This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone’s sweet tooth!

Pumpkin Chocolate Dessert Cake


  • 2 2/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 tablespoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 cup butter
  • 2 cups white sugar
  • 1/3 cup applesauce
  • 3 eggs, beaten
  • 1/2 cup heavy cream
  • 1 (15 ounce) can pumpkin
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/3 cup heavy cream
  • 1 cup confectioners’ sugar


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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