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| Chocolate Pumpkin Bundt® Cake |
"It's so simple to make and oh so good the longer it sits the better it gets. This cake is amazing with nothing at all on it or you can use a glaze."
Ingredients :
- 1 (15.25 ounce) package chocolate cake mix
- 4 eggs
- 1 cup pumpkin puree
- 3/4 cup white sugar
- 1/2 cup oil
- 1/4 cup water
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
Instructions :
| Prep : 10M | Cook : 16M | Ready in : 45M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).
- Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.
Notes :
- Can use a yellow cake mix as well. Yellow cake mix cooks quicker than the chocolate, so adjust time based on which mix you use.
- Can cut the sugar down to 1/2 cup and it does not change the texture or taste of the cake.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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