Pumpkin dessert season just got 100 times better, because this Pumpkin Chocolate Bundt Cake is going to blow your mind! This is the cake to make all fall dreams come true!
I am completely mesmerized by and obsessed with this cake! I know it may sound weird, but I found a fast friend in it. 🙂 I’ve been craving my mom’s incredible Pumpkin Chocolate Chip Bread for weeks! Whenever autumn rolls around, it’s one of the first things I want to bake up to usher in the wonderful season. This resembles that bread very closely in taste and texture. So I got my fix!
My bundt cake pan has been frowning at me lately from the cupboard. It’s been rather neglected since I shared this amazing Lemon Raspberry Monkey Bread, long ago. Why do I never make bundt cakes? Today’s treat made me want to whip them up much more often.
I think bundt cakes are about the prettiest, most impressive confections