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!
Glazed Chocolate-Pumpkin Bundt Cake
From EatingWell: October/November 2006
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.
72 Reviews for Glazed Chocolate-Pumpkin Bundt Cake
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.
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 firstname.lastname@example.org with any answers or suggestions.
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.
I wanted a chocolate and pumpkin bundt and this did the trick. The other flavor I love with these two is caramel. So the glaze I made was caramel, dark rich caramel. Added just a bit of fresh whipped cream when served and a big hit!!