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Chocolate Pumpkin Bundt® Cake

Rating: 4.9 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By Dianna Jacobs-Fresh

Gallery
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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
16
Yield:
1 9-inch cake
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

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  • 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.

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.

Nutrition Facts

Per Serving:
236 calories; protein 3.4g; carbohydrates 30.5g; fat 12.4g; cholesterol 46.5mg; sodium 241.2mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Karina
Rating: 5 stars
02/15/2017
IT WAS GREAT! Read More
Helpful
(1)
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
RenoCarol
Rating: 5 stars
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 addition would be a scoop of vanilla or coffee ice cream! Read More
Helpful
(2)
Karina
Rating: 5 stars
02/14/2017
IT WAS GREAT! Read More
Helpful
(1)
Carolyn
Rating: 5 stars
06/17/2019
Such a delicious cake, and so easy to make. I took everyone’s advice and only half a cup of sugar, and it was plenty. My 16 year old nephew, even told me he loved it. It sort of reminds me of ginger bread. I will be making this often. Read More
Helpful
(1)
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JERSEYGIRL1
Rating: 4 stars
03/21/2019
Cake mixes already have lots of sugar so I didn't add any extra sugar. Cake came out just fine and tasted great without it. Read More
virgi
Rating: 5 stars
11/01/2018
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. Read More
Melanie
Rating: 5 stars
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. Read More
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RF123
Rating: 5 stars
12/03/2018
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. Read More
James Jackson
Rating: 5 stars
11/21/2018
This just might be the best cake i have ever made! Read More
pacinoscuz
Rating: 5 stars
11/19/2018
Delicious moist and oh so easy to make! I left out the nutmeg double the cinnamon and Yummy! Read More
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