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Pumpkin Chocolate Bundt® Cake
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2 cups sugar

1 cup Land O Lakes® Butter, softened

4 teaspoons vanilla extract

4 large Land O Lakes® Eggs

1 cup canned pumpkin

2 1/4 cups all-purpose flour, divided

1 1/2 teaspoons baking powder, divided

3/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

3 (1-ounce) squares bittersweet baking chocolate, melted

1/3 cup Land O Lakes® Half & Half


1/3 cup Land O Lakes® Heavy Whipping Cream

1 cup mini semi-sweet chocolate chips

How to make

  1. STEP 1

    Heat oven to 350°F. Spray 12-cup Bundt® pan with nonstick cooking spray; set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

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