Once the weather shifts to the next season and the days get cooler, there’s nothing like pumpkin spice to celebrate the arrival of fall. My Pumpkin Spice Chocolate Hazelnut Bundt Poke Cake is the ultimate dessert lover’s dream. The combination of pumpkin spice and chocolate hazelnut makes this cake truly decadent. It just may become one of your new favorite fall recipes, I know it is mine!
Prep Time: 20min. Bake Time: 40 min.
Ingredients:
- 1 - 15oz can 100% pure pumpkin
- 2 large eggs
- 1 cup buttermilk
- ½ cup (1 stick) unsalted butter, melted
- ½ cup canola oil
- ½ tsp. vanilla extract
- ¾ cup white sugar
- ¾ cup light brown sugar
- 2 cups flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 ¼ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground cloves
- ¼ cup finely diced pecans
- 1 - 13 oz. jar of chocolate hazelnut spread (I used Nutella)
- canola spray oil
Other:
- 1 - Bundt cake pan
- 1 - small frying pan
- 2 - large bowls
- 1 - microwaveable bowl
- 1 - whisk
- 1 - spatula
- 1 - large spoon
- 1 cooling rack
- 1 - round plate (cake size)
Directions:
- Preheat the oven to 325 degrees.
- Spray the Bundt pan with canola spray and set aside.
- Microwave room temp. butter until melted (approximately 30-40 seconds), then set aside and allow to cool.
- In a large bowl whisk eggs vigorously until egg color turns a lighter yellow.
- Add the canned pumpkin, buttermilk, oil, vanilla extract and white and brown sugar.
- Using the second large bowl, add flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves, then whisk to incorporate all dry ingredients.
- Add the cooled melted butter into the large bowl of wet ingredients and whisk until well combined.
- Gently fold the wet ingredients into the dry ingredients until well combined.
- Let the mixture sit for five minutes. This allows the mixture to slightly rise and become light and fluffy in texture, resulting in a very moist cake, move the pan back and forth to ensure that the cake batter is
- Using a spatula, evenly distribute the cake batter into the Bundt pan, then to ensure it’s even, move the pan in a back and forth motion.
- Place the cake on the middle rack in the oven and bake for 40 minutes or until a toothpick inserted into the cake comes out clean.
- Take the cake out of the oven, place on a cooling rack and allow the cake to cool slightly for 10 minutes.
- In the meantime, over medium heat spread the pecans evenly into a small frying pan and stir occasionally for approximately five minutes, just until the pecans are slightly browned and fragrant, set aside.
- Take a large plate, turn it upside down and place it carefully on top of the Bundt pan.
- Using a pair of hot pads, hold onto the Bundt pan and the plate and carefully turn the Bundt pan upside down, this will allow the cake to release from the Bundt pan and the cake will be right side up on the plate.
- Using a wide straw or the opposite end of a spoon, gently poke holes into the top of the cake going midway down into the cake. This will allow the melted chocolate hazelnut spread to seep down into the cake.
- Empty the entire contents of the chocolate hazelnut spread into a microwavable bowl, cover and microwave for approximately one minute or until melted and runny.
- Using a large spoon, spoon the melted hazelnut spread all over the cake, making sure that plenty of the spread seeps down into the holes. Using the back of the spoon, lightly spread the chocolate hazelnut all over the cake. No need to make it look perfect.
- Take the toasted pecans and sprinkle generously over the top and sides.
- Enjoy!