Ingredients
12
12 servings
- •2.6666700839996 cups all-purpose flour
- •0.66666698455811 cup unsweetened cocoa powder
- •1.5 tablespoons pumpkin pie spice
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •0.75 cup butter
- •2 cups white sugar
- •0.33333298563957 cup applesauce
- •3 eggs, beaten
- •0.5 cup heavy cream
- •1 (15 ounce) can pumpkin
- •1 cup brown sugar
- •0.5 cup butter
- •0.33333298563957 cup heavy cream
- •1 cup confectioners' sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch Bundt pan.
- In a medium bowl, mix 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 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 cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
- Place 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 confectioner's sugar and drizzle over cake immediately.
Nutritional Facts
Per 12 servings
- Calories: 613
- Carbohydrate: 90g
- Fat: 28g
- Fiber: 4g
- Protein: 7g
- Sugar: 64g
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