Chocolate Pumpkin Spice Bundt Cake

Happy National Dessert Day! – let them eat cake.  My calendar has today Oct. 11, 2012  listed as National Dessert Day.  Isn’t that just a wonderful calendar to remind you of events such as National Dessert Day?  I think so, any good reason to eat dessert – I mean apparently it is a holiday and we need to celebrate it.  What calendar has National Dessert Day listed on it, my Country Calendar of course.  Every year my mom buys me a calendar and they are always from Country Magazine.  They are beautiful calendars with scenes from all over the United States – for October this year it has a river running through Teton National Park with all the fall colors – I love the picture, I love my calendar, I love my mom, and I love this cake.  I think you will too; love the cake that is but if you knew my mom you would love her too. (go here to get to know why I do)  This recipe is from Isabella at Crumb: A Food Blog (she is from Canada) and I enjoy following her blog because she gives me beautiful pictures and great links to good food.  I want you to know I did not just snatch her recipe, I adjusted it slightly to make it my own, but visit her too over here.


Chocolate Pumpkin Spice Bundt Cake
For the Cake:
  • 1¾ cups flour
  • 1 cup sugar
  • ½ cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ⅛ tsp allspice
  • ¼ tsp salt
  • 1 cup buttermilk (I used dried buttermilk - follow the directions on the container)
  • 2 cups pumpkin puree (reserve 2 Tbs for icing)
  • ¾ cup brown sugar
  • 1 whole egg
  • 1 egg white
  • ¼ cup plain Greek yogurt
  • ¼ cup light corn syrup
  • 1 Tbs vanilla extract
For the Frosting:
  • 2 Tbs butter
  • 2 Tbs pumpkin puree (from your reserve)
  • 1 to 2 Tbs half and half (depending on how thick it gets after mixing in the powdered sugar)
  • ½ tsp vanilla
  • ¼ tsp nutmeg
  • 1¾ cups to 2 cups powdered sugar
For the Cake:
  1. Preheat your oven to 350 degrees. Grease a bundt pan, (I used a spray on oil), then dust lightly with flour, tapping off the extra flour.
  2. In a large mixing bowl, mix together the buttermilk, pumpkin, and brown sugar until smooth. Add the eggs and mix again. Add the yogurt, corn syrup, and vanilla, and mix again until smooth.
  3. Add the dry ingredients all at once and fold in gently ( I used a spatula at this point - not my hand mixer)
  4. Pour evenly into your bundt cake pan and gently tap on the counter to even out the batter.
  5. Bake in your oven for 1 hour to 1 hour and 15 minutes until done. Use a skewer to insert in the center to test for doneness. It should come out with just a wet crumb or two when finished. Mine was done at an hour.
  6. Place on cooling rack upside down for 10 minutes before removing pan. After 10 minutes remove pan and let cool completely before frosting.
For the Frosting:
  1. Melt butter in a saucepan over medium to low heat on your stove top.  Watch it and let it brown ever so slightly and remove immediately from the stove.  You do not want burnt butter, just browned.
  2. In a medium bowl add pumpkin puree, half and half (I started with the 1 Tbs and added more later), vanilla, and nutmeg and mix.
  3. Add butter to the above mix, and mix until well blended. (I used a whisk to mix with)
  4. Add powdered sugar to the above, starting with 1 cup at a time - mix.  Add ¼ cup to ½ cup at a time until you get the right consistency for glazing your cake. Add more half and half if needed. (You want it medium thick, not thin that it will just run, but not thick so it will just lay there - you want it to move slowly down the sides of your cake.  I test mine by lifting a spoonful out of the frosting and see how pourable or lack there of it is)
  5. Spoon over your cooled cake, all around the top of your cake.  Let it glide gently down the sides of your cake.
  6. Let sit for 30 minutes to set before serving.






There are a lot of ingredients, a lot of steps, and a lot of time involved in this cake – but so worth it.  If you don’t have time to make it today for National Dessert Day, make something else perhaps this or this.  But eat your dessert today, after all it is a CELEBRATION.


  1. Ellen Garrett · · Reply

    Sydney, I am so sorry your cake turned to mush. All I can suggest is you double check your ingredient amounts added and also the length of time cooked. Did you make sure that you did not remove it from cooking before the skewer came out basically clean? Also did you let it sit in the pan for 10 to 15 minutes before removing? Just a couple of thoughts and maybe you did do everything perfect. I did check with the orignial recipe and my ingredients written are correct. I wish I could fix your cake.

  2. Thank you! I ended up getting the syrup. However, I followed all the instructions, but my cake just turned to mush and I have no idea why…. The batter nonetheless tasted amazing.

  3. I really don’t like the idea of corn there a healthy alternative I could use?

    1. Obviously you would need something else to act as a sweetener. You can make your own simple syrup with 1 cup sugar and 1/4 cup water and then heat till sugar dissolves for every 1 cup corn syrup.

      otherwise I read online that you can use honey or agave, but I have never tried either of those so I don’t know how it would turn out.

  4. Ellen Garrett · · Reply

    I am still learning all about this blogger world. Aimee taught me that often when you link back to a recipe it shows up as a comment to that person. I am glad and thrilled that Isabelle liked that I shared her recipe.

  5. I’m so glad you liked this recipe! The frosting was my favourite part… I may or may not have scraped the bowl clean after I was done frosting the cake, just trying to eat every last bit of it. :)
    I still have a couple of slices left over, actually, so I guess we know exactly how I plan on celebrating National Dessert Day!

    1. Ellen Garrett · · Reply

      Isabelle, I am delighted that you were so positive about my post of your delicious recipe. I hope you did not mind the slight changes I made; such as the Greek yogurt or allspice. I adore the frosting, I think if I make it again I would have to double it just to have extra for whatever I might enjoy it on. I was just wondering where you found our blog?

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