Happy National Bundt Day Pumpkin and Chocolate Style!

by Beth on November 15, 2011

Happy National Bundt Day! The one day each year when we celebrate the beauty that is the bundt cake–a classic, simple form that’s so pretty it doesn’t even need icing!

Since I’m not the biggest icing fan in the world (I know, I know, I love to make big fancy cakes, but I don’t always love eating them), I’ve always been a fan of the minimalist bundt. Because it plays up the best aspect of cake–the cake!

Mary, The Food Librarian, also LOVES the bundt! So much in fact, that this is the THIRD year that she’s celebrated National Bundt Day with a Bundt Marathon–30 bundts in 30 days–to celebrate the day! Mary is pretty much amazing for keeping this feat up! This is also the third year I’ve baked along with Mary, see my previous contributions here, here, and here.

So enjoy the beautiful bundt footage here and pop over to Mary’s site to see her cakes! They’re amazing!

Chocolate Pumpkin Bundt
Adapted from Eating Well

This cake is a super moist chocolate cake with just a hint of pumpkin flavor underneath. Don’t let the flavor combination scare you off, it’s really delicious!


1 cup all-purpose, flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract

Glaze & Garnish:
1/2 cup packed confectioners’ sugar
1 tablespoon nonfat milk


Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray. Make sure it’s well coated!

Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

Whisk 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 60 to 75 minutes. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

To glaze and garnish cake: Combine confectioners’ sugar and 1 tablespoon milk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top.

{ 3 comments } | Print This Post Print This Post | Email This Post Email This Post |

Biz November 15, 2011 at 11:20 am

I love, love, love bundt cakes – I declared them insulin worthy a long time ago! I may have to make one for Thanksgiving! :D

Thanks for being such a great cheerleader for me B! I appreciate it! :D

Beth November 15, 2011 at 12:07 pm

Biz, I would think that a Bundt would be the most diabetic friendly of cakes, thanks to the lack of icing and all of the sugar that’s in icing!

And I’m happy to be a cheerleader…I think you’re so inspiring!

sara November 27, 2011 at 2:15 pm

Gorgeous bundt! Love the flavor combo of chocolate and pumpkin, sounds amazing! :)

Leave a Comment

Previous post:

Next post: