Pumpkin Chocolate Dessert Cake
Pumpkin Chocolate Dessert Cake
The Pumpkin Chocolate Dessert Cake is a cozy fall favorite that brings together the warmth of pumpkin spice and the richness of chocolate in one irresistible bite. Made with real pumpkin purée and cocoa, this cake is moist, flavorful, and lightly spiced, with a deep chocolate swirl or fully blended batter for extra depth. It’s perfect for holiday gatherings, Halloween parties, or a cozy weekend bake. Top with a chocolate glaze, dust with powdered sugar, or serve warm with whipped cream or vanilla ice cream for the ultimate seasonal treat.
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch Bundt pan.
- In a medium bowl, mix 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 flour mixture just until blended. Spread evenly in the prepared pan.
- Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
- Place 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 confectioner's sugar and drizzle over cake immediately.
Nutrition
Notes
Moist, rich, and perfectly spiced, this pumpkin chocolate dessert cake is the ultimate autumn indulgence with a swirl of decadence.
