Pumpkin Bundt Cake With Chocolate Glaze
"This is a recipe I used to make before being diagnosed diabetic. I don't think it can be re-vamped with Splenda and still be as good, so I'll make it for really special times, when I have been really good at watching the carbs! UPDATE: I changed the amounts of spices in this. I usually add more than called for and two reviewers thought it needed more. If it sounds TOO spicy for you, cut the amounts in half."
photo by Ashley Cuoco
- Ready In:
- 1hr 45mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves (or allspice)
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 4 eggs
- 1 cup granulated sugar
- 1 cup light brown sugar (firmly packed)
- 1 (15 1/2 ounce) can pumpkin (not pumpkin pie mix)
- 1 cup canola oil
-
GLAZE
- 1 tablespoon butter
- 1 ounce semisweet baking chocolate
- 1 dash salt
- 1⁄2 teaspoon vanilla extract
- 1 1⁄4 cups powdered sugar
- 2 tablespoons milk
directions
- Preheat oven to 350°F.
- Coat a 10-12 cup bundt pan (or a 10" tube pan) with non-stick cooking spray.
- Sift flour, baking powder, soda, salt and spices together; set aside.
- In a large mixing bowl, beat eggs until foamy. Add sugars and beat until thick. Stir in pumpkin and oil, beating until smooth.
- Blend dry ingredients into pumpkin mixture, mixing thoroughly.
- Pour batter into pan and bake 1 hour, or until wooden pick inserted into center comes out clean.
- Cool 10 minutes before removing from pan. Cool completely on wire rack. Drizzle the glaze over cooled cake.
- For the glaze, melt butter and chocolate in a small saucepan over LOW heat; stir in salt and vanilla. Add powdered sugar with enough milk to make glaze a consistency to drizzle over cake.
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Reviews
-
Yum! Almost more like a spice cake than really pumpkin tasting, which suited us all just fine. My toddler went back for seconds, and he's not a big fan of cake. -
Excellent! This pumpkin cake is so moist and spiced just right. I baked it in a 350 degree oven in a 13 x 9 pan for about 40 minutes and it turned out fantastic. I put semi-sweet mini morsels in the batter and topped the cake with cream cheese frosting. This will definitely become a staple Fall-time treat in my house! Thank you for sharing! -
Very good taste. I liked the lighter spice taste. I halved the recipe and baked for 35 minutes. Came out great. Thnx for sharing your recipe, mikekey. Made for Comfort Cafe Snow Queen Chalet Jan 2010. -
Just made this for tea with a friend. Fantastically mild spices for a tea party--but next time, I would probably double the spices, too, just for a little extra kick. Wonderful either way. I also used a mixture of cocoa powder & powdered sugar, which made the glaze less sweet, but we thought it worked really well with the cake. Thanks, Mikekey! -
What a fabulous addition to our Thanksgiving dessert table this year! It was the first time I tried this recipe, and everyone really loved the cake. Moist and flavorful, and it did not last more than one extra day. Almost everyone took a slice home afterwards!
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RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
