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Chocolate Pumpkin Bundt Cake with a Gooey Chocolate Glaze

October 24, 2011 by feastonthecheap 34 Comments

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Mariel here. For this month’s installment of Secret Recipe Club, I bounced on over to Liv Life, where I stumbled across this recipe for a decadent-looking Chocolate Pumpkin Bundt Cake. I’ve been intrigued by the Choco-Pumpkin pairing since I spotted these brownies over at Smitten Kitchen and since I recently added a Bundt pan to my culinary collection, it seemed like the  stars aligned with this assignment.

The results were delicious; I made a few very minor tweaks to the recipe including adding chocolate to the glaze, swapping out corn syrup for honey, and relying solely on all-purpose flour instead of mixing in wheat. I will say that the flavor is a bit unusual at first bite: I’m somewhat of a chocolate purist and prefer my cocoa unadulterated, so it took me a few nibbles to get used to the pervasive pumpkin flavor. In my opinion, this cake would probably score more points with die-hard pumpkin-philes than chocoholics given how strong the spice mix is, but that being said, the texture is moist and spongy and it hits your taste buds in all the right places. I’d be curious to know what you think of these odd bedfellows!

Print This Recipe Print This Recipe

Chocolate Pumpkin Bundt Cake with a Gooey Chocolate Glaze
Serves 10-12
Adapted from Eating Well Magazine, by way of Liv Life

Ingredients for the Cake:
1¾ cups all-purpose flour – stock
1 cup granulated sugar – stock
¾ cup unsweetened cocoa powder – stock
1½ teaspoons baking powder – stock
1½ teaspoons baking soda – stock
½ teaspoon cinnamon – stock
1/8 teaspoon allspice – stock
1/8 teaspoon nutmeg – stock
¼ teaspoon salt – stock
1 cup buttermilk (or you can sub in 1 cup of milk whisked with 1 tablespoon of white vinegar) – stock
15-oz can of unsweetened 100% pumpkin puree – $1.99
¾-cup light brown sugar, packed – stock
1 large egg, room temp – stock
1 egg white, room temp – stock
¼ cup canola oil – stock
¼ cup honey – stock
1 tablespoon pure vanilla extract – stock

Ingredients for the Glaze:
2/3-cup confectioner’s sugar – stock
1 tablespoon unsweetened cocoa powder – stock
1½ tablespoons milk – stock
Grand total assuming well-stocked kitchen: $1.99
Cost per serving: $0.16

Directions for the Cake:
1. Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray.

2. Whisk the flour, granulated sugar, cocoa, baking powder, baking soda, spices and salt in a medium bowl.

3. In the bowl of an electric mixer, beat the buttermilk, pumpkin puree and brown sugar until light and fluffy (about 1 minute).

4. Beat in the eggs one by one.

5. Reduce to low speed and stir in the oil, honey and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

6. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached- about 1 hour. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 1 hour.

7. Glaze: Beat the confectioner’s sugar, milk and cocoa with an electric mixer until completely smooth. Once the cake is cool, place it on a serving plate and drizzle the glaze over top. Slice and serve.



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Filed Under: Recipe Index, Recipes Under $5, Sweets & Treats Tagged With: Baking, cake, dessert, food, recipes, recipes under $5, secret recipe club, sweets

About feastonthecheap

A mother-daughter duo starring a professional caterer and a fledgling foodie.

Comments

  1. Blog is the New Black says

    October 24, 2011 at 7:10 am

    I, too, am a chocolate purist. It sounds like the chocolate is the main star in this recipe, though, and that pumpkin just adds a little flavor. It looks delicious!

    Reply
  2. Kita says

    October 24, 2011 at 9:45 am

    Oh wow. I hadn’t broken my ‘no pumpkin until November’ rule but this may be the straw that breaks that camels back. This cake looks and sounds ridiculously delicious. I love Liv Life. Its a great blog and you just did it a world of justice!

    Reply
  3. heidi says

    October 24, 2011 at 11:06 am

    Oh my, this looks mouthwatering! The cake looks so moist and gooey, love it!

    Reply
  4. Rhonda says

    October 24, 2011 at 11:08 am

    Pumpkin and chocolate sound intriguing together. Your cake looks moist and wonderful.

    Reply
  5. Lisa~~ says

    October 24, 2011 at 11:45 am

    Looks wonderful and pumpkin and chocolate together sound wonderful.

    If you haven’t already, I’d love for you to check out my SRC recipe this month: Thin Mint Irish Coffee.

    Lisa~~
    Cook Lisa Cook

    Reply
  6. Kim - Liv Life says

    October 24, 2011 at 1:15 pm

    So glad you liked this cake! Its been a hit in our household for years. Im going to follow your lead and sub the honey too. Nicely done!

    Reply
  7. Angie @ Bigbearswife says

    October 24, 2011 at 1:19 pm

    wow! look at how beautiful that is!

