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Pumpkin Chocolate Dessert Cake


"This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!"
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1 h servings 613 cals
Original recipe yields 12 servings (1 - 9 inch layer cake)


  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 90.2g
  • 29%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
  2. In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
  3. Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
  4. Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

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Read all reviews 128
  1. 152 Ratings

Most helpful positive review

YUMMY! This is a wonderfully moist, rich cake.... mmm-mmm! I used evaporated milk as a cheap substitute for the heavy cream, and margarine for butter - it turned out wonderful and got rave rev...

Most helpful critical review

I would have liked to taste more pumpkin flavor as well as the spices. I think the chocolate overpowers this recipe. The frosting is very sweet.

Most helpful
Most positive
Least positive

YUMMY! This is a wonderfully moist, rich cake.... mmm-mmm! I used evaporated milk as a cheap substitute for the heavy cream, and margarine for butter - it turned out wonderful and got rave rev...

My 5 year old daughter and I made cupcakes from this recipe last night. I accidently left them on the baking rack last night and they are PERFECT this morning. Not dry at all. I did NOT use t...

Great recipe made even better by suggestions found in earlier reviews, made a few changes subsituted half wheat flour and half brown sugar. Used evaporated milk instead of heavy cream. Didn't ha...

This was good, dense almost like a torte. It's not as rich as I expected, more of a mild chocolate flavor. I would recommend sifting the powdered sugar before adding it to the frosting, it was l...

I have made this recipe FIVE times since I first saw it two months ago! My family doesn't even like chocolate, but they gobbled this up. My son even requested it for his birthday cake! I live...

This is a wonderful cake recipe. Moist, somewhat dense, just the way I like it - not too dry or light. Anyway, I had no applesauce so used sour cream. It turned out fabulous and everyone has ...

I'm eating this cake as I write this review. Yum! It's so good, moist, and the frosting is delicious!! I will make this recipe many times I'm sure. I will try chocolate chips next time for a new...

I don't usually like chocolate cake that much but this is an exception! I needed to use up some extra pureed pumpkin and I found this recipe. I followed the directions exactly but added 1 tsp ...

This cake was certainly different than any other chocolate cakes I've made. It really was quite moist, and the frosting complimented it nicely. I had to bake it for 15 minutes longer than the re...