Chocolate-Glazed Pumpkin Cake – a delicious recipe with CAKE, eggs, sugar, vegetable oil, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make cake: Preheat oven to 350u00b0F. Grease and flour a 9-inch Bundt cake pan. Set aside.
2
Beat eggs and sugar until blended. Beat in oil. Sift flour, baking soda, pumpkin pie spice and salt into egg mixture. Fold in dry ingredients and pumpkin puree. Pour batter into pan and bake until a skewer inserted into center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack for 15 minutes, then turn out onto rack to cool completely.
3
Make glaze: Place chocolate and corn syrup in a heatproof bowl. In a pan, warm cream over medium heat until it simmers. Pour cream over chocolate, let stand 1 minute, then whisk until smooth. Let cool to room temperature.
4
Place cake on a rack over a baking sheet. Drizzle glaze over cake. Let sit until set.
1719
kcal
Calories
105
g
Fat
175
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: CAKE:, 4 large eggs, at room temperature, 2 cups sugar, 1 cup vegetable oil, and more.
Yes, Chocolate-Glazed Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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