Keep Calm and Bundt On: Pumpkin-Chocolate Harvest Bundt Cake!

In anticipation of National Bundt Day, November 15th,

I baked a Pumpkin-Chocolate Harvest Bundt Cake~

a cake lover’s Thanksgiving alternative to pumpkin pie

with the added bonus of chocolate!


And I’m joining Cuisine Kathleen, for a Bundt Cake Challenge

sharing pans, cakes and recipes, along with a little tabletop fun.

I have The Original Bundt Pan, a classic. No fancy design is required for a Cranberry-Apple-Pumpkin Bundt Cake, the flavors of fall in a cake!

The base flavor of the cake is pumpkin with a filling of apple, cranberry and toasted pecans. If that’s not enough to tempt your taste buds, it’s topped with maple glaze and sugared pecans and pepitas!

You can find the recipe here.

Cinnamon Streusel Bundt Cake

I also have a Holiday Bundt Tree Pan, ideal to accompany a sweet story, The Year of the Perfect Christmas Tree. Cinnamon Streusel Bundt Cake is quick and easy to make with Cinnamon Streusel Bundt Mix, then sprinkled with drifts of snowy confectioners sugar.

 You can find boxes of Nordic Ware Bundt Mixes at bargain prices at HomeGoods on occasion and I always check the baking/food section when I’m there.

Brown Sugar Sand Castle with Nordic Ware Castle Bundt Pan

In case you need to sculpt a brown sugar sand castle (doesn’t everyone? ;) a Nordic Ware Castle Bundt Pan is a perfect mold. I have yet to bake a cake in it, but have seen it used for adorable gingerbread houses and a haunted mansions for Halloween.

Fairy Little Christmas Stump de Noel Cake

And last but not least I have a Nordic Ware Stump de Noël Pan that was a Williams-Sonoma exclusive. Perfect for celebrating a Fairy Little Christmas with a Stump de Noël Cake, complete with Tootsie Roll Poinsettias and Enchanted Forest Confections!

Stump de Noel Cake

The pan is no longer available but you could use a tube pan or classic bundt pan, sculpting and carving a cake stump while nibbling on the cake scraps, bonus ;)

How to create Tootsie Roll Poinsettias and Flower Fairy lore, here.

Nordic Ware Autumn Wreath Bundt Pan

I added an Autumn Wreath Bundt Pan to my collection,

also referred to as a Fall Harvest Bundt Pan.

Pumpkin Chocolate Harvest Cake

I used Nordic Ware’s recipe for Pumpkin-Chocolate Harvest Cake, with the addition of a Bourbon-Pecan Glaze and served with some Nutter Butter and Hersey Kisses Acorns to wreath the cake!


Pumpkin-Chocolate Harvest Cake with Bourbon-Pecan Glaze

Cake Ingredients

2/3 cups butter, softened

2 cups sugar

1 egg

2 egg whites

2 1/3 cups flour

1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 (15 oz. can) pure pumpkin

1/2 cup water

3 Tablespoons cocoa powder

1 Tablespoon water



Heat oven to 350 degrees.

Grease and flour bundt pan, set aside. (I used Baker’s Joy)

In a large bowl, beat softened butter and sugar until creamy.

Add egg and egg whites, mix well.


Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, pumpkin and a 1/2 cup water. Mix on low speed until blended, scraping sides of bowl often. Increase speed to medium for another 2 minutes.

Remove about 3/4 cup of the batter, place in small bowl, set aside.

Spoon remaining batter into bundt pan.


To reserved batter add cocoa powder and 1 tablespoon water. Stir to combine.

*Place spoonfuls of chocolate batter on top of pumpkin batter.

Using a knife, swirl chocolate batter into pumpkin batter to marble.

Bake 45 minutes or until toothpick inserted comes out clean.

Cool for 10 minutes in pan, remove from pan to invert onto wire rack and let cool completely.

*Next time I would pour half the pumpkin batter in the pan, spoon in the chocolate batter, add the remaining pumpkin batter, then swirl for better marbling.

