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Chocolate Pumpkin Bundt Cake

Chocolate Pumpkin Bundt Cake

You don’t have to have pumpkin pie to still enjoy pumpkin and spice in a holiday dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic holiday flavors.

For the Cake
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup granulated organic sugar
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree (or use fresh, here’s how)
3/4 cup dark brown sugar packed
1 large egg at room temperature
1 large egg white at room temperature
1/4 cup vegetable oil
1/4 cup light corn syrup
1 tablespoon vanilla extract

For the Glaze & Garnish
1/2 cup packed organic confectioners’ sugar
1 tablespoon non-fat buttermilk
2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)

To prepare cake:

1. Preheat oven to 350F. Lightly grease a 12-cup Bundt pan.

2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

To glaze & garnish cake:

Combine confectioners’ sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Makes 16 servings.

Nutrition per serving: 234 calories; 5 g fat (1 g saturated fat, 3g mono unsaturated fat); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.

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7:38AM PST on Dec 9, 2012


5:21AM PDT on Oct 24, 2012

I'll be making this one today, thanks so much!

6:37PM PDT on Oct 23, 2012


6:27AM PDT on Aug 7, 2012

thanks for sharing

6:52AM PDT on Apr 19, 2012


11:51AM PDT on Apr 18, 2012

Sounds so good.

11:11AM PDT on Apr 18, 2012


6:07AM PST on Dec 12, 2011

great recipe, thanks so much..

9:58PM PST on Nov 14, 2011

I'm going out to buy the ingredients I'm missing this week! It looks great - thank you for sharing!

9:08AM PDT on Oct 4, 2011

I never heard of unsweetened pumpkin puree. All I have ever seen is either 100% packed pumpkin, or pumpkin pie mix in a can... I take it the 100% packed pumpkin is what is called for here?
this sounds really good.

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