I literally have gone pumpkin crazy since fall began. I don’t remember us having pumpkin desserts as a child. Being a southerner, we had sweet potato pie, desserts, and casseroles. Pumpkin and sweet potatoes look very much alike but have two distinct flavors.

My favorite flavor is chocolate so what could be a better holiday cake than a pumpkin cake with chocolate swirled throughout its rich batter.

I actually made two cakes in two different pans. One is a Bundt pan and the other is a tube pan. You can serve plain, dust with confectioners sugar or put any kind of drizzle on it.

If you have not tried my Pumpkin Bread Pudding with White Chocolate Sauce, click here. It is divine and makes enough for a family gathering.

This cake was fairly easy but always pre-measure everything before getting started. Then everything will go smoothly if you read the directions carefully before you start.

It is something different and certainly something worthy of your holiday table. Don’t worry Momma, I will not be forgetting my sweet potato dishes this year.

Yield: 12 SLICES

HOLIDAY PUMPKIN CHOCOLATE BUNDT CAKE

Print

This is a moist pumpkin cake with a swirled chocolate batter added.

Prep Time 20 minutes

Cook Time 1 hour 16 minutes

Total Time 1 hour 36 minutes

Ingredients

• 3 1/2 cups all purpose flour
• 2 tsp, baking powder
• 1 tsp salt
• 1 tsp. baking soda
• 1 1/2 cups brown sugar packed
• 1 cup butter, room temperature
• 3 eggs
• 1 cup Pumpkin puree
• 1/2 cup sour cream
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/3 cup half and half
• 2 tablespoons cocoa powder, unsweetened

Instructions

1. Preheat oven to 300 degrees. Prepare Bundt pan with nonstick spray with flour.
2. In a medium bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
3. In your mixing bowl, beat the brown sugar and butter for about 3-4 minutes, stopping to scrape down the sides.
4. Add eggs, one at a time until combined.
5. Add flour mixture, one cup at a time with mixer on slow until all the flour is incorporated.
6. Add sour cream and vanilla.
7. REMOVE ONE CUP OF THE BATTER AND PLACE IN A MEDIUM BOWL.
8. Add the half and half and cocoa powder to this one cup of batter. Whisk until completely combined and it will be thick. Set aside.
9. Add pumpkin and spices to the mixing bowl with the original batter.
10. Spoon half of the batter in the prepared pan. Dollop the chocolate on top of the batter. Add the rest of the batter on top. Take a skewer or knife and swirl the batter.
11. Bake 60-75 minutes. Check the cake by gently pressing the top and it bounces back.
12. Let sit in the pan for 10-15 minutes before removing.
13. Remove from pan and cool completely.
14. You can use confectioners sugar on top or use a chocolate drizzle.

Notes

I prefer to have all my ingredients measured prior to mixing. It just makes everything easier.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 412Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 95mgSodium: 535mgCarbohydrates: 54gFiber: 2gSugar: 24gProtein: 6g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

” Seize the moment. Remember all those women on the Titanic that waved off the dessert cart.”

– Erma Bombeck