Bourbon-Pecan Glaze

¼ cup firmly packed brown sugar

2 tablespoons unsalted butter

1 tablespoon maple syrup

*2 teaspoons bourbon (substitute 1 teaspoon vanilla if preferred)

1/4 – 1/3 cup chopped pecans

In small saucepan, stir together brown sugar, butter and maple syrup. Bring to boil over medium heat. Reduce heat and simmer for 2 minutes. Stir in pecans. Remove from heat and stir in bourbon (or vanilla). Pour warm glaze over cake immediately.


 Hersey Kisses Acorns are an easy fall treat!

I couldn’t find with mini vanilla wafers, so I used Mini Nutter Butter Bites as the acorn caps.


They’re topped with Butterscotch Morsels. Instead of using frosting or melted chips to attach the Nutter Butter caps and morsels, I used peanut butter as the ‘glue’ for more peanut butter flavor.


You can find a printable recipe for

Pumpkin-Chocolate Harvest Cake with Bourbon-Pecan Glaze, here.


Keep Calm and Bundt On![Chef-Hat]-Keep-Calm-And-Bundt-On

You can generate your own Keep Calm poster, here.


You’re invited to join me at A Proud Tom Turkey Table, here.

Keep Calm and Bundt On: Pumpkin Chocolate Harvest Bundt Cake!

Thank you for your visit, sharing with:

Cuisine Kathleen Bundt Cake Challenge,
 Metamorphosis MondayThe Scoop,
Wow Us Wednesdays

  52 comments for “Keep Calm and Bundt On: Pumpkin-Chocolate Harvest Bundt Cake!

  1. Cheryl
    November 12, 2014 at 5:48 am

    I could spend all day just on your web site.

  2. November 12, 2014 at 6:25 am

    I’m salivating all over my keyboard………..:) Beautiful pictures, wonderful recipes, as always. Thank you!!

  3. November 12, 2014 at 6:58 am

    Looks like a great cake Mary, I love the two colors! The little acorns are adorable too:@)

  4. November 12, 2014 at 7:30 am

    My house is going to filled to the brim with those chocolate peanut butter acorns! Adorable !
    See? It’s those lil details that put your talent over the top!!

  5. November 12, 2014 at 7:48 am

    Mary all your recipes sound great! Time to take out that bunt cake pan, start baking!

  6. November 12, 2014 at 8:10 am

    Holy Bundt Cake Mary, what a fabulous tribute to the classic cake! I love seeing all the different styles of your pans and the recap of the creative things you’ve done with them~ your new pan has baked another winner, and your new turkey plates and ceramic gobbler seem pretty pleased to be included in the tasting. Please pass the chocolate Bourbon Pecan glaze and add a pile of Nutter Butter chocolate acorns to my plate! psst, I just found the Cookie Brittle from Holly Baking at HG, look for it on your next trip :)

  7. November 12, 2014 at 8:36 am

    Your pumpkin chocolate bundt cake looks perfect for the ending of a Thanksgiving meal, Mary! Thanks for the tip of what you’d do next time when making it. You always garnish your cakes so beautifully. I have the Nordic tree bundt pan, also. I like the idea of a cinnamon cake in it, dusting it with powdered sugar, for a snowy effect. Bundt on, Mary, and keep ’em coming!

  8. linda kemp
    November 12, 2014 at 8:50 am

    You are so much fun! I love all the cakes but the little acorns are adorable.

  9. Annie
    November 12, 2014 at 9:29 am

    Oh gosh Mary, this is so incredibly beautiful. I want some of these pans! Miss you…A

  10. November 12, 2014 at 9:35 am

    Thank ther dear Lord that I don’t live close to you, I would be the size of a barn (IF you wanted to share some of the goodness you are always making)!!!! I never, ever bake. Joe doesn’t like sweets, never eats then so I would have to eat it all and that is just too darn tempting. BUT, if I can find my bundt pan:) I am going to make the cranberry one. I can take it to our dinner group this coming sat. night! The “acorns” are adorable!!!! At the first picture I wondered how you made them. You are amazing!!!!

  11. November 12, 2014 at 9:37 am

    PS, question: do you always use a tripod for your pics? I would need a step stool too to get high enough to look straight down at what I was photographing.

    • November 12, 2014 at 9:39 am

      Hi Pinky I never use a tripod, I’d trip over it and move around too much :)

  12. November 12, 2014 at 9:38 am

    Chocolate makes EVERYTHING better! Can’t wait to try this recipe!!

