This fabulous pumpkin bundt cake combines pumpkin purée, fall spices and melted chocolate to make a scrumptious Pumpkin Chocolate Swirl Bundt Cake worthy of special occasions.
If you’re looking for a seasonal cake to wow your guests with at your next fall dinner party without having to spend hours on dessert, this Pumpkin Chocolate Swirl Bundt Cake is it! The layer of melted chocolate and crumbly pumpkin spice and brown sugar mixture in this pumpkin cake is sure to make this an unforgettable dessert. A super moist, dense and tender cake, this pumpkin bundt cake is spiced with just the right amount and combination of warm spices. The aroma coming out of your oven while this bundt cake bakes will make your mouth water with anticipation of your first bite.
How to make Pumpkin Chocolate Swirl Bundt Cake
Making this bundt cake from scratch requires a few steps but is easy and you won’t need a mixer for this recipe. Adding the chocolate swirl is optional (and I’ll go over some options below) but it really adds a special touch to this cake and makes it worthy of special occasions.
First, make sure to grease and flour your bundt pan so that your cake releases easily. Then measure and mix your dry ingredients. You’ll need a small bowl for the spice mixture and a larger one for the flour mixture. Once you’ve mixed your spices, you’ll measure out one teaspoon and add it to the flour bowl. Then add 1/4 cup of brown sugar to your spice bowl, mix it and set it aside. This spice mixture will give your cake a burst of flavour and a nice crumbly topping.
In another bowl, mix your wet ingredients together. Melt your chocolate chips in the microwave oven making sure to do it in short 20 to 25 second increments and stirring in between so you don’t burn the chocolate. Add the wet ingredients to the dry, mix well and pour approximately half of your batter into your bundt pan. Spread all of the melted chocolate over the batter and sprinkle half of the spice mix onto the chocolate. Pour the remaining batter in the pan and top it off with the rest of the spice and sugar mixture. Bake it in a preheated oven and voilà, that’s all there is to it.
Pumpkin Bundt Cake Options
- You could add 1/2 a cup of chopped walnuts or pecans to this cake. A great way to incorporate them would be to add them to the spice and brown sugar mixture, this way you’ll have nuts in the middle and on top of the cake.
- If the idea of adding a chocolate swirl seems like too much trouble, you could just keep the chocolate in chocolate chip form and have a chocolate chip pumpkin bundt cake instead. Just add the chocolate chips to the batter once its all combined and give it a good stir. If you choose this option, I would suggest you just add the spices to the flour mixture and forget about adding the spice and sugar mixture in the middle and on top of the cake. This way you also leave out the 1/4 cup of brown sugar that gets added to the spice mixture. Yay for less calories!
- If you prefer a plain pumpkin spice cake just leave the chocolate chips out. Add the spices to the flour mixture and omit the extra 1/4 cup of brown sugar.
- Add in some whole grains by replacing up to half of the all-purpose flour with whole wheat pastry flour.
I hope you’ll find this pumpkin bundt cake a great way to celebrate and experience the flavours of the autumn season. If you like pumpkin desserts you may want to check this one out as well!
Pumpkin Chocolate Swirl Bundt Cake
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 15 oz pure pumpkin purée approx. 445 ml
- 1 cup canola or vegetable oil or other light tasting oil
- 1-1/4 cups brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup chocolate chips melted and cooled to room temperature
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon grated nutmeg
- 1/4 cup brown sugar
Position a rack in the center of the oven and heat the oven to 350°F. Grease and flour a large bundt pan.
Into a large bowl, sift the flour with the baking soda and salt. Whisk and set aside.
In a small bowl combine the cinnamon, ginger, cloves and nutmeg. Measure out one teaspoon and add it to the flour bowl. Then add 1/4 cup of brown sugar to your spice bowl, mix it and set it aside.
In a large bowl, combine the pumpkin purée, brown and white sugars, oil, eggs and vanilla extract. Combine until all ingredients are well blended.
Melt the chocolate in the microwave in 25 second increments, stirring after each increment until the chocolate is melted. Set aside to cool slightly.
Pour the wet ingredients into the flour mixture and stir until no trace of flour remains.
Pour approximately half of your batter in your bundt pan. Spread all of the melted chocolate over the batter and sprinkle half of the spice mix. Pour the remaining batter in the pan and top it with the rest of the spice and sugar mixture.
Bake for 55 to 60 minutes or until a cake tester comes out with a few crumbs clinging on it.
Let the cake cool in the pan on a rack for 30 minutes and then turn out to cool completely. Remember to flip this cake up again to have the brown sugar and spice mixture showing on the top part of the cake.