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Chocolate Pumpkin Bundt Cake with a Gooey Chocolate Glaze

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!

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.