Pumpkin Bundt Cake with Orange-Chocolate Ganache

October 30, 2013
2 Ratings
  • Serves 8 to 12
Author Notes

This is a great fall dessert that has a bit of sophistication with the addition of the orange-chocolate ganache, yet it's extremely easy to make. —Harvey Morris

What You'll Need
  • For the bundt cake:
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 cup butter, room temperature
  • 1 cup dark brown sugar
  • 1 cup solid pack pumpkin
  • 1 egg
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla
  • For the ganache:
  • 1/3 cup bittersweet chocolate, chopped
  • 3 teaspoons orange juice, room temperature
  1. For the bundt cake:
  2. Preheat your oven to 350 F degrees. Coat a 6-cup bundt pan with non-stick cooking spray.
  3. Combine flours, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Whisk to mix well. Combine butter and brown sugar in large bowl and beat at medium speed until mixed well. Beat in pumpkin and egg. Reduce to low speed and beat in flour mixture. Beat in buttermilk and vanilla, just until moistened. Pour batter into prepared pan.
  4. Bake 25 to 30 minutes, or until toothpick inserted into center comes out clean. Cook the cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely on wire rack.
  1. For the ganache:
  2. Melt the bittersweet chocolate slowly in a microwave-safe bowl. Heat on 50% power in 30-second intervals until chocolate starts to melt. Then remove and stir gently until completely melted. Add the juice, a teaspoon at a time, while mixing well with a whisk. Drizzle over the cooled cake.

See what other Food52ers are saying.

  • KimmyV
  • Harvey Morris
    Harvey Morris
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  • Brandy Dare
    Brandy Dare

5 Reviews

Brandy D. November 7, 2017
I baked this recipe this week and it turned out amazing! I buttered my bundt pan and used sugar instead of flour. I also didn't have OJ so I used some orange liqueur and drizzled the ganache more sparingly. It was wonderful and one I will be making in the days before thanksgiving, because it stayed SO MOIST and was so easy! Thank you for sharing!
Harvey M. November 7, 2017
Thanks for sharing your baking success, Brandy! I love your use of orange liqueur and sugar for flour. Making a recipe your own is what I love about experimenting in the kitchen. Have a great Thanksgiving! Cheers - Havey Morris
Terri H. November 25, 2016
Delicious! Followed your recipe exactly and it was a Thanksgiving dessert hit that complimented the range of traditional pies. Plan on making it again this week for a friend's birthday and may experiment with icings. Thank you!
Harvey M. November 26, 2016
Thanks, Terri H! I'm so glad to hear the dessert was a hit at your Thanksgiving table. Cheers! - Harvey Morris
KimmyV November 2, 2013
I'm trying this recipe today! Will let you know how it turns out.