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Pumpkin Chocolate Bundt Cake

  • Author: Meagan


Anna Olson is one of my baking heroes…all of her recipes are easy to follow and every-single-one works!  I thought I’d give a pumpkin recipe a try before October since I have a lot of pumpkin in my ideas pile and this cake made everyone’s day.  This bundt also comes with a tasty looking glaze, but we enjoyed it straight up, and I even froze a few slices – enjoy!



2 3/4 c. flour AND 3/4 c. sugar

2 1/2 t. baking powder AND 1/2 t. salt

1 t. EACH baking soda, cinnamon AND ground ginger

2 c. (500 g) pumpkin purée

3/4 c. buttermilk AND 1/4 c. canola oil

1 c. packed brown sugar AND 2 eggs

1/2 c. cocoa AND 1/4 t. baking powder AND 1/4 c. buttermilk


Preheat the oven to 350 and generously butter a bundt pan.  Whisk together the flour, sugar, baking powder, salt, baking soda, cinnamon and ginger in a large bowl and in a second bowl, whisk together the pumpkin, buttermilk, oil, brown sugar and eggs.  Add the wet to the dry and whisk well until smooth.

Divide the batter in half, adding one half back into the ‘wet’ bowl.  To one of the batter halves, whisk in the cocoa, 1/4 teaspoon baking powder and 1/4 cup buttermilk.  Dollop alternating large spoonfuls of pumpkin and chocolate batter into your prepared pan and then use a knife to swirl the batter together a wee bit.  Level the top and bake for 50 minutes to an hour (55 minutes was perfect for me), until a toothpick comes out clean and the cake is set.  Leave the cake to cool for about 30 minutes in the pan until turning it out onto a rack or platter to cool completely.

As I mentioned, there’s a suggested glaze, but I didn’t get around to it this time!



From Meagan's Kitchen

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