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Glazed Chocolate-Pumpkin Bundt Cake

October/November 2006

Your rating: None Average: 3.9 (314 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

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!!

Comments
12/02/2009
Anonymous

This recipe rocked - took it to work for a co-worker's birthday and no one believed me it was "healthy". I used ginger and cinnamon instead of pumpkin pie spice.

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11/25/2009
Anonymous

hi every sisters out there well im from fiji and wel most of the ingredients we dont have but i know ill have something similar for christmas this year

Comments
11/25/2009
Anonymous

This is really good! I used honey in stead of corn syrup and ommitted the spices. Next time I will make my own pumpkin puree. I gave it to my grandchildren and they loved it!

Comments
11/19/2009
Anonymous

I am making it for the second time this week! I'm making it into muffins this time so I can give them to the teachers... YUM

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