New World Pumpkin Spice Cake with Chocolate Glaze

Name: New World Pumpkin Spice Cake with Chocolate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nestle Crunch (which adds puffed rice crunch to the glaze), Cadbury Roast Almond chocolate bar (which adds the crunch of almond pieces), or Endangered Species milk chocolate; 2 cups cake flour; 1 tablespoon baking soda; 1 teaspoon kosher salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1 scant teaspoon grated fresh ginger; 4 large eggs; 2 cups firmly packed light brown sugar; 1 cup vegetable oil; 1 1/2 cups cooked pumpkin puree or 1 (15-ounce) can; 1 tablespoon vanilla extract; 1 tablespoon dark rum; 1/2 cup cocoa nibs; 1 cup pecans, broken into small pieces; 8 ounces milk chocolate, finely chopped; 1/4 cup (1/2 stick) unsalted butter; 2 tablespoons milk; 1 tablespoon light corn syrup; 1 teaspoon kosher salt

Servings: persons

Nestle Crunch (which adds puffed rice crunch to the glaze), Cadbury Roast Almond chocolate bar (which adds the crunch of almond pieces), or Endangered Species milk chocolate
2 cups cake flour
1 tablespoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 scant teaspoon grated fresh ginger
4 large eggs
2 cups firmly packed light brown sugar
1 cup vegetable oil
1 1/2 cups cooked pumpkin puree or 1 (15-ounce) can
1 tablespoon vanilla extract
1 tablespoon dark rum
1/2 cup cocoa nibs
1 cup pecans, broken into small pieces
8 ounces milk chocolate, finely chopped
1/4 cup (1/2 stick) unsalted butter
2 tablespoons milk
1 tablespoon light corn syrup
1 teaspoon kosher salt

1
Preheat the oven to 350F.
2
Generously grease a standard Bundt cake pan with oil or butter, then dust flour on the greased inside of the pan.
3
Fluted Bundt pans, especially, need a lot of grease for the cake to release.
4
To make the cake, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
5
Set aside.
6
In a large bowl, beat together the eggs and brown sugar with a whisk until light and fluffy.
7
Add the vegetable oil and pumpkin puree and stir until smooth.
8
Add half of the flour mixture and mix until it is absorbed.
9
Then add the rest of the flour mixture followed by the vanilla, rum, cocoa nibs, and pecans.
10
Switch to a rubber spatula to stir the mixture until smooth.
11
Use the rubber spatula to scoop the batter into the prepared pan.
12
Bake for about 45 minutes, or until a toothpick or bamboo skewer inserted into the center of the cake comes out with just a few crumbs, not batter.
13
Allow the cake to cool in the pan to room temperature before inverting in onto a wire rack.
14
To make the glaze, combine the chocolate, butter, milk, corn syrup, and salt in a stainless steel bowl over a saucepan of simmering water over medium heat and stir as the ingredients melt together.
15
Pour the glaze over the cake after the cake has cooled to room temperature.
16
Youll have extra glaze left over, which you can pour into the center of the cake or save to serve with plated slices.

1969

kcal

Calories

121

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Nestle Crunch (which adds puffed rice crunch to the glaze), Cadbury Roast Almond chocolate bar (which adds the crunch of almond pieces), or Endangered Species milk chocolate, 2 cups cake flour, 1 tablespoon baking soda, 1 teaspoon kosher salt, and more.

Yes, New World Pumpkin Spice Cake with Chocolate Glaze 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.

That's it — enjoy your meal!