Glazed Chocolate-Pumpkin Bundt Cake

October/November 2006

Your rating: None Average: 3.9 (339 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


this treat looks so tasty that i would not wanna stop eatin fact i have made this cake n it was delicious.this cake was so good that i made am on my 200th cake.i am now hoping to make 1000000000 me n my fam can enjoy this tasty treat.


Very moist and very pretty. I had to use canned yams due to the Great Canned Pumpkin Shortage of '09, and I substituted 1 cup of cake flour and 3/4 cup whole wheat flour for the flours listed and used Dutch-processed cocoa, because that's what I had. I mixed about 1/4 cup of chocolate chips into the batter and glazed per recipe. I think next time I would omit the pumpkin pie spice.


OUTSTANDING! Made gluten-free by substituting gluten free flour blend for regular and whole wheat flour. Added 1/4 cup ground flaxseed to make up for loss of whole wheat. Added 1 tsp. Xanthan gum and used Swedish sugar beet syrup instead of corn syrup. Garnished with the glaze and toasted pecans and shaved dark chocolate from ginger/chocolate bar. Looked like a pro! Very moist. My non gluten-free office mates gobbled it all up.


Didn't have corn syrup so I used honey, and it still turned out really well. Made it for guests (the first time), and everyone loved it. As someone else said earlier, though, it baked in only 40 minutes. Turned out well, but if I'd been paying a little more attention I might have taken it out just a couple minutes earlier so it would be just a little moister - so keep an eye on it! Not sure how they came up with 1 to 1.25 hours.


These made great mini cupcakes for Thanksgiving this year! I glazed them and put a few mini chocolate chips on top. Cutting the portion size to cute little cupcakes not only made it easier to share them, but also let me sample a few other treats. On top of that, I trick myself into thinking I had eaten more than I really had!


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