Every fall, we run into a problem. We host social gatherings relatively often and our wonderful friends always bring some brews along to share. And, inevitably, someone leaves behind some seasonal pumpkin ales.
So, what’s the problem? I don’t like drinking liquid potpourri.
There are few varieties of beer I don’t like and pumpkin beer is one of them. It just doesn’t taste like beer to me — so what’s the point?
This week I found myself staring into our fridge at a couple bottles of Schlafly Pumpkin Ale wondering what to do with them. Schlafly beer is great, but I just couldn’t bring myself to drink them. I did something even better — I baked them.
That’s how I came up with this Double Chocolate Bundt Cake with Pumpkin Ale Glaze. The cake recipe is one of my favorites from Picky Palate. I’ve used that cake recipe nearly a dozen times and it always turns out perfectly moist. It’s crowd pleaser! The pumpkin spice buttercream listed in the recipe is amazing, but the glaze I use is lighter. If you aren’t a beer fan, don’t worry — the pumpkin ale itself is very sweet and you can barely taste the beer flavoring.
This recipe does only use a small portion of a bottle of beer, but save the leftovers! I’ve got a recipe for Pumpkin Ale Ice Cream coming your way tomorrow.
Double Chocolate Bundt Cake with Pumpkin Ale Glaze
Cake recipe from Picky Palate
[ingredients title=”Cake Ingredients”]
- 1 box devil’s food cake mix
- 1 box instant chocolate pudding
- 1/2 cup coconut, canola or vegetable oil
- 1/2 cup milk
- 4 eggs
- 1/2 cup sour cream
- 15 oz. pumpkin
- 2 cups semi-sweet dark chocolate chips
[ingredients title=”Glaze Ingredients”]
- 4 Tbsp. pumpkin beer
- 1 Tbsp. milk
- 2 cups powdered sugar
- Preheat oven to 350 degrees. Coat bundt pan in butter then lightly coat with flour, shaking off any excess. Set aside.
- Combine all cake ingredients in a large bowl or stand mixer and mix on medium speed until combined. Pour batter into bundt pan and even out top by using a rubber spatula.
- Place cake on middle oven rack and cook for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
- Place pan on cooling rack for 10 minutes. After 10 minutes, run a knife along the edges of the cake before flipping it out of the pan and straight onto the cooling rack. Cool completely.
- While cake cools, make the glaze by combining beer, milk and powdered sugar. Stir with a fork or whisk until smooth. Once cake is cool, spoon glaze all over cake.