Chocolate Pumpkin Bundt Cake

Whoa, delish!  An easy, flavorful and moist bundt cake with just a hint of fall flavors.  Perfect for the family yet nice enough for a non-traditional Thanksgiving dessert.  Even works for a Halloween get together while handing out the candy.  Enjoy!

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Chocolate Pumpkin Bundt Cake

Course: Desserts
Keyword: Holiday Entertaining, Seasonal Favorites
Servings: 1 dozen
Author: Denise


  • 2 cups flour I use a gluten free blend⁣
  • 2 tsp baking powder⁣
  • 1/2 tsp baking soda
  • 1/2 cup cocoa powder
  • 1/2 tsp salt⁣
  • 2 tsp pumpkin pie spice
  • 1 stick unsalted butter room temperature⁣
  • 12 oz container whipped cream cheese⁣ can substitute 1 1/2 cup sour cream
  • 3 eggs room temperature⁣
  • 1/4 cup vegetable oil
  • 1 cup pumpkin purée
  • 2 cups granulated sugar⁣
  • 1 1/2 tsp vanilla extract⁣
  • 2/3 cup chocolate chips optional


  • Powdered sugar
  • Melted chocolate


  • Preheat oven to 350 degrees.
  • In a stand mixer with whisk attachment or using a hole and a hand mixer, whip butter and cream cheese together.  Add eggs, oil, pumpkin, sugar and vanilla.  Mix well to combine.
  • Add flour through pumpkin pie spice and mix well, on medium speed, to combine.  Add chocolate chips, if desired and mix in.
  • Spray 10” Bundt pan with nonstick cooking spray.
  • Add batter and smooth so evenly level.
  • Bake for 55-65 minutes or until a toothpick inserted in cake comes out clean.  Let cool 1-2 hours.  Gently flip out onto cake plate or serving platter.  Garnish with melted chocolate or hot fudge and powdered sugar.
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