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Ingredients

2 ⅔ cups all-purpose flour ⅔ cup unsweetened cocoa powder 1 ½ tablespoons pumpkin pie spice 2 teaspoons baking powder 1 teaspoon baking soda ¾ cup butter 2 cups white sugar ⅓ cup applesauce 3 eggs, beaten ½ cup heavy cream 1 (15 ounce) can pumpkin 1 cup brown sugar ½ cup butter ⅓ cup heavy cream 1 cup confectioners' sugar

Nutrition Info

613.3 calories carbohydrate: 90.2 g cholesterol: 120 mg fat: 27.7 g fiber: 4 g protein: 6.6 g saturatedFat: 16.8 g servingSize: - sodium: 333.6 mg sugar: 63.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

1 - 9 inch layer cake

This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!