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Pumpkin Bundt Cake with Chocolate Glaze

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Pumpkin Bundt Cake with Chocolate Glaze

Pumpkin Bundt Cake with Chocolate Glaze recipe

 

Yield

16 servings

Prep

15 min

Cook

60 min

Ready

3 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 cups all-purpose flour
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1 tablespoon baking powder
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2 teaspoons baking soda
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2 teaspoons pumpkin pie spice
1 teaspoon salt
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4 large eggs
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1 cup sugar
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1 cup brown sugar
light, packed
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16 ounces canned pumpkin purée
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1 cup vegetable oil
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Glaze
1 tablespoon butter
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1 ounce unsweetened chocolate
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1 dash salt
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½ teaspoon vanilla extract
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1 ¼ cups powdered sugar
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2 tablespoons milk
or as needed
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml all-purpose flour
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15 ml baking powder
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1E+1 ml baking soda
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1E+1 ml pumpkin pie spice
5 ml salt
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4 large eggs
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237 ml sugar
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237 ml brown sugar
light, packed
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462.4 ml/g canned pumpkin purée
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237 ml vegetable oil
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Glaze
15 ml butter
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28.9 ml/g unsweetened chocolate
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1 dash salt
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2.5 ml vanilla extract
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296 ml powdered sugar
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3E+1 ml milk
or as needed
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 132745% from fat
 % Daily Value *
Total Fat 66g 101%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 220mg 73%
Sodium 967mg 40%
Total Carbohydrate 57g 57%
Dietary Fiber 7g 27%
Sugars g
Protein 36g
Vitamin A 380% Vitamin C 9%
Calcium 16% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
 
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