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Glazed Chocolate-Pumpkin Bundt Cake

October/November 2006

Your rating: None Average: 3.9 (364 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

72 Reviews for Glazed Chocolate-Pumpkin Bundt Cake

11/01/2012
Anonymous
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 sugar...at least less white sugar.

super moist, chocolatey
Comments
10/18/2012
Anonymous
Disappointed

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

Comments
10/11/2012
Anonymous
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
Comments
09/18/2012
Anonymous
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.

Comments
09/17/2012
Anonymous
Good cake

I wanted to make a "healthy/healthier" option for my birthday and so I made this. It is actually good. I used brown rice syrup instead of corn syrup because I'm not a fan of using corn syrup. Serve with vanilla ice cream. Hubby is not a big sweet fan but he liked it. I might try date sugar with it next time since it has less calories than reg. sugar and up the anny in spice / cocoa. Who knows.. I like to tweak things to make them healthier and tastier.

Easy to make, healthier, Moist
My Birthday Cake
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