There’s something especially cozy and right about a pumpkin and spice bundt cake in the autumn. This Pumpkin-Chocolate-Apple Butter Bundt Cake hits all those notes perfectly… and that took some effort on my part, as I actually had two fail-cakes in the process of developing this recipe.

This isn’t a heavily sweet cake. There is no dense glaze. This cake is really all about pumpkin and spice, with the chocolate and apple butter beautifully complementary.

This is the kind of cake that functions well for breakfast, brunch, or dessert.

PrintBready or Not Original: Pumpkin-Chocolate-Apple Butter Bundt CakeThis luscious cake is moistened by a combination of pumpkin puree and apple butter. It’s simple and perfect.Author Beth CatoEquipment10-cup bundt panIngredients3 cups all-purpose flour1/3 cup unsweetened cocoa powder sifted1 1/2 Tablespoons pumpkin spice2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt2 cups white sugar3/4 cup unsalted butter softened1/3 cup apple butter3 large eggs room temperature15 ounces pumpkin puree1/2 cup half & half or milkconfectioners’ sugar to dust topInstructionsPreheat oven at 350 degrees. Generously apply nonstick spray to a 10-cup bundt pan.Combine the flour, cocoa powder, pumpkin spice, baking powder, baking soda, and salt. Set aside.In a large mixing bowl, beat together sugar, butter, apple butter, and eggs until no eggy streaks remain. Add pumpkin puree and half & half. Fold in the dry ingredients, scraping bottom of bowl to incorporate everything.Pour batter into pan and smooth out the top. Bake for 50 to 60 minutes; the middle of the cake should pass the toothpick test.Let cool for 15 minutes. Carefully invert cake onto cooling rack to cool completely.Add sprinkling of confectioners’ sugar over the top. Slice and serve. Cake can also be sliced, wrapped, and frozen for later enjoyment.OM NOM NOM!