Several people said to put this in a six-cup bundt. I had WAY too much batter for a pan that size.
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 had to make the cake twice. My cast iron bundt pan was too heavy to flip over quickly and the first cake split. I put that one in the freezer after My husband and I had a piece or two.
Second time it was perfect. It disappeared quickly at the party.. Anyone who loves chocolate will love this cake. I cut up the first cake,(that I put in the freezer), to bring to a Christmas dinner. The kids loved it and thought it was a big brownie. Froze well. It was still moist after being frozen without being soggy. I think the pumpkin gives it great texture that is yummy without the butter and too much sugar. This cake will be going to future pot luck dinners and get togethers..
I never cook with nor eat corn syrup or canola oil so I made some adjustments. I substituted butter for the canola oil and omitted the corn syrup. I used 1/2 cup sugar, 1/2 cup xylitol, and 2 tbsp. stevia as the sweetener. Now that is about as healthy as it can get. I can't believe corn syrup and canola oil is considered "eating well". Time to step into the 21st century.
We didn't add the glaze and the cake still turned out (looking) beautiful, but that is where it ended. This was sadly disappointing. Yes, it's moist. It lacks that deep, decadent chocolate flavor. We really enjoy the flavors of a chocolate roasted beet cake, and there are even some black bean cakes that are incredibly chocolatey. We were sadly disappointed.