    Reply
  8. sara says

    October 24, 2011 at 1:26 pm

    Gorgeous cake!! This looks super delicious…love pumpkin and chocolate together! 🙂

    Reply
  9. Alli says

    October 24, 2011 at 2:34 pm

    Ok I am a pumpkin freak. I love it but, I am always skeptical of pairing it with chocolate. Cinnamon … yes, banana … yes but, chocolate. It just seems odd but, this cake looks so so so good. I want a big forkful right now because I know this cake would bust up my theory. YUM!

    Reply
  10. adventuresindinner says

    October 24, 2011 at 2:52 pm

    Oh! This looks so lovely and moist.

    Reply
  11. Eliot says

    October 24, 2011 at 3:52 pm

    I have seen so many pumpkin/choco combos lately. This cake looks wonderful and a great fall and holiday dessert. Great SRC post.

    Reply
  12. Krista {Budget Gourmet Mom} says

    October 24, 2011 at 6:11 pm

    You know, I think I may like the combination! I’ve been addicted to pumpkin lately but there are definitely time when pure chocolate is where it’s at! Beautiful cake.

    Reply
  13. Katrina says

    October 24, 2011 at 6:13 pm

    Ooh, that looks super good. You know, I’m on the hunt for just the right bundt cake,
    since National Bundt Cake Day is on my birthday, November 15!
    Have you seen Mary at Food Librarian’s posts–she does 30 bundt cakes for 30 days leading
    up to National Bundt Cake Day. Her theme is “I Like Big Bundts”. So fun. You keep up the bundt
    work, too, I see. She’ll do a big post with everyone who links one up after her final one Nov. 15. Be sure to submit yours. 😉
    http://foodlibrarian.blogspot.com/

    Reply
  14. Cookin' Canuck says

    October 24, 2011 at 6:15 pm

    My goodness, this look so rich and moist. What a perfect cake for the holidays.

    Reply
  15. sippitysup says

    October 24, 2011 at 6:21 pm

    Chocolate and pumpkin is an amazing combination. One of my favs– kinda like Mexican Hot Cocoa! GREG

    Reply
  16. Teri @ The Freshman Cook says

    October 24, 2011 at 6:35 pm

    I don’t think I have ever tried this combination, but I am intrigued! I love chocolate . I love pumpkin. I can’t wait to try this. Your cake turned out gorgeous! Great post!

    Stop by and see my Mint Brownie Bites!

    Reply
  17. veronica gantley says

    October 24, 2011 at 7:41 pm

    Your cake looks so decadent and gooey. I am not a chocolate purist. I will take it any way I can. Thanks for sharing.

    Reply
  18. Jeanette says

    October 24, 2011 at 10:17 pm

    What an interesting combination, chocolate and pumpkin – looks so moist and decadent!

    Reply
  19. Gloria says

    October 25, 2011 at 12:36 am

    Beautiful cake! I like the pumpkin chocolate combo. But I’ve only had it in pumpkin bread studded with chocolate chips. This cake looks like a perfect fall treat.

    Reply
  20. Mandy - The Complete Cook Book says

    October 25, 2011 at 5:43 am

    What a heavenly cake – so beautifully rich and full of flavour!
    Have a super day.
    🙂 Mandy

    Reply
  21. Lana @ Never Enough Thyme says

    October 25, 2011 at 8:41 am

    What an interesting combination of flavors here with the pumpkin, spices and chocolate. I’m quite sure I’ve never had those together, but I’m also quite anxious to give it a try! Wonderful choice for SRC.

    Reply
  22. Rachel @ Baked by Rachel says

    October 25, 2011 at 9:53 am

    Gorgeous pictures! I’m sure this tastes awesome. Chocolate and pumpkin? Yes please 🙂

    Reply
  23. Alison @ Ingredients, Inc. says

    October 25, 2011 at 5:32 pm

    omg heavenly

    Reply
  24. angela@spinachtiger says

    October 25, 2011 at 7:36 pm

    This might be the best pumpkin chocolate combo I’ve seen. Maybe it’s the gooey topping that grabbed me.

    Reply
  25. Juliane says

    October 25, 2011 at 9:01 pm

    Yummy! I’m craving this one now! ~Juliane of http://www.StyleNectar.com

    Reply
  26. patsyk says

    October 25, 2011 at 9:36 pm

    chocolate and pumpkin in a bundt cake? I’m soooo there! fantastic SRC post!

    Reply
  27. Melissa says

    October 26, 2011 at 11:13 am

    This looks delicious! I’ll have to add it to my list of pumpkin things to make!

    Reply
  28. Marly says

    October 26, 2011 at 12:32 pm

    Oh my word – stab me with a fork! I need this cake in my life!!

    Reply
  29. DessertForTwo says

    October 26, 2011 at 2:18 pm

    I love that this uses a whole can o’ pumpkin! YUM!

    Reply
  30. Megan says

    October 30, 2011 at 7:23 pm

    This is the perfect recipe for me–I LOVE pumpkin and I LOVE chocolate. And I love Fall! Thanks for sharing 🙂

    Reply
  31. Desi says

    November 1, 2011 at 10:33 am

    Oh man that is one gooey, chocolatey cake! My it looks so moist and decadent. And I do love that many ingredients are ones we have in stock 🙂 Great SRC pick!

    Reply

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