  13. November 12, 2014 at 9:53 am

    There is nothing like a great bundt cake!…and you always present the most wonderful ones!…Love the combination of the pumpkin and chocolate…gorgeous table and too bad that beautiful fall bundt pan is no longer is a beauty!!

  14. Melissa Leach
    November 12, 2014 at 9:54 am

    This post is just beautiful…I, too, am salivating over these amazing bundt cakes. Your acorns are a hit! Can’t wait till Sunday when I can do somebaking! Thanks for sharing your talents with us.

  15. November 12, 2014 at 10:25 am

    Thank you for starting my day with such extraordinary images! You are so talented and creative, and inspirational, to boot!!! Rosie @ The Magic Hutch

  16. November 12, 2014 at 10:35 am

    Your creativity is just mind boggling!!! Look at those little chocolate morsel acorns! What a neat idea!!! So cute…and edible! Pinning that idea for future use for sure!!!

    While all of your cakes are beautiful, I have to say that cinnamon streusel design really “takes the cake”! What a cool structure!!! Looks just like a snow-kissed grove of Christmas trees!

    No doubt I NEED a brown sugar sandcastle! I think everyone should have one at least once in their lifetime! ;-)

  17. Marilyn Morphis
    November 12, 2014 at 10:57 am

    I absolutely love the time and total 110% effort you put into every single one of your posts. Thank you over and over again for the beautiful eye candy you give to us to enjoy. I so do look forward to your post here in the blog world. ~m

  18. November 12, 2014 at 11:16 am

    So many different cake molds…l really like the oh so real looking sand castle. The little acorns are adorable, too.
    Have a nice week, Mary.

  19. November 12, 2014 at 11:24 am

    Mary, each one of these makes a perfect autumn dessert. I love baking in a bundt pan, mainly because it brings back many memories of my childhood. My mom baked a delicious rum cake that was my grandmother’s recipe, and it was always baked in her bundt pan. No fancy ones back then, just the original like yours. ‘-)
    Your garnish details are always so creative and offer an elegant finishing touch. Loving the little acorn bites. Will need to make some of these.
    Thanks once again for sharing your talents. You are the best!

  20. November 12, 2014 at 11:43 am

    I am having sugar overload after sampling all your beautiful cakes.

  21. Gayle Zachariasen
    November 12, 2014 at 11:49 am

    How do you get the brown sugar to stick together when making your brown sugar castle “bundt” cake? You said you have yet to bake a cake in your Nordic castle bundt cake pan, yet the brown sugar castle you made is awesome. I would love to make one.

    • November 12, 2014 at 1:11 pm

      Hi Gayle, You just pack the brown sugar down firmly in the pan and unmold it just like you would a cake. The brown sugar holds together, but it’s not permanent :)

  22. November 12, 2014 at 3:27 pm

    Oh Lordy…there is NO WAY I’m posting my pathetic attempt at a bundt cake now! Yours are all so spectacular, Mary & staged so beautifully. I was lucky to find a autumnal paper plate to photograph mine on. LOL Honest!!

    Thanks so very much for the recipes….I am stealing that part for the glaze, since mine sure needs something to wake it up. AND those little acorns are just too stinkin’ cute for words!! NutterButters are DH’s favorite cookie, so you KNOW I’m copying that one, too.
    You are truly an inspiration to so many of us who strive to improve in so many ways. Thanks a million for sharing all your ideas with us.

  23. FABBY
    November 12, 2014 at 7:04 pm

    Oh my lord!….wish I was close to you to have a sample of each gorgeous cake, BUT, in the other hand Im sort of happy I am not!…because I’d have to have them all and I will die with an overdose! I love that glaze for the Pumpkin cake. I’ve made it before, but with no glaze. I too just bought some more tins while I was visiting my grands…got this gorgeous C’mas star tin and the Babarian shape one as well.
    Love all yours! See you at Kathleen’s.

  24. November 12, 2014 at 7:31 pm

    Mary, Your pumpkin chocolate bundt cake is beautiful and your presentation is perfect. The Hershey kiss acorns are totally adorable and look very tempting.

  25. November 12, 2014 at 8:30 pm

    Pumpkin and chocolate are a wonderful combination, and this cake sounds wonderful. I’ve had my eye on your tree Bundt pan for a while ;o) Each year, I make the Hershey kiss acorns and our family enjoys them. Happy Bundting!

