Pumpkin Chocolate Dessert Cake

Pumpkin Chocolate Dessert Cake

109 Reviews 16 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
sal
Recipe by  sal

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch layer cake

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
  2. 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.
  3. 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.
  4. 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.

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Reviews (109)

Rate This Recipe
CANUCKATLARGE
51

CANUCKATLARGE

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!

RAINBOMOMS
45

RAINBOMOMS

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.)

Harmony'sMommy
40

Harmony'sMommy

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!!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 613 cal
  • 31%
  • Fat
  • 27.7 g
  • 43%
  • Carbs
  • 90.2 g
  • 29%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 126 mg
  • 42%
  • Sodium
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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