Choctaw Pumpkin Cake

READY IN: 1hr 10mins
Recipe by venus2

A Native American recipe, this unusual combination of pumpkin & chocolate makes a delicious cake. I never frost it because it doesn't last long enough!

Top Review by Jo Ann L

I'm posting this as an fyi, rather than as a review, because I made a major change in the recipe. When I read this recipe, I thought it sounded good, but surely the 1 1/2 cups of oil must be a typo. Since it already has one review that doesn't mention changing any ingredients, I guess not. But it's way too much oil for me, especially given the amount of pumpkin and the 4 eggs. When I made it, I used only 3/4 c. of oil, and it was still very moist and good. I may even go to 1/2 cup next time. Also, I don't have a bundt pan, so I used a 9x13 pan and baked it for 30-35 min. Due to careless reading of the ingredient list, I put in 2 Tbsp. of cocoa instead of 1. It was still very good, but the pumpkin was totally overpowered, so next time I'll be more careful--and I don't recommend that particular change.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. In a large mixing bowl, combine flour, sugar, soda, cinnamon and cocoa.
  3. Add pumpkin, oil, eggs, vanilla and blend well.
  4. Pour into greased and floured bundt pan or ring mold and bake 40-50 minutes.
  5. Frost with creamy chocolate frosting if you like.

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