Glazed Chocolate Pumpkin Bundt Cake Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

Steps:

• Preheat oven to 350°F.
• Coat a 10-12 cup bundt pan (or a 10" tube pan) with non-stick cooking spray.
• Sift flour, baking powder, soda, salt and spices together; set aside.
• In a large mixing bowl, beat eggs until foamy. Add sugars and beat until thick. Stir in pumpkin and oil, beating until smooth.
• Blend dry ingredients into pumpkin mixture, mixing thoroughly.
• Pour batter into pan and bake 1 hour, or until wooden pick inserted into center comes out clean.
• Cool 10 minutes before removing from pan. Cool completely on wire rack. Drizzle the glaze over cooled cake.
• For the glaze, melt butter and chocolate in a small saucepan over LOW heat; stir in salt and vanilla. Add powdered sugar with enough milk to make glaze a consistency to drizzle over cake.