Chocolate Pumpkin Bundt Cake Recipes

PUMPKIN CHOCOLATE BUNDT® CAKE

Steps:

• Heat oven to 350°F. Spray 12-cup Bundt pan with no-stick cooking spray; set aside.
• Combine sugar, butter and vanilla in bowl; beat at medium speed until creamy. Add 1 egg at a time, beating well after each addition. Place 1 cup batter into another bowl; set aside.
• Add pumpkin to remaining batter in bowl; beat at medium speed until well mixed. Add 1 3/4 cups flour, 1 teaspoon baking powder, salt, cinnamon, nutmeg and cloves. Beat at low speed until well mixed. Spoon half of pumpkin batter into prepared pan.
• Add melted chocolate to reserved 1 cup batter; beat at medium speed until smooth. Add remaining 1/2 cup flour and 1/2 teaspoon baking powder; continue beating until well mixed. Add half & half; beat until well mixed.
• Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Swirl chocolate batter into pumpkin batter with a table knife.
• Bake 50-60 minutes or until a few moist crumbs cling to toothpick inserted into center. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
• Pour whipping cream in 2-cup glass measuring cup; microwave 45-50 seconds or until mixture comes to a boil; add chocolate chips. Let stand 1 minute; stir until smooth. Spread glaze over top of cake.

CHOCOLATE PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350º Fahrenheit.
• Grease and flour a bundt cake pan.
• Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl. Beat well.
• Pour the batter into the prepared bundt cake pan.
• Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Cool the cake for 10 minutes in the pan, then turn it out onto a cake plate to cool completely.
• Once the cake is cool, dust it with powdered sugar.
• Store the cake covered at room temperature.

CHOCOLATE PUMPKIN BUNDT CAKE

Steps:

• Grease and flour a Bundt pan and set aside. Preheat oven to 350F (180C).
• In a large bowl, whisk the 3 eggs with sugar until well blended. Add pumpkin, oil and mix well. Stir in cacao powder, flour, baking powder and spices. Add walnuts and stir.
• Pour the batter evenly into the prepared pan and bake about 70 - 75 minutes until set and a toothpick inserted in the center comes out clean.
• Allow to cool in the pan over a wire rack for 5-10 minutes. Invert cake onto a serving plate and let cool completely. Dust with powdered sugar before serving.

PUMPKIN CHOCOLATE BUNDT CAKE

Steps:

• Preheat the oven to 350 ºF (180 ºC) and grease a 12-cup (3 L) bundt pan.
• Sift the flour, granulated sugar, 2 ½ tsp (7.5 g) of the baking powder, baking soda, cinnamon, ginger and salt into a large mixing bowl.
• In a separate bowl, whisk the pumpkin puree, ¾ cup (175 mL) of the buttermilk, brown sugar, eggs and oil and add this to the dry mixture, whisking until smooth. Divide the batter in half and add the cocoa powder, remaining ¼ cup of buttermilk and ¼ tsp (1 g) of baking powder into one bowl until evenly combined.
• Dollop alternating large spoonfuls of pumpkin and chocolate batter into the pan, until both batters are used up. Use a skewer to swirl the batter a little bit. Bake the bundt cake for 60-75 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the bundt cake for 30 minutes in the pan and then tip it out onto a rack to cool completely.
• For the glaze, melt the butter and cook it until it browns, about 2 minutes. Strain the particles out and place the browned butter in a clean pot and add the brown sugar and 2 Tbsp (30 mL) of the milk and bring to a full boil while stirring. Pour this over the icing sugar in a bowl, add the vanilla and stir until cooled enough to be glaze consistency - if it seems too thick, you can add the remaining 1 Tbsp (15 mL ) of milk, a little at a time, until you get the right consistency (it should be somewhat fluid but not runny.) Pour this overtop of the Bundt so that it drips partway downs the sides. Leave the glaze to set for an hour before slicing.

CHOCOLATE PUMPKIN BUNDT® CAKE

Steps:

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

CHOCOLATE CHIP PUMPKIN CAKE

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips. , Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-in. fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans., Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

PUMPKIN CHOCOLATE CHIP BUNDT CAKE

Steps:

• Set oven to 350 degrees rack set at second lowest position Grease and flour a Bundt pan In mixing bowl, blend sugar and oil; add eggs, beating well after each addition Combine all dry ingredients; add to egg mixture, alternately with pumpkin Add in chocolate chips Transfer to a Bundt pan; bake for 60-65 mins, or until done.

GLAZED CHOCOLATE-PUMPKIN BUNDT CAKE

Steps:

• To prepare cake: Preheat oven to 350°F Coat a 12-cup Bundt pan with cooking spray.
• Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
• Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
• Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
• To glaze and garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

PUMPKIN CHOCOLATE CHIP MINI BUNDT® CAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.
• Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree; beat until well blended.
• Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl. Mix into pumpkin mixture. Fold chocolate chips into the batter.
• Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.