This tender, moist, and gently spicy pumpkin Bundt® cake is a hit as a dessert or for brunch.

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
1 hr 30 mins
total:
2 hrs 50 mins
Servings:
14
Yield:
1 cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

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  • Combine flour, ginger, apple pie spice, baking soda, and salt in a food processor. Pulse until finely ground and set aside.

  • Beat brown sugar and oil together in a mixing bowl using an electric mixer until creamy. Add pumpkin, applesauce, and eggs, one at a time, mixing well after each addition until well combined. Mix in flour mixture, followed by chocolate chips. Pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes.

  • Remove from the oven and let cool for about 10 minutes before inverting onto a wire rack to cool completely, about 90 minutes.

  • Combine confectioners' sugar, maple syrup, and apple pie spice in a bowl for glaze. Whisk until smooth, adding water 1 teaspoon at a time until desired consistency is reached. Drizzle glaze over cooled cake.

Cook's Note:

Let glaze be thicker than you think it should be, as you want a thick glaze.

Nutrition Facts

484 calories; protein 4.9g; carbohydrates 85.5g; fat 15.3g; cholesterol 35.1mg; sodium 363.4mg. Full Nutrition
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Reviews

Rating: 4 stars
02/11/2021
This is a very interesting combination of flavors. I had all the ingredients, including the mini-chocolate chips. I like the fact that the cake is not overly sweet, but I think I might like the flavor better to add ground cinnamon, instead of apple pie spice. With the chocolate, there seemed to be too many competing flavors. The recipe makes a LOT of glaze, and I think 1 cup powdered sugar and adjusting from there would be ample glaze. I chose to omit the spice from the glaze. Instead, I added a pinch of salt and a little vanilla extract. Read More
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