Who’s ready for pumpkin? You asked for it and with fall in full effect, I am all about it! This beauty of a bundt is definitely one of those cakes you will make again and again and again! It’s just that good! And even better, all you need is one bowl and one pan. Doesn’t get much easier than that! Now if you already love all things pumpkin, get ready to make room for a new favorite. If you’ve been on the fence about pumpkin, prepare to fall in love. And that chocolate glaze? I can’t. Talk about icing on the cake!
So bundt cakes are always a good idea because they’re so easy and always look fantastic, even when you don’t dress them up. And this pumpkin one now tops my list as a new favorite. It’s packed with flavor from all the cinnamon, nutmeg and cloves, and the pumpkin makes it so moist. It’s one of those cakes that is impossible to keep your hands off of – believe me, I’ve already made it twice!
Now it’s perfect as is, serve it for brunch, a snack, dessert – really any time is a good time for it. Sprinkled with a little powdered sugar makes for a pretty presentation, but sometimes you want a little more.
Personally, I always want a little zhush. I contemplated a few different icings and glazes, but I didn’t want anything too sweet or anything that might take away from it – I wanted something that would make it even better. That’s when chocolate came into the picture – smooth, drippy, dark chocolate glaze to be exact!
Talk about the perfect accessory! It’s a thin layer of glaze so it just adds this subtle pop, and I don’t think I’m alone here when I say chocolate makes everything better! Garnished with some toasted pecans, I’m telling you, you’re not going to believe how fabulous this all tastes together! And I love how it looks all dressed up with the glaze! How gorgeous would this be on your table for Thanksgiving! Now go preheat those ovens and get to baking!
Ingredients
- 3 eggs
- 2 & 1/2 cups sugar
- 1 cup vegetable oil
- 15 ounces canned pumpkin
- 3 cups AP flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 2 tsp. freshly grated nutmeg
- 1/2 tsp. cloves
- 1/2 tsp. salt
- 2 & 1/4 ounces unsalted butter
- 4 ounces dark chocolate
- 1 & 1/2 teaspoons light corn syrup.
- 1/2 cup toasted, chopped pecans
Instructions
- Preheat oven to 350 degrees. Spray bundt pan with nonstick pan spray.
- In medium sized bowl, whisk together eggs, sugar and oil.
- Whisk in pumpkin.
- In separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves and salt.
- Add dries into pumpkin mixture and mix till combined. The batter will get thick so you may have to switch from a whisk to a spatula.
- Pour batter into bundt pan and bake at 350 degrees for 55-60 minutes.
- Melt butter and chocolate together.
- Stir in corn syrup.
- Spoon or pour glaze over cool bundt cake. You want the glaze to be warm, but not piping hot!
- Garnish with pecans.
Notes
This cake keeps really well. I find it tastes even batter the day after it's made! Just make sure you wrap it really well in plastic wrap.
You can also freeze this cake if needed.
Patty S says
Tonights dessert, thank you, can’t wait to try it.
bblondie says
Thanks Patty! Hope you enjoyed it!
Jessica @ A Kitchen Addiction says
You can’t go wrong adding dark chocolate to pumpkin! Love this!
bblondie says
Definitely! Thanks Jessica!
Liz says
What a beauty!!! My kids would be begging to eat this for breakfast, lunch and dinner. And I wouldn’t blame them 🙂
bblondie says
Thanks Liz! I’m right there with them!
Laura@baking in pyjamas says
I love how dark that glaze it and against the orange of the pumpkin cake it looks so striking. I’ll be featuring this recipe on my blog on a feature that I have called baking news.
bblondie says
Thank you Laura and thanks so much for the feature!
Anne@FromMySweetHeart says
Oh Meghan…you really hit my sweet spot, here! I love bundts…a perfect cake because it’s so simple. But I love how you zhushed it with the chocolate glaze. A perfect cake made more perfect!
bblondie says
Thanks so much Anne! You can never go wrong with a bundt cake & a little zhush 😉
amy @ fearless homemaker says
Pumpkin and chocolate is, in my mind, one of the perfect flavor combinations. This cake looks SO perfect. YUM!
bblondie says
Agreed! Thanks Amy!
Stacy | Wicked Good Kitchen says
Oh, girl…I don’t know how I managed to miss this post of yours in my blog feed! I just came by today to see what you’re up to since Halloween. And, what do I see? A lovely Pumpkin Bundt cake! I have my favorite recipe, but I cannot wait to try yours. Thanks for sharing, Meghan!
bblondie says
Thanks girl! Hope you have a great weekend!
Terra says
I keep making apple treats, and still have not made pumpkin yet…crazy right? I love this bundt cake mold, it looks like little cathedrals:-) Your cake, with chocolate glaze, AND pecans YUM!!!! Hugs, Terra
bblondie says
Thanks, friend! I hear ya, I still have a few more apple desserts I want to try!
Liz says
This looks like my pumpkin bread on steroids! With a chocolate bonus!!! What a fabulous autumnal dessert!!!
bblondie says
Ha, thanks Liz!!
Jocelyn@Brucrewlife says
First of all, I love the bundt pan you used for this! Secondly, I want this right. now. Seriously! It looks amazing!
bblondie says
Thanks girl!
Kim Beaulieu says
I am totally crushing on this bundt Meghan. It’s gorgeous, and the glaze is sheer perfection.
bblondie says
Thanks Kim!
Morgan says
I made this yesterday to bring to a last minute dinner invite and topped it with some spiced pecans I made for pancakes over the weekend. It was so good! Thanks!
bblondie says
Thanks Morgan! So happy to hear you enjoyed it & the spiced pecans were a fabulous idea!