This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!

sal

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
12
Yield:
1 - 9 inch layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.

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  • In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.

  • Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.

  • Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

Nutrition Facts

613 calories; protein 6.6g; carbohydrates 90.2g; fat 27.7g; cholesterol 120mg; sodium 333.6mg. Full Nutrition
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Reviews (138)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2003
YUMMY! This is a wonderfully moist, rich cake.... mmm-mmm! I used evaporated milk as a cheap substitute for the heavy cream, and margarine for butter - it turned out wonderful and got rave reviews! I would recommend sifting your icing sugar before adding it to the recipe for the icing, as you will get lumpy icing otherwise. Thanks for a great recipe, Sara - I will definitely make this again! Read More
(63)

Most helpful critical review

Rating: 3 stars
11/01/2010
it was an easy cake to make however with the sauce you should wait a minute or two before drizzling it over the cake because it won't stick. You will find all the sauce stuck to the bottom of your serving dish. Read More
(6)
169 Ratings
  • 5 star values: 109
  • 4 star values: 34
  • 3 star values: 19
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
11/08/2003
YUMMY! This is a wonderfully moist, rich cake.... mmm-mmm! I used evaporated milk as a cheap substitute for the heavy cream, and margarine for butter - it turned out wonderful and got rave reviews! I would recommend sifting your icing sugar before adding it to the recipe for the icing, as you will get lumpy icing otherwise. Thanks for a great recipe, Sara - I will definitely make this again! Read More
(63)
Rating: 5 stars
03/15/2004
My 5 year old daughter and I made cupcakes from this recipe last night. I accidently left them on the baking rack last night and they are PERFECT this morning. Not dry at all. I did NOT use the pumpkin pie spice and they do NOT taste like pumpkin at all. Just chocolate cupcakes. Thank so much. We love these! (I also substituted a tiny (5oz) can of evaporated milk for the heavy cream. I used a 4oz kids sized applesauce pack and 1/2c butter because it's what I had.) Read More
(53)
Rating: 5 stars
10/03/2006
Great recipe made even better by suggestions found in earlier reviews, made a few changes subsituted half wheat flour and half brown sugar. Used evaporated milk instead of heavy cream. Didn't have pumpkin pie spice, so found the substitution for it and added maybe a 1/2 Tbsp more cinnamon and ginger and tsp more nutmeg and allspice. ( really wanted to taste the pumpkin spices) Also added chocolate chips as mentioned in other reveiws, sprinkled some on top of cake as well. Loved it very moist, cake and the icing was extremely sweet but perfect for spicy chocolate cake. Looked fabulous too served this at a dinner party and it was ooohed and ahhed!! Read More
(45)
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Rating: 4 stars
11/08/2003
This was good dense almost like a torte. It's not as rich as I expected more of a mild chocolate flavor. I would recommend sifting the powdered sugar before adding it to the frosting it was lumpy. Read More
(28)
Rating: 5 stars
01/12/2005
I have made this recipe FIVE times since I first saw it two months ago! My family doesn't even like chocolate but they gobbled this up. My son even requested it for his birthday cake! I live overseas in a country that doesn't have premade pumpkin puree or applesauce so I made them myself (thanks phatcat for the Sarah's applesauce recipe!). It does take my cake at least an hour to cook but it's still moist and I like for my frosting to cool a bit and become more solid than a glase. The last time I made the frosting I even added some caramels to make it even sweeter. This one is a keeper! Read More
(23)
Rating: 5 stars
09/27/2005
I'm eating this cake as I write this review. Yum! It's so good moist and the frosting is delicious!! I will make this recipe many times I'm sure. I will try chocolate chips next time for a new touch and when making the frosting make sure you move your hot syrup mixture away from the heat and sift your powdered sugar before wisking it in if you don't want any lumps. Read More
(19)
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Rating: 5 stars
10/14/2005
This cake was certainly different than any other chocolate cakes I've made. It really was quite moist and the frosting complimented it nicely. I had to bake it for 15 minutes longer than the recipe suggested but after that it was perfectly done. I also realized I didn't have any cream halfway through making it but my substitution of milk for both the cake and the frosting seemed to work just fine. If you don't have any pumpkin pie spice there are a few recipes on this site that give you enough to make this cake. I'm sure I'll make it again. Read More
(11)
Rating: 5 stars
06/04/2006
I don't usually like chocolate cake that much but this is an exception! I needed to use up some extra pureed pumpkin and I found this recipe. I followed the directions exactly but added 1 tsp of vanilla to the cake mix. For the icing it was a bit grainy but still good. Tasted just like caramel. Thanks for the awesome recipe! Read More
(11)
Rating: 5 stars
10/27/2003
This recipe was relatively easy and caused rave reviews when served at my pumpkin carving party; it is rich and chocolatey with just the right amount of pumpkin pie flavor for the holiday. Read More
(11)
Rating: 3 stars
11/01/2010
it was an easy cake to make however with the sauce you should wait a minute or two before drizzling it over the cake because it won't stick. You will find all the sauce stuck to the bottom of your serving dish. Read More
(6)
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