Pumpkin Bundt Cake With Chocolate Glaze

Course : Cakes
Serves: 1
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3 cups flour
1 tablespoon baking powder
2 teaspoons soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
4 large eggs
1 cup sugar
1 cup light brown sugar -- packed
16 ounces pumpkin; pureed -- canned or fresh
1 cup oil
1 tablespoon butter
1 ounce unsweetened chocolate
1 teaspoon salt
1/2 teaspoon vanilla
1 1/4 cups powdered sugar
2 tablespoons milk

Preparation / Directions:

THE CAKE: Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside. Beat the eggs until flothy; add the sugars. Beat until very thick. Stir in the pumpkin and oil, until smooth. Blend flour mixture thoroughly into the creamed mixture. Pour into a greased and floured 10" tube pan. Bake in preheated 350~ oven for about one hour or until cake tester inserted near the center comes out clean. Cool for 10 minutes before removing from the pan. Cool completely on a wire rack. Drizzle the glaze over the cake. THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a small saucepan over low heat; stir in salt and vanilla. Add the confectioners' sugar with enough milk to make the glaze thin enough to drizzle over the cake. Note: This cake will keep well for several months in the freeze


Nutritional Information:

5752 Calories (kcal); 268g Total Fat; (41% calories from fat); 65g Protein; 794g Carbohydrate; 783mg Cholesterol; 6153mg Sodium

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