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    You are in: Home / Recipes / Pumpkin Bundt Cake With Chocolate Glaze Recipe
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    Pumpkin Bundt Cake With Chocolate Glaze

    Pumpkin Bundt Cake With Chocolate Glaze. Photo by Brenda.

    1/5 Photos of Pumpkin Bundt Cake With Chocolate Glaze

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    30 mins

    1 hr 15 mins

    Mikekey's Note:

    This is a recipe I used to make before being diagnosed diabetic. I don't think it can be re-vamped with Splenda and still be as good, so I'll make it for really special times, when I have been really good at watching the carbs! UPDATE: I changed the amounts of spices in this. I usually add more than called for and two reviewers thought it needed more. If it sounds TOO spicy for you, cut the amounts in half.

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    Units: US | Metric



    1. 1
      Preheat oven to 350°F.
    2. 2
      Coat a 10-12 cup bundt pan (or a 10" tube pan) with non-stick cooking spray.
    3. 3
      Sift flour, baking powder, soda, salt and spices together; set aside.
    4. 4
      In a large mixing bowl, beat eggs until foamy. Add sugars and beat until thick. Stir in pumpkin and oil, beating until smooth.
    5. 5
      Blend dry ingredients into pumpkin mixture, mixing thoroughly.
    6. 6
      Pour batter into pan and bake 1 hour, or until wooden pick inserted into center comes out clean.
    7. 7
      Cool 10 minutes before removing from pan. Cool completely on wire rack. Drizzle the glaze over cooled cake.
    8. 8
      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.

    Ratings & Reviews:

    • on November 07, 2012


      Yum! Almost more like a spice cake than really pumpkin tasting, which suited us all just fine. My toddler went back for seconds, and he's not a big fan of cake.

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    • on August 13, 2011


      Excellent! This pumpkin cake is so moist and spiced just right. I baked it in a 350 degree oven in a 13 x 9 pan for about 40 minutes and it turned out fantastic. I put semi-sweet mini morsels in the batter and topped the cake with cream cheese frosting. This will definitely become a staple Fall-time treat in my house! Thank you for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2010


      Very good taste. I liked the lighter spice taste. I halved the recipe and baked for 35 minutes. Came out great. Thnx for sharing your recipe, mikekey. Made for Comfort Cafe Snow Queen Chalet Jan 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Pumpkin Bundt Cake With Chocolate Glaze

    Serving Size: 1 (159 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 515.8
    Calories from Fat 197
    Total Fat 21.9 g
    Saturated Fat 3.0 g
    Cholesterol 64.9 mg
    Sodium 547.7 mg
    Total Carbohydrate 76.0 g
    Dietary Fiber 1.4 g
    Sugars 48.6 g
    Protein 5.9 g

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