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My review
Chocolate Pumpkin Bundt® Cake
25
Dianna Jacobs-Fresh
"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."
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Ingredients
45 m servings 236Original recipe yields 16 servings (1 9-inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).
- 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.
Footnotes
- Cook's Notes:
- Can use a yellow cake mix as well. Yellow cake mix cooks quicker than the chocolate, so adjust time based on which mix you use.
- Can cut the sugar down to 1/2 cup and it does not change the texture or taste of the cake.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Newest
10/28/2016
Easy and delicious! Definitely cut sugar back to 1/2 cup, and give cake several hours to cool before cutting. Texture is fairly dense and quite moist. Flavor is amazing! The perfect additio...