Pumpkin Chocolate Dessert Cake


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This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!

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  • 2 2/3 C. all-purpose flour
  • 2/3 C. unsweetened cocoa powder
  • 1 1/2 Tbs. pumpkin pie spice
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 C. butter
  • 2 C. white sugar
  • 1/3 C. applesauce
  • 3 eggs, beaten
  • 1/2 C. heavy cream
  • 1 15 oz. can pumpkin
  • 1 C. brown sugar
  • 1/2 C. butter
  • 1/3 C. heavy cream
  • 1 C. confectioners' sugar

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Preheat oven to 350 degrees. Lightly grease a 9 inch Bundt pan. In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 C. butter, 2 C. sugar, applesauce, and eggs. Mix in 1/2 C. heavy cream and pumpkin. Stir into the 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 the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.

Place the brown sugar, 1/2 C. butter, and 1/3 C. heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

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