Chocolate Pumpkin Bundt® Cake

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!

IT WAS GREAT!

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.

This just might be the best cake i have ever made!

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.

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.

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.

Delicious, moist, and oh so easy to make! I left out the nutmeg, double the cinnamon and Yummy!

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.

Light and tasty. I cut down the sugar to 1/2 cup. Would definitely make again. Prep time spot on. Baked only 40 minutes.

I was looking for recipes that I could use my fresh pumpkin purée. This was easy and turned out with a great texture and taste. I did reduce sugar to 1/2 cup as others suggested.