Pumpkin Chocolate Dessert Cake Recipe

Name: Pumpkin Chocolate Dessert Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2/3 cups all-purpose flour; 2/3 cup unsweetened cocoa powder; 1 1/2 tablespoons pumpkin pie spice; 2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 cup butter; 2 cups white sugar; 1/3 cup applesauce; 3 eggs, beaten; 1/2 cup heavy cream; 1 (15 ounce) can pumpkin; 1 cup brown sugar; 1/2 cup butter; 1/3 cup heavy cream; 1 cup confectioners' sugar

Servings: persons

2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter
2 cups white sugar
1/3 cup applesauce
3 eggs, beaten
1/2 cup heavy cream
1 (15 ounce) can pumpkin
1 cup brown sugar
1/2 cup butter
1/3 cup heavy cream
1 cup confectioners' sugar

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
2
In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
3
Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
4
Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

1913

kcal

Calories

Fat

280

Carbs

Protein

Fat Carbs Protein

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

You need 15 ingredients. The key ingredients include: 2 2/3 cups all-purpose flour, 2/3 cup unsweetened cocoa powder, 1 1/2 tablespoons pumpkin pie spice, 2 teaspoons baking powder, and more.

Yes, Pumpkin Chocolate Dessert 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.

Pumpkin Chocolate Dessert Cake

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