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.

"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


Tasty and very moist cake. I used honey instead of the corn syrup and threw in some chocolate chips to the batter, but otherwise followed the recipe. Will make again... soon!


I haven't made this yet but I'm surprised that Eating Well included corn syrup! Not eating well in my book.

Comments (1)


Anonymous wrote 2 years 22 weeks ago

try checking the fructose

try checking the fructose content of Agave, it is almost double the percentage of fructose as High Fructose corn syrup. Learn the facts and let go of the hype. Corn syrup isn't the real nutrition problem of Americans, super-sizing and gulping bucket-sized soft drinks is! Everything in moderation and there are good fats and a little sugar never hurt anyone! I am a registered dietitian, I HAVE read the research!


Made this for my co-workers last week and everyone loved it! I chopped up regular-sized chocolate chips for the topping which made it look very professional (like I bought it at a fancy cake store). I set my oven timer for 50min as my oven seems to bake things more quickly, and I'm glad I did! It was perfectly moist! Next time (tonight, actually, making it for a friend's birthday party) I think I'll add a few chocolate chips to the batter.


I did not think i would ever like a "chocolate pumpkin" cake! but i LOVED this and so did all my friends and family! Is easy to make... well worth it!!


This has to be the best chocolate cake I have ever had - in fact one of the best cakes I have ever tried. I made some very minor variations according to what I had in the fridge/pantry, but the result was a dark, moist, delicious cake which no one would have guessed had pumpkin as an ingredient! I used regular milk, made my own pumpkin puree (only had 9 0z) which I mashed with 1 tbsp margarine, used 2 whole regular eggs, and omitted corn syrup because I had none. I just had to add a dash more milk and a spoon of yoghurt for a bit more moisture because I had less pumpkin. Baked in a kugelhoff pan at 180'c for about 50 mins. Iced as recommended. Even my daughter who only ever eats the icing on a cake had 2 whole slices! Its nice to know its possible to have both healthy and delicious (-: Mardi, Australia


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