The Pumpkin Bundt Cake is the perfect combination of indulgence and lightness. It’s a very simple dessert to make, soft and delicious. Great for breakfast or a hearty snack, the pumpkin bundt cake is prepared in one go, all you need is a blender.
You can enrich it with the notes you like best: chocolate chips, or spices, cinnamon, or even nuts.
Only a few simple ingredients are needed to have this delicious bundt cake! Below, I’ll leave you some tips to prepare the essential chocolate glaze!
Find out now how to prepare it and let’s welcome my favorite season.
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn, Autumn, Winter
Ingredients for the Pumpkin Bundt Cake
- 2 1/2 cups pumpkin (raw)
- 3 eggs
- 2/3 cup sugar
- 1/2 cup vegetable oil
- 2 cups flour
- 1 packet baking powder
- 1/2 cup dark chocolate chips
- 3 1/2 oz dark chocolate
- 1 tbsp honey
- 1/3 cup milk
Tools for the Pumpkin Bundt Cake
- 1 Blender blender
- 1 Mixer mixer
Steps for the Pumpkin Bundt Cake
In this recipe, you can use pumpkin either raw or already cooked. The amounts will be 2 1/2 cups of raw pumpkin or 1 1/4 cups of cooked pumpkin. The pumpkin can be baked in the oven or boiled.
Place the pumpkin and oil in the blender and blend until smooth.
In a bowl, beat the eggs with the sugar using the mixer. Then add the pumpkin puree made earlier.Now add the flour and baking powder and mix with the whisk until fully incorporated.
Add the chocolate chips and stir with a spatula.
Pour the batter into a greased and floured 8-inch diameter pan. A loaf pan will work just fine, too.
Bake at 350°F in a preheated static oven for about 30 to 35 minutes, checking with a toothpick.
In a saucepan, pour the milk and honey. As soon as it reaches the boiling point, add the small pieces of dark chocolate and stir with a spatula until fully melted. Let the glaze rest for about 10 minutes covered with plastic wrap, and then drizzle it over the cake.
Storage and Tips
The pumpkin bundt cake keeps well covered for a few days and remains very soft. You can freeze it in portions and defrost as needed, by putting it in the toaster for a few minutes.
You can decorate the bundt cake with the glaze or simply with melted dark chocolate (this way, however, a hard topping will form).
Alternatively, before putting the batter into the pan, you can sprinkle the bottom with sugar sprinkles.
