September 17, 2018

Chocolate Pumpkin Bundt Cake

Name: Chocolate Pumpkin Bundt Cake
Prep time: 20 min
Cook time: 60 min
Total time: 70 min
Yield: 12
Ingredients: 1 1/2 cup butter; 2 cup sugar; 6 eggs; 2 teaspoon vanilla; 1 1/4 cup canned pumpkin; 1 3/4 cup flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1 cup flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup cocoa powder; 2 squares semi sweet chocolate; 1 Tablespoon butter; 1 teaspoon corn syrup

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This Pumpkin Bundt Cake is made from chocolate and pumpkin batter swirled together and topped off with chocolate glaze. This pumpkin chocolate cake is a perfect fall cake or Halloween treat.

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Pumpkin is the quintessential fall dessert! Almost everyone loves pumpkin and this time of year it seems like everyone is eating and drinking pumpkin flavors. While I enjoy pumpkin desserts I am not big on pumpkin all by itself. I have never made a plain pumpkin pie and I probably never will. I like my pumpkin desserts to include my favorite dessert flavor – which is chocolate of course!

Chocolate Pumpkin Cake

The combination of pumpkin and chocolate is amazing. Whether combined in this Chocolate Pumpkin Bundt Cake, baked into Pumpkin Chocolate Chip Cookies or layered in a Chocolate Pumpkin Trifle the two flavors make a tasty and unique treat. This cake takes a little time to make, but it makes a fancy Halloween Bundt Cake and is worth the small bit of extra effort involved.

Making a Marbled Pumpkin Bundt Cake

What makes this cake a little complicated is that you need to make both a chocolate and a pumpkin batter and then swirl them together for a marble effect. To do this you first make a base batter, which includes all the cake making basics of butter, sugar and eggs. This base batter is then divided into two more or less equal parts. One half is turned into pumpkin spice flavored batter by adding pumpkin, cinnamon and nutmeg along with the flour. The other half is made into a chocolate cake batter by adding cocoa powder with the flour.

Then the two batters are layered alternately in the Bundt pan, adding about half of each batter at a time. Once you are finished the Bundt pan will hold four layers which will combine together to give the cake its swirled look. You can use a knife to mix the batter layers together a little bit or just let them mix a little bit as the pumpkin cake bakes.

Chocolate Glaze for Chocolate Pumpkin Cake

The glaze for this cake is just semi-sweet chocolate melted with butter and oil, drizzled on the cake and allowed to reharden. I think the cake tastes great without the glaze, but my kids always want extra chocolate on top! Without the glaze it is more like a pumpkin pound cake.

Wilton Round Fluted Tube Cake Pan – Nonstick Winco CKS-13 Stainless Steel Round Cake Stand, 13-Inch

4.84 from 6 votes

Chocolate Pumpkin Bundt Cake

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

Course: Dessert

Cuisine: American

Servings: 12

Calories: 529 kcal

Ingredients

Base Batter:

1 1/2 cup butter
2 cup sugar
6 eggs
2 teaspoon vanilla

Pumpkin Batter:

1 1/4 cup canned pumpkin
1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Chocolate Batter:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cocoa powder

Chocolate Glaze:

2 squares semi sweet chocolate
1 Tablespoon butter
1 teaspoon corn syrup

Instructions

Preheat oven to 350. Grease a Bundt pan.

Base Batter

First, make the Base batter. Beat the butter and sugar until light and fluffy.
Add the eggs one at a time and beat well after each.
Add in 2 t. of vanilla.
Separate the base batter into two bowls, with about half the batter in each bowl.

Pumpkin Batter

Combine the flour, baking powder, salt, cinnamon and nutmeg into a small bowl and mix well.
Add the flour mixture two one of the batter bowls, along with the pumpkin puree. Mix until just combined.

Chocolate Batter

Combine the flour, baking powder, salt and cocoa powder in a small bowl and mix well.
Add this flour mixture to the second batter bowl and stir until just combined.

Baking the Cake

Pour half the Pumpkin batter in the Bundt pan. Top with half the Chocolate Batter. Repeat layers.
Take a knife and swirl the batters to mix them if desired.
Bake for 60-70 minutes until a wooden skewer inserted in the center comes out clean. Let it cool for 10 minutes, and then invert the pan.
Once the cake cools completely top it with the chocolate glaze.

Chocolate Glaze

Combine the chocolate squares and butter in a microwave safe bowl. Microwave for 30 seconds.
Stir and continue to microwave for 10 seconds at a time until it is smooth and melted.
Stir in the corn syrup and drizzle the glaze over the cake. The glaze will harden in a few hours.

Recipe Notes

Nutrition facts are estimates.

Nutrition Facts

Chocolate Pumpkin Bundt Cake

Amount Per Serving

Calories 529 Calories from Fat 252

% Daily Value*

Total Fat 28g 43%

Saturated Fat 17g 85%

Cholesterol 145mg 48%

Sodium 440mg 18%

Potassium 296mg 8%

Total Carbohydrates 64g 21%

Dietary Fiber 3g 12%

Sugars 36g

Protein 7g 14%

Vitamin A 96.6%

Vitamin C 1.3%

Calcium 6.9%

Iron 17.7%

* Percent Daily Values are based on a 2000 calorie diet.

Sterilite 2008004 Cake Server, White Reed & Barton 04230800 Lyndon 2-Piece Dessert Set with 13-Inch Knife and 11-Inch Server