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    You are in: Home / Recipes / Pumpkin Cheesecake Topped Chocolate Bundt Cake W. Dulce De Leche Recipe
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    Pumpkin Cheesecake Topped Chocolate Bundt Cake W. Dulce De Leche

    Pumpkin Cheesecake Topped Chocolate Bundt Cake W. Dulce De Leche. Photo by Claire #3

    1/1 Photo of Pumpkin Cheesecake Topped Chocolate Bundt Cake W. Dulce De Leche

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Claire #3's Note:

    This is a recipe I made up, so try at your own risk ;). Just kidding. It actually works. I've tested it twice and so have a few friends. This cake gets moister the longer it sits, so it's a good make ahead if you like really moist cakes.

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    Serves: 12



    Units: US | Metric

    Pumpkin Cheesecake Topping

    Chocolate Cake


    1. 1
      Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.
    2. 2
      In a small mixing bowl, beat softened cream cheese and both sugars until smooth. Thoroughly stir (do not beat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice combo. Pour into bundt pan and bake for 15 minutes.
    3. 3
      While pumpkin mixture bakes, combine cocoa and chocolate in a small saucepan; pour hot coffee over chocolate and whisk until smooth – if coffee is not hot enough to melt chocolate, turn heat to medium and heat just enough so that chocolate melts; Remove from heat (if using) and whisk in sour cream.
    4. 4
      In a second bowl, whisk together flour, salt, and baking soda. Using electric mixer, beat butter, brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and continue beating for another minute.
    5. 5
      By hand, stir 1/3 of the flour mixture into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture. Stir in chocolate mini chips.
    6. 6
      Remove bundt cake pan from oven and quickly pour chocolate mixture over pumpkin. Return to oven and bake for 42 minutes or until wooden skewer inserted into center comes out with few crumbs attached.
    7. 7
      Cool in pan 30 minutes, then invert cake onto parchment paper or cake plate. Let cool at room temperature for 1 hour, then transfer to refrigerator to chill.
    8. 8
      Before serving, drizzle with dulce de leche or caramel sauce.
    9. 9
      Store cake in refrigerator.

    Ratings & Reviews:

    • on April 05, 2012


      Made this for a dinner party and it was a big hit! Sent everyone home with leftovers.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 28, 2010

      I know I will make this recipe again and again, it was delicious!!! I feel like a gourmet chef mixing the chocolate and coffee and the chocolate cake portion of this recipe is DIVINE! It is very rich and when eaten cold it is almost like a fudge cake. The pumpkin cheesecake is very dense and yummy. This recipe was fun to make, impressive to serve, and wonderful to eat!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2010


      This is divine! The cake is very dense and the cheesecake turned out suprisingly smooth. I am curious about the specific instruction that the cheesecake mixture NOT be beaten at the addition of the eggs, pumpkin, and cornstarch. I don't make cheesecake very often so perhaps this is typical and I just don't remember, but it seems like beating would make it easier to get it smooth. At any rate it turns out delicious, I followed the instruction to a T, and topped it with some homemade mexican cajeta caramel.

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

    Read All Reviews (4)


    Nutritional Facts for Pumpkin Cheesecake Topped Chocolate Bundt Cake W. Dulce De Leche

    Serving Size: 1 (161 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 465.0
    Calories from Fat 254
    Total Fat 28.2 g
    Saturated Fat 16.2 g
    Cholesterol 124.5 mg
    Sodium 372.1 mg
    Total Carbohydrate 51.1 g
    Dietary Fiber 3.4 g
    Sugars 37.3 g
    Protein 7.4 g

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