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Glazed Chocolate-Pumpkin Bundt Cake

October/November 2006

Your rating: None Average: 3.9 (319 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

11/02/2009
Anonymous

I've made this recipe into cupcakes mant times. Everybody who has tried them love them. It also might be the chocolate ganosh I put on top too.
Eli, Toronto, ON

Comments
10/29/2009
Anonymous

I made this cake last year and gave it away for Christmas presents and EVERYONE loved it. It truly is incredibly moist and rich and absolutely delicious. It freezes well, though, for some reason, mine disappeared from the freezer in no time. I can't stop eating it!!!! I added chocolate chips to the batter... hey, if you're giving it away as a gift, why hold back on the happy little surpirses inside?

Comments
10/28/2009

One of the moistest cakes I have ever made. It is so delicious on its own it doesn't even need a glaze. My substitutions: 2/3 cup of brown sugar (instead of granulated sugar), freshly made pumpkin puree, olive oil (instead of canola oil), 1/3 cup of brown sugar and agave nectar (instead of corn syrup). I found the spices overpower the entire cake so next time I will only use 1/2 a teaspoon.

Comments
10/15/2009
Anonymous

Everyone in my Bible study loved it. I replaced the corn syrup with honey, and it was delicious.

Glenda, Apex, NC

Comments
10/09/2009
Anonymous

What a great bundt cake!! Flavorful and moist with just a hint of the pumkin (I would have liked more pumpkin flavor but that still doesn't take away from the 5 stars, it's that good). We tasted more of the pumpkin spice than actual pumpkin, which could be because I added 1 1/2 tsp (we like it spicy). I made this for a friend's birthday cake since she is a huge pumpkin fan. Didn't have the whole wheat pastry flour so I used all purpose instead. I also used 1 tsp vanilla powder, 1 tsp vanilla bean paste, and 1 tsp of vanilla extract instead of 1 T vanilla extract because I was short on the extract. Mine did take the entire 1:15 to bake, but I have a gas oven that isn't consistent. Cake turned out of the pan easily. Glaze with the mini chocolate chips was also beautiful. This is definitely a keeper! Thanks for sharing this recipe!

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