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!
- 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
- 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.
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.