Glazed Chocolate-Pumpkin Bundt Cake

  • Active Time 30m
  • Total Time 3h 30m

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

ingredients

  • 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
  • One 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.

directions

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

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

Blend the buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in the whole egg and egg white. Stir in the 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 the cake: Combine the confectioners' sugar and 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 the chocolate chips (or chopped nuts) while the glaze is still moist.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9001

nutrition information per serving

234 calories; 5g total fat; 1g total saturated fat; 13mg cholesterol; 238mg sodium; 46g carbohydrates; 3g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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