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My review
Chocolate Pumpkin Bundt® Cake
13
Dianna Jacobs-Fresh
"It's so simple to make and oh so good the longer it sits the better it gets. This cake is amazing with nothing at all on it or you can use a glaze."
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Ingredients
45 m servings 236Original recipe yields 16 servings (1 9-inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).
- Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.
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Footnotes
- Cook's Notes:
- Can use a yellow cake mix as well. Yellow cake mix cooks quicker than the chocolate, so adjust time based on which mix you use.
- Can cut the sugar down to 1/2 cup and it does not change the texture or taste of the cake.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 7Most helpful
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10/28/2016
Easy and delicious! Definitely cut sugar back to 1/2 cup, and give cake several hours to cool before cutting. Texture is fairly dense and quite moist. Flavor is amazing! The perfect additio...
12/3/2018
Great cake. Cutting back on the sugar didn't affect it at all. And it was very moist. Definitely a great dessert, and very quick to make if you're short on time.
11/19/2018
Delicious, moist, and oh so easy to make! I left out the nutmeg, double the cinnamon and Yummy!
11/10/2018
Super quick and easy! Not too many ingredients to over complicate. Took it to the office and it was a big hit! Will keep this one in my back pocket for sure.
11/1/2018
I baked 50 minutes, used 1/2 cup of sugar, covered it before it was completely cooled. It is super moist, not too sweet, super good. I could use a little more of the pumpkin taste.