I love cake. And bundt pans, I mean come on. You’ve all seen My Big Fat Greek Wedding right? Bunnnndddttt. A what? A Bunnnnddddtttt.
I love baking in my bundt pan. Mine is a stoneware bundt from Pampered Chef, but you can use any pan you like. This cake I doubled the cake recipe below by baking TWO bundt cakes. I baked one, while that one cooled I baked a second cake. I like the height of the cake, plus it kinda looks like a pumpkin!
I think there is something so grown up and sophisticated about bundt cakes. I’m not sure what it is though. Maybe the lines on the outside of the cake? The curves? I just love a slice of cake with my coffee.
And this pumpkin cake? It’s so rich and moist! Paired with the cream cheese frosting and chocolate ganache, you just can’t go wrong. So go do something right and have a slice of cake!!! Enjoy!
Favorite Pumpkin Recipes: Pumpkin Crumb Cake | Cold Brew Coffee
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Pumpkin Cake with Chocolate Ganache
Ingredients
For the cake: DOUBLE IF MAKING TWO BUNDTS
- 1 cup canned pumpkin puree
- ⅓ cup sugar
- ¾ cup brown sugar
- ½ cup applesauce
- 2 eggs
- 1 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp ground cloves
- 1 tsp ground ginger
- 1 tsp ground nutmeg
For the frosting:
- 4 oz cream cheese softened
- 2-3 cup powdered sugar
- 2 Tablespoon milk
- 2 tsp vanilla extract
For the ganache:
- 1 Tablespoon heavy cream
- 1 Tablespoon milk
- ¼ cup butter
- 1 tsp vanilla extract
- 2 tsp corn syrup
- 1 oz bittersweet chocolate
- 1 oz semi sweet chocolate morsels
- 1 ¼ cup powdered sugar
Instructions
- In mixer, beat together pumpkin, sugars, applesauce and eggs. Blend in the flour, baking powder and soda, salt, and seasonings.
- Pour batter into well greased and floured bundt pan.
- Bake in a 350 degree oven for about 38-45 minutes. Allow to cool in pan about 5 minutes before flipping onto a rack. Repeat by making a second cake if you want two layers.
- Cool completely before frosting. To make frosting, beat cream cheese until smooth. Beat in vanilla, milk and powdered sugar and mix for 2-3 minutes. Invert one cake so the flat part is facing upwards. Spread frosting evenly on cake and top with second cake. *If only using one bundt cake, carefully slice cake in half horizontally, lifting up the top layer. Spread frosting between layers, return top layer above the frosting.
- To make chocolate glaze, in a small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. When butter is completely melted, turn heat to low and add in the chocolate. Remove from heat and whisk in the powdered sugar. When completely smooth, spoon over top of cake. Allow to set about 15 minutes. Enjoy!
Notes
- The recipe as written will fill ONE bundt pan. Feel free to double it/make 2 cakes and “glue” them together with frosting to make it look like a pumpkin!
What did you use for the pumpkin stem?
You can use an upside ice cream cone 🙂
Super glad I’m reading these reviews because it sounds like the recipe is off… The original picture showed a perfectly ganache pumpkin I would’ve really appreciated directions as to how to do that. I will Google that for myself however. Strictly I’m stealing this idea and running with it with my own recipe that I know will work. But thanks for the idea!
Can I make it carrot cake instead.?
I have a carrot cake recipe on the website that is delicious 🙂
How do you make the stem part to make it look like a pumpkin?
You can use an ice cream cone (the cake cone variety). Then frost it 🙂
This recipe turned out delicious! It wasn’t pretty but it tasted better than it looked. Despite flouring and greasing the pan it didn’t come out all in one piece so I had to cobble it together. I’m glad I read the reviews first and kept it in the oven longer than the directions indicated. The cake was moist and not gooey or gummy at all. Next time I might try doing the two cakes for the pumpkin effect.