Ingredients Jump to Instructions ↓

  1. 2 2/3 cups all-purpose flour

  2. 2/3 cup unsweetened cocoa powder

  3. 1 1/2 tablespoons pumpkin pie spice

  4. 2 teaspoons baking powder

  5. 1 teaspoon baking soda

  6. 3/4 cup butter

  7. 2 cups white sugar

  8. 1/3 cup applesauce

  9. 3 eggs, beaten

  10. 1/2 cup heavy cream

  11. 1 (15 ounce) can pumpkin

  12. 1 cup brown sugar

  13. 1/2 cup butter

  14. 1/3 cup heavy cream

  15. 1 cup confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan. 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. 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. 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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