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Glazed Chocolate-Pumpkin Bundt Cake

October/November 2006

Your rating: None Average: 3.9 (303 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 Recipe

67 Reviews for Glazed Chocolate-Pumpkin Bundt Cake

03/04/2010

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.

Comments
02/25/2010
Anonymous

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.

Comments
01/16/2010

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.

Comments
12/12/2009
Anonymous

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!

Comments
12/08/2009
Anonymous

This cake was wonderful! My family isn't one for Pumpkin tastes, so I used 3/4 of what the two pumpkin ingredients called for.

I baked mine for 1 hour... also, I added about a half cup of chocolate chips to the batter... next time I will add more!

I didn't have mini choco chips so the top just had the glaze and that's it.

It was very moist, and we sent some home with Grandma after Turkey dinner and she had to call me to tell me how good it was!

I will make again for Christmas!!

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