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!!
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.
68 Reviews for Glazed Chocolate-Pumpkin Bundt Cake
I baked it at 345 in my oven that runs just about 5 degrees high I believe. I only baked it for exactly 50 minutes and it turned out perfect. Unbelievably moist and delicious. I may have added a few chocolate chips to it for that extra chocolately taste. You taste just the hint of pumpkin and it was just a satisfying choc/pumpkin craving satisfaction. Even without the frosting it was really good! My husband does not like pumpkin and he even liked this piece of cake! I would recommend this for a great easy dessert to make anytime, especially in the fall!
This cake is a perfect "pumpkin" alternative for the chocolate lover. The cake turned out moist and flavorful both times that I made it, and most of my friends requested the recipe.
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, and just dust with powdered sugar. If I am out of canned pumpkin, the equivalent amount of mashed bananas, sweet potatoes or squash work just as well. Delicious and always requested by family. Has become "the" bday cake of choice for my kids.
Yummy, i used blue agave nectar instead of corn syrup, baked it for 50 minutes and it's perfect! Not to spicy, not to chocolaty, not too pumpkiny. =)