Glazed Chocolate-Pumpkin Bundt Cake

From EatingWell: October/November 2006 — Subscribe Now!

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:

"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 "

Glazed Chocolate-Pumpkin Bundt Cake Recipe

Comments

Comment	Posted
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	2 days 21 hours ago
Sounds wonderful but how do any of you manage to incorporate 234 calories just for dessert into a diabetic diet? I don't know how to do this. Vickierose	4 days 17 hours ago
Great chocolate cake! I wanted a moist, very low fat, chocolate cake recipe, so I omitted the pumpkin pie spice but otherwise followed the recipe. It's a wonderful, moist, not too sweet chocolate cake, and one I will make again and again. I did not glaze it, and mixed the chocolate chips into the batter before baking. Most reviewers said the chocolate overwhelmed the pumpkin, and I would agree - we couldn't even taste the pumpkin. But that's what we wanted.	6 days 16 hours ago
It was moist and had a nice texture. I am a dark chocolate lover, but this cake had too much cocoa - it gave it a slightly bitter taste.... I plan to either use less cocoa or find another recipe.	2 weeks 2 days ago
I baked this ckae yesterday with no substitutions. Moist and delicious...but the chocolate overpowered the pumpkin.	2 weeks 2 days ago
What a great recipe! Very moist texture and tasty. I omited the corn syrup and the flavour was still great. Not too sweet which was nice for a bundt cake. Will definitely make this recipe again and would absolutely recommend it to someone who has not tried it yet. Very simple recipe to follow. Not too pumpkin-ey. Jenn, Toronto, Ontario	2 weeks 2 days ago
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	2 weeks 6 days ago
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?	3 weeks 2 days ago
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. ivbicani	3 weeks 4 days ago
Everyone in my Bible study loved it. I replaced the corn syrup with honey, and it was delicious. Glenda, Apex, NC	5 weeks 2 days ago