Ingredients for Chocolate Pumpkin Cake With Cinnamon Chocolate Glaze
- Yellow Cake Mix
- Ground Cinnamon
- Ground Nutmeg
- Ground Allspice
- 1 tsp baking soda
- Pumpkin Puree
- 1/2 cup water
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- Pecans
- 1 cup granulated sugar
- Lightly Salted Butter
- 1/4 cup milk
- Cinnamon Baking Chips
- 1 tbsp cocoa powder
- Vanilla Extract
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How to Make Chocolate Pumpkin Cake With Cinnamon Chocolate Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a large bowl, whisk together 1 box (15.25 oz) spice cake mix, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 1 teaspoon baking soda.
- Add 1 (15 oz) can pumpkin puree, 1/2 cup water, and 2 large eggs to the dry ingredients.
- Beat on low speed for 1 minute, then scrape down the sides of the bowl.
- Increase speed to medium and beat for 2 minutes, or until well combined and smooth.
- Gently fold in 1 cup semi-sweet chocolate chips and 1/2 cup chopped pecans or walnuts.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a medium saucepan, combine 1 cup granulated sugar, 1/4 cup butter, and 1/4 cup milk.
- Stir over medium heat until the butter is melted and the mixture comes to a boil.
- Boil for 1 minute, stirring constantly.
- Remove from heat and stir in 1/2 cup semi-sweet chocolate chips, 1 tablespoon cocoa powder, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract until smooth.
- Let the glaze sit for a few minutes to slightly thicken.
- Pour the glaze over the completely cooled cake.
- Dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
106g
Fat
27g
Carbs
13g
