Beet Bundt Cake

Autumn Pumpkin 9

I found this recipe handwritten in my grandmother's well-worn cookbook. I've made it many times, and my four grandchildren love it (they think it's just a moist chocolate cake). It's especially appropriate for this contest because our state is known as the beet-growing capital.

Modified from: Beet Bundt Cake

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Serving size has been adjusted!

Original recipe yields 16 servings



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  1. In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt cocoa with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. fluted tube pan. Bake at 375 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar.
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This is a great recipe! Thanks so much. I did add more chocolate. The texture was wonderful!