• Cooking Time: 55 to 60
  • Servings:
  • Preparation Time:



  • 1 1/2 cups (3/4 lb.) butter, at room temperature
  • 3 cups sugar
  • 6 large eggs
  • 2 teaspoons vanilla
  • 1 1/4 cups canned pumpkin
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 cup Dutch-processed unsweetened cocoa
  • 2/3 cup buttermilk
  • Chocolate glaze: (recipe follows)
  • 4 ounces chopped semisweet chocolate
  • 1/2 cup whipping cream
  • 1 tablespoon butter
  • 1 teaspoon corn syrup
  • 1/2 cup chopped roasted, unsalted peanuts (optional)


  • In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended.
  • Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • Scrape half the mixture into another bowl.
  • To make pumpkin batter:
  • Beat pumpkin into half the butter mixture until well blended.
  • In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves.
  • Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.
  • To make chocolate batter:
  • In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa.
  • Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
  • Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan.
  • Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter.
  • Repeat to spoon remaining pumpkin and chocolate batters into pan.
  • Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.
  • Bake in a 350° regular or 325° convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes.
  • Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.
  • Pour warm chocolate glaze over the top of the cake, letting it drip down the sides.
  • Sprinkle glaze with peanuts if desired.
  • Let stand until glaze is set, about 2 hours, or chill about 30 minutes.
  • Chocolate Glaze:
  • In a heatproof bowl or the top of a double boiler, combine chopped semisweet chocolate, whipping cream, butter, and corn syrup.
  • Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then remove from heat.
  • Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.

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