  26. November 12, 2014 at 8:55 pm

    lovely walk down memory lane, my fav was your sand castle, you just endlessly create fun and merriment, its always always walk away with a smile from here! and they say the internet is filled with haters, they obviously don’t know where to look for the good stuff 24/7 ;-)

  27. November 12, 2014 at 10:15 pm

    You are quite a Bundt maker! Clearly I am in the presence of greatness at this party. I only have the regular pan, but I think I need to branch out!

  28. November 13, 2014 at 1:14 pm

    Wow, you are a collector too! What a great post, such fabulous pictures! Everyone of them look so delicious! I have the wreath, but I think it is a Christmas design. I love Bundts, they don’t have to be iced to look beautiful! Thanks for taking the time to join the challenge, I know you and ML are working on another extravaganza. You 2 are amazing!

  29. November 13, 2014 at 5:17 pm

    Hey Mary! couldn’t find an email addy for you but just wanted to let you know that I referenced your blog on my blog today because I used one of your recipes and wrote about it. Linked back to your blog and the particular post where you wrote about it. Hope that was ok with you……love your ideas and recipes! Thanks

  30. November 13, 2014 at 8:13 pm

    Went to antique club this morning and the hostess was serving a delicious spice bundt cake with cream cheese icing. She had bought it at Nothing Bundt Cakes, a bakery here in Austin. Unfortunately they had cut it and put it on plates before I could get a photo. I certainly did enjoy eating it though. ‘-)
    Don’t you love the name?
    Stay warm. It’s chilly here in Austin!

  31. November 14, 2014 at 4:43 pm

    Hi Mary, Your Tom Turkey table is so pretty and festive for Thanksgiving, and your pumpkin chocolate harvest cake looks wonderful!! Yum!! I’m glad you shared the recipe with us. ;) You have a great collection of bundt pans; I make more pies than cakes, but now I’m having second thoughts on that after reading this post. Oh I almost forgot — your new header is gorgeous! Hasn’t this been a pretty autumn here in North Carolina?

    I’m visiting from Home Sweet Home party — hope you have a wonderful weekend!



  32. November 15, 2014 at 10:06 am

    Featuring your post today on StoneGable! LOVE these bundt cakes!

  33. November 15, 2014 at 12:24 pm

    Your post is just stunning! So breathtaking! Thank you for sharing!

  34. November 16, 2014 at 2:31 pm

    What a lovely harvest-y looking cake! I especially love the little pumpkin in the middle, so cute! :)
    Visiting from Foodie Friday ~April

  35. November 18, 2014 at 10:15 am

    Prettiest cake ever Mary! Thanks fro sharing!

  36. November 18, 2014 at 2:25 pm

    Oh my! I had no idea there were so many beautiful bundt pans on the market! All of your cakes look gorgeous and delicious! I would love for you to share these at the Talented Tuesday Link Party – every Tuesday starting at 9am central – hope to see you there!

  37. November 20, 2014 at 12:29 pm

    Will feature today at Home Sweet Home! Thanks for sharing!

  38. Beth
    November 4, 2015 at 10:25 am

    I just found your website! Oh my.. this is one of the best I have seen. Your photography is beautiful and your recipes are incredible. Thank you for such a wonderful place to retreat and enjoy! I can’t wait to share your site with my friends.

  39. Wanda jordan
    October 3, 2016 at 7:23 am

    Link for acorns not working . Sorry

    • October 3, 2016 at 7:38 am

      Wanda, The Hersey Kisses Acorns are decorations with the Pumpkin Harvest Bundt Cake recipe, so the link is right. Just scroll down the to the bottom for the easy DIY, no recipe required :)

  40. Wanda jordan
    October 3, 2016 at 7:28 am

    I’m sorry to be such a pest. But I can’t even print just one page. The pages are all mixed up . You get one half on one page then another have on another one. Can’t copy and paste due to it highlights the whole thing. Really is there anything you can do to make printing you recipes and things easier. I’m sure others have the same problem just don’t want to say anything. But it would be a great help to make stuff be on one page. Make the print smaller of photos smaller so we can save. Thanks so much if you can arrange this for all of us out here following you..

Comments are closed.

%d bloggers like this: