Pumpkin Chocolate Bundt® Cake
Pumpkin Chocolate Bundt® Cake
Two classic fall flavors, pumpkin and chocolate, come together in a marbled cake to be shared with family and friends.
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45 min
Prep Time
03 hrs 10 min
Total Time
16
servings Ingredients
Cake
2 cups sugar
1 cup Land O Lakes® Butter, softened
4 teaspoons vanilla extract
1 cup canned pumpkin
2 14 cups all-purpose flour, divided
1 12 teaspoons baking powder, divided
34 teaspoon salt
34 teaspoon ground cinnamon
14 teaspoon ground nutmeg
18 teaspoon ground cloves
3 (1-ounce) squares bittersweet baking chocolate, melted
13 cup Land O Lakes® Half & Half
Glaze
13 cup Land O Lakes® Heavy Whipping Cream
1 cup mini semi-sweet chocolate chips
How to make
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STEP 1
Heat oven to 350°F. Spray 12-cup Bundt® pan with nonstick cooking spray; set aside.
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STEP 2
Combine sugar, butter and vanilla in bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Place 1 cup batter into another bowl; set aside.
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STEP 3
Add pumpkin to remaining batter in bowl; beat at medium speed until well mixed. Add 1 3/4 cups flour, 1 teaspoon baking powder, salt, cinnamon, nutmeg and cloves. Beat at low speed until well mixed. Spoon half of pumpkin batter into prepared pan.
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STEP 4
Add melted chocolate to reserved 1 cup batter; beat at medium speed until smooth. Add remaining 1/2 cup flour and 1/2 teaspoon baking powder; continue beating until well mixed. Add half & half; beat until well mixed.
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STEP 5
Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Swirl chocolate batter into pumpkin batter with a table knife.
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STEP 6
Bake 50-60 minutes or until a few moist crumbs cling to toothpick inserted into center. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
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STEP 7
Pour whipping cream into 2-cup glass measuring cup; microwave 45-50 seconds or until mixture comes to a boil; add chocolate chips. Let stand 1 minute; stir until smooth. Spread glaze over top of cake.
Tip #1
Leftover pumpkin can be stirred into softened vanilla ice cream. Stir 2/3 cup pumpkin into 1 pint ice cream. Add 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and dash of cloves. Spoon into resealable freezer container; freeze.
420 Calories
21 Fat (g)
90 Cholesterol (mg)
270 Sodium (mg)
53 Carbohydrates (g)
2 Dietary Fiber
5 Protein (g)
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