Pumpkin Bundt Cake With Chocolate Glaze

Moist & delicious... this bundt cake is a welcome fall dessert.

Photo by Tracey H.

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups all-purpose flour

  • 1

    tablespoon baking powder

  • 2

    teaspoons baking soda

  • 2

    teaspoons ground cinnamon

  • 2

    teaspoons pumpkin pie spice

  • 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

  • 1/2

    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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