Pumpkin Chocolate Dessert Cake

This delicious dessert cake will be a must-have at your next party. Pumpkin Chocolate Dessert Cake combines the moist, rich flavor of pumpkin cake with the sinful decadence of chocolate cake and then tops it with a creamy frosting. This one will be a hit!

Pumpkin Chocolate Dessert Cake

4 from 9 votes


  • 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


  • 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 cooling 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.

Leave a Comment