INGREDIENTS:

FOR THE CAKE: DOUBLE IF MAKING TWO BUNDTS

  • 1 cup canned pumpkin puree
  • 1/3 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup applesauce
  • 2 eggs
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg

FOR THE FROSTING:

  • 4 oz cream cheese, softened
  • 2-3 cup powdered sugar
  • 2 Tbsp milk
  • 2 tsp vanilla extract

FOR THE GANACHE:

  • 1 Tbsp heavy cream
  • 1 Tbsp milk
  • 1/4 cup butter
  • 1 tsp vanilla extract
  • 2 tsp corn syrup
  • 1 oz bittersweet chocolate
  • 1 oz semi sweet chocolate morsels
  • 1 1/4 cup powdered sugar

DIRECTIONS:

  1. In mixer, beat together pumpkin, sugars, applesauce and eggs. Blend in the flour, baking powder and soda, salt, and seasonings.
  2. Pour batter into well greased and floured bundt pan.
  3. Bake in a 350 degree oven for about 38-45 minutes. Allow to cool in pan about 5 minutes before flipping onto a rack. Repeat by making a second cake if you want two layers.
  4. Cool completely before frosting. To make frosting, beat cream cheese until smooth. Beat in vanilla, milk and powdered sugar and mix for 2-3 minutes. Invert one cake so the flat part is facing upwards. Spread frosting evenly on cake and top with second cake. *If only using one bundt cake, carefully slice cake in half horizontally, lifting up the top layer. Spread frosting between layers, return top layer above the frosting.
  5. To make chocolate glaze, in a small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. When butter is completely melted, turn heat to low and add in the chocolate. Remove from heat and whisk in the powdered sugar. When completely smooth, spoon over top of cake. Allow to set about 15 minutes. Enjoy!