in Maryland.


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