Pumpkin Bundt Cake with Chocolate Glaze
Submitted by noreen
Pumpkin Bundt cake with warm pumpkin pie spice and a glossy dark chocolate glaze drizzled over the top. Moist, autumnal, and perfect for a fall dessert table.
YIELD
16 servingsPREP
15 minCOOK
60 minREADY
3 hrsPumpkin cake and chocolate sound unconventional until you taste them together. The pumpkin’s natural sweetness and warm spice (cinnamon, ginger, nutmeg, clove from the pumpkin pie spice) play beautifully against the bittersweet snap of the dark chocolate glaze.
Canned pumpkin puree is the right call here, not pumpkin pie filling. Pure puree gives you control over sweetness and spice, where pie filling already has its own sugar and spice blend that throws off the cake’s balance.
The sugar split (half granulated, half brown) is the recipe’s small but important detail. Brown sugar adds molasses depth that white sugar lacks, while granulated keeps the crumb light. Together they produce that perfect autumn-bakery character.
Pro Tips
- Grease and flour the Bundt pan thoroughly, this cake is dense and sticky and will weld to the pan otherwise
- Cool 10 minutes in the pan, then turn out, longer and it sticks, shorter and it falls apart
- Make sure the cake is completely cool before glazing, warm cake will absorb the glaze instead of holding it on top
- Drizzle the glaze in thin streams using a fork or small whisk for the prettiest pattern
- This cake freezes beautifully for up to 3 months wrapped in plastic and foil
Variations
- Stir a half cup of chopped pecans or walnuts into the batter for crunchy texture
- Add a half cup of chocolate chips for hidden chocolate pockets throughout
- Substitute mashed sweet potato for pumpkin for a similar but distinctly different result
Ingredients
Directions
Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside.
Beat the eggs until flothy; add the sugars.
Beat until very thick.
Stir in the pumpkin and oil, until smooth.
Blend flour mixture thoroughly into the creamed mixture.
Pour into a greased and floured 10 inch tube pan.
Bake in preheated 350℉ (180℃) F oven for about one hour or until cake tester inserted near the center comes out clean.
Cool for 10 minutes before removing from the pan.
Cool completely on a wire rack.
Drizzle the glaze over the cake.
THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a small saucepan over low heat; stir in salt and vanilla.
Add the confectioners’ sugar with enough milk to make the glaze thin enough to drizzle over the cake.
Note: This cake will keep well for several months in the freezer.
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