Tis the season for PUMPKIN RECIPES! My cup full of pumpkin runneth over and I’m loving it! I love the comforting flavor of cinnamon and pumpkin coupled with the colder weather! Its just such a happy, delicious flavor! So, here’s ANOTHER pumpkin recipe for you guys today (I just can’t help myself!)
Let me tell you about this dessert- only a few ingredients go into this and typically I’d have everything on hand! The dry ingredients consist of a yellow cake mix, cinnamon and nutmeg-thats it. Let me tell you–cake mixes not only save you time, but also money! Just yesterday, there was a super sale at one of our markets with cake mixes going for $0.55 a box! Anyways, you basically dump everything in a bowl, mix, and bake. 10 minutes–tops! Oh, and this cake lasted about 48 hoursat my house-irresistable I tell you!! Just can’t beat the pumpkin bundt!
Pumpkin Bundt Cake with Chocolate Glaze
Servings 12 Servings
1 1/4 cups pureed pumpkinFor the chocolate glaze:
- 1/3 cup chocolate chips I used nestle tollhouse semi-sweet
- 2 tablespoons milk
- 2 tablespoons chocolate syrup I used Hershey's
Preheat oven to 325 degrees. In a large bowl, whisk eggs, yogurt, oil and pumpkin together until uniform in color. Stir in cake mix and spices until just combined. Spoon into greased 12-cup bundt pan. Bake 35-45 minutes, or until toothpick comes out clean. Cool 10 minutes and remove from pan. In a small, microwaveable bowl, add all ingredients for chocolate glaze. Microwave for 1 minute on low power (I did mine at 50% power-you might have to zap your sauce longer depending on the strength of your microwave). Carefully stir sauce until smooth and runny. Drizzle over cake. Serve warm. Store in an airtight container or wrapped in plenty of plastic wrap. Yield: at least 12.