Meet your new favorite cake recipe. This gorgeous chocolate Bundt cake is swirled with rich pumpkin flavor. Instead of using canned pumpkin, we grated pumpkin then stirred it into the cake batter, similar to how a carrot cake is made. Make sure to mix the ingredients as specified to insure that you get the correct rise in your cake. Do that and you'll find yourself coming up with excuses to make this fall favorite cake recipe. Serve up a slice at your next tailgate or neighborhood block party. Sprinkle with powdered sugar as a final touch.
3 cups grated Long Island Cheese pumpkin or kabocha or butternut squash
1 (3.5-oz.) bar bittersweet chocolate (72% cacao), melted and slightly cooled
1/4 teaspoon vanilla extract
2 teaspoons powdered sugar
Est. added sugars 18g
How to Make It
Preheat oven to 350°F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a medium bowl, stirring with a whisk.
Combine granulated sugar, oil, sour cream, rind, and eggs in a large bowl, stirring with a whisk. Stir in pumpkin. Gradually add flour mixture, stirring just until moist. Transfer 2 cups batter to a medium bowl; stir in chocolate and vanilla.
Spoon chocolate batter alternately with plain batter into a 10-cup Bundt pan coated with cooking spray. Pull a thin knife through batter to swirl. Bake at 350°F for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar.
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