Pumpkin Chocolate Bundt Cake Food

CHOCOLATE PUMPKIN BUNDT® CAKE

Chocolate Pumpkin Bundt® Cake image

It's so simple to make and oh so good the longer it sits the better it gets. This cake is amazing with nothing at all on it or you can use a glaze.

Provided by Dianna Jacobs-Fresh

Categories Fruits and Vegetables Vegetables Squash

Time 45m

Yield 16

Number Of Ingredients 8

Ingredients

1 (15.25 ounce) package chocolate cake mix
4 eggs
1 cup pumpkin puree
¾ cup white sugar
½ cup oil
¼ cup water
½ teaspoon ground cinnamon
½ teaspoon nutmeg

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

Nutrition Facts : Calories 236 calories, Carbohydrate 30.5 g, Cholesterol 46.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 241.2 mg, Sugar 20.4 g

CHOCOLATE PUMPKIN BUNDT CAKE

Chocolate Pumpkin Bundt Cake image

There has never been an easier way to bake with pumpkin! Semi-homemade chocolate pumpkin bundt cake with a sprinkling of powdered sugar. It's easy for the kids to help with!

Provided by Julie Clark

Categories Dessert

Number Of Ingredients 9

Ingredients

1 box chocolate cake mix ((15.25 ounces))
4 large eggs
1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup oil
1/4 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Powdered sugar

Steps:

Preheat oven to 350º Fahrenheit.
Grease and flour a bundt cake pan.
Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl. Beat well.
Pour the batter into the prepared bundt cake pan.
Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake for 10 minutes in the pan, then turn it out onto a cake plate to cool completely.
Once the cake is cool, dust it with powdered sugar.
Store the cake covered at room temperature.

Nutrition Facts : Calories 303 kcal, Carbohydrate 37 g, Protein 5 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 325 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving

PUMPKIN BUNDT CAKE WITH CHOCOLATE GLAZE

Pumpkin Bundt Cake With Chocolate Glaze image

This is a recipe I used to make before being diagnosed diabetic. I don't think it can be re-vamped with Splenda and still be as good, so I'll make it for really special times, when I have been really good at watching the carbs! UPDATE: I changed the amounts of spices in this. I usually add more than called for and two reviewers thought it needed more. If it sounds TOO spicy for you, cut the amounts in half.

Provided by Outta Here

Categories Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 19

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves (or allspice)
1 teaspoon ground ginger
1 teaspoon salt
4 eggs
1 cup granulated sugar
1 cup light brown sugar (firmly packed)
1 (15 1/2 ounce) can pumpkin (not pumpkin pie mix)
1 cup canola oil
1 tablespoon butter
1 ounce semisweet baking chocolate
1 dash salt
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar
2 tablespoons milk

Steps:

Preheat oven to 350°F.
Coat a 10-12 cup bundt pan (or a 10" tube pan) with non-stick cooking spray.
Sift flour, baking powder, soda, salt and spices together; set aside.
In a large mixing bowl, beat eggs until foamy. Add sugars and beat until thick. Stir in pumpkin and oil, beating until smooth.
Blend dry ingredients into pumpkin mixture, mixing thoroughly.
Pour batter into pan and bake 1 hour, or until wooden pick inserted into center comes out clean.
Cool 10 minutes before removing from pan. Cool completely on wire rack. Drizzle the glaze over cooled cake.
For the glaze, melt butter and chocolate in a small saucepan over LOW heat; stir in salt and vanilla. Add powdered sugar with enough milk to make glaze a consistency to drizzle over cake.

Nutrition Facts : Calories 515.9, Fat 21.9, SaturatedFat 3.1, Cholesterol 64.9, Sodium 547.8, Carbohydrate 76, Fiber 1.5, Sugar 48.7, Protein 6

PUMPKIN CHOCOLATE CHIP BUNDT CAKE

Pumpkin Chocolate Chip Bundt Cake image

This is a wonderful Fall cake, the taste is so yummy, super to serve for a Thanksgiving dinner, it's a never-fail cake, always turns out high, and mighty and very moist, if desired, you could replace the chocolate chips with walnuts or pecans or make it with both the chocolate chips and nuts together, anyway you choose to make it...it is a super cake recipe.

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h25m

Yield 1 Bundt cake

Number Of Ingredients 11

Ingredients

2 1/2 cups sugar
1 cup oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon clove
1 (15 ounce) can solid-pack pumpkin
1 cup mini chocolate chip

Steps:

Set oven to 350 degrees rack set at second lowest position Grease and flour a Bundt pan In mixing bowl, blend sugar and oil; add eggs, beating well after each addition Combine all dry ingredients; add to egg mixture, alternately with pumpkin Add in chocolate chips Transfer to a Bundt pan; bake for 60-65 mins, or until done.

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