Double Chocolate Bundt Cake with Pumpkin Ale Glaze

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.

20151014ChocolateBundtCake0009So, 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


[directions title=”Directions”]

  1. Preheat oven to 350 degrees. Coat bundt pan in butter then lightly coat with flour, shaking off any excess. Set aside.
  2. 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.
  3. Place cake on middle oven rack and cook for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
  4. 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.
  5. 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.


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