Chocolate Pumpkin Bundt Cake


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.

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
1 9-inch cake


  • 1 (15.25 ounce) package chocolate cake mix

  • 4 eggs

  • 1 cup pumpkin puree

  • ¾ cup white sugar

  • ½ cup oil

  • ¼ cup water

  • ½ teaspoon ground cinnamon

  • ½ teaspoon nutmeg


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

  2. Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.


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
12g Fat
31g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 236
% Daily Value *
Total Fat 12g 16%
Saturated Fat 2g 12%
Cholesterol 47mg 16%
Sodium 241mg 10%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 5%
Total Sugars 20g
Protein 3g
Calcium 51mg 4%
Iron 2mg 9%
Potassium 107mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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