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Glazed Chocolate-Pumpkin Bundt Cake

Source: © EatingWell Magazine
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Rating: 4   Reviews: 6 See Reviews
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Active Time:  30 Minutes
Total Time:  3 Hours 30 Minutes
  16 servings
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.

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
For Cake:
1 cup  all-purpose flour
3/4 cup  whole-wheat pastry flour
1 cup  granulated sugar
3/4 cup  unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons  baking powder
1 1/2 teaspoons  baking soda
1 teaspoon  pumpkin pie spice
1/4 teaspoon  salt
1 cup  nonfat buttermilk
1 15-ounce can  unsweetened pumpkin puree
3/4 cup  dark brown sugar packed
1   large egg at room temperature
1   large egg white at room temperature
1/4 cup  canola oil
1/4 cup  light corn syrup
1 tablespoon  vanilla extract
For Glaze & Garnish:
1/2 cup  packed confectioners' sugar
1 tablespoon  nonfat buttermilk
2 tablespoons  mini chocolate chips or toasted chopped nuts (see Tip)

Tip: 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.
Glazed Chocolate-Pumpkin Bundt Cake Recipe at
To prepare cake: Preheat oven to 350°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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pumpkin Cakes & Breads
 Thanksgiving Cakes
 Beautiful Bundt Cakes
Nutrition Facts per Serving
Yield:   16 servings
Calories: 234
Fat. Total: 5g
Protein: 4g
Carbohydrates, Total: 46g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 13mg
Sodium: 238mg
% Cal. from Fat: 19%
Spotlight Recipe Review See all 6 reviews »

Rating: 4
by: Brenda, PA Reviewed: 11/16/2009
Glazed Chocolate-pumpkin Bundt Cake
My family loved this recipe, it was not rich chocolate tasting and you could not taste the pumpkin. Very, Very moist. I used the mini choc. chips on the top instead of nuts. The chips added a bit of sweetness to the taste. The icing helped too.
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