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Glazed Chocolate-Pumpkin Bundt Cake

October/November 2006

Your rating: None Average: 3.9 (332 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

11/01/2011
Anonymous
One of my favorite combos of flavors! Chocolate & Pumpkin, just needed to add caramel for perfectio

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!!

Easy to make and make substitutions for different flavors
Comments
10/26/2011
Great 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!

Comments
12/07/2010
Great Addition to My Holiday Favorites

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.

Comments
11/27/2010

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.

Comments
11/19/2010
Anonymous

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. =)

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