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Glazed Chocolate-Pumpkin Bundt Cake

October/November 2006

Your rating: None Average: 3.9 (323 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

68 Reviews for Glazed Chocolate-Pumpkin Bundt Cake

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
Comments
09/04/2012
Anonymous
Moist, Hassle-Free and Delicious!!!!!

LOVED this recipe! I made it for a tailgate, and everyone asked for the recipe. Also, I died the glaze yellow since the team colors are black (chocolate) and gold! The cake itself was very delicious and moist, and held up better than I thought it would. It came right out of the pan. I will definatley make this again!

Comments
11/24/2011
Anonymous

This is a delicious cake. My 4 year old son loves it. We've made it as a bundt cake and as mini muffins and its turned out great.

Comments
11/16/2011
Anonymous
so far from comments looks great but questions?

glad to see honey, sugar beet and agave can replace the corn syrup - what about canola oil? can replace with butter or sunflower oil without issue? cake looks and sounds amazing - i can't wait to make it. please reply to pdxlife@yahoo.com with any answers or suggestions.

Comments
11/04/2011
Fudgy and Moist

This is a the perfect moist and fudgy cake. You don't need any frosting - the glaze is just the right touch. It's got an intense flavor spicy chocolate flavor, reminding me of a deconstructed Italian chocolate cookie we eat @ Christmas time. I used my own frozen pumpkin puree, but thought the idea that you use a whole can of pumpkin is a good idea.....no leftover/waste there. I also did not sprinkle with mini morsels or nuts. As you can see, my hubby enjoyed it last night as a nightime snack.....rendering a gap in my photo ;) This will be a chocolate staple recipe in my home. We will probably freeze half since there is a lot.

Quick/easy prep, doesn't need icing, utilizes a whole can of pumpkin-no waste
Great cake eh Mikey?
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