You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. Pumpkin helps keep this cake tender and moist while, delicate spices add the classic Thanksgiving flavors.

Victoria Abbott Riccardi
Source: EatingWell Magazine, October/November 2006


Recipe Summary

3 hrs 30 mins
Nutrition Profile:


Glaze & Garnish


Instructions Checklist
  • To prepare cake: Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray.

  • Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

  • Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

  • Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

  • To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.


Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving.

Equipment: 12-cup Bundt pan

Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

236 calories; protein 3.8g; carbohydrates 46.8g; dietary fiber 3.4g; sugars 33.2g; fat 5.1g; saturated fat 0.9g; cholesterol 11.9mg; vitamin a iu 3284.9IU; vitamin c 0.3mg; folate 3.2mcg; calcium 35.6mg; iron 1.3mg; magnesium 25.1mg; potassium 101.9mg; sodium 237.2mg; thiamin 0.1mg; added sugar 28g.

Reviews (9)

Read More Reviews
71 Ratings
  • 5 star values: 13
  • 4 star values: 49
  • 3 star values: 1
  • 2 star values: 7
  • 1 star values: 1
Rating: 4 stars
Made this cake for Christmas dinner. It was moist and delicious not to mention simple to throw together. Thanks to Eating Well for providing dessert options that are both healthy and yummy. Anonymous Fuquay Varina NC Read More
Rating: 4 stars
Omigod! This was so moist and delicious! I'm diabetic and never bake cakes because they are either diet appropriate but bad or really tasty but diet inappropriate. I had just made pumpkin puree and was intrigued by the reviews. I used regular whole wheat flour (all I had) 1 cup Splenda instead of granulated sugar (3 carb exchanges is too much for me) and 2 whole eggs. The extra egg yolk meant I could reduce the canola oil and corn syrup to 3 tablespoons each. I completely skipped the glaze and garnish but didn't miss it. Even my husband thought it was the bomb! Xina Montreal QC Read More
Rating: 4 stars
Fantastic! Everyone loved it even the kids! I added chocolate chips to the batter to make it a dark chocolate pumpkin cake. Catherine Mobile AL Read More
Rating: 5 stars
Unbelievable! This cake is amazing. I used butternut squash because it's what I already had cooked. The cake was super moist and ages REALLY well. It got better and better every day until it was gone. I skipped the chocolate chips and glaze but topped it with some warm caramel sauce and whipped cream...It was even sweet enough for ME that way.;-) Pros: Very moist uses a lot of squash healthy. Cons: Nothing is ever sweet enough for me. Read More
Rating: 4 stars
I did not think i would ever like a "chocolate pumpkin" cake! but i LOVED this and so did all my friends and family! Is easy to make... well worth it!! Read More
Rating: 2 stars
Corn Syrup is not healthy I never cook with nor eat corn syrup or canola oil so I made some adjustments. I substituted butter for the canola oil and omitted the corn syrup. I used 1/2 cup sugar 1/2 cup xylitol and 2 tbsp. stevia as the sweetener. Now that is about as healthy as it can get. I can't believe corn syrup and canola oil is considered eating well. Time to step into the 21st century. Pros: Moist and delicious Cons: Corn syrup and canola oil as ingredients Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
This was our favorite Thanksgiving dish! Easy to make moist and yummy I added chocolate chips to the cake batter itself. Anonymous Three Rivers CA Read More
Rating: 5 stars
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 and just dust with powdered sugar. If I am out of canned pumpkin the equivalent amount of mashed bananas sweet potatoes or squash work just as well. Delicious and always requested by family. Has become "the" bday cake of choice for my kids. Pros: Cons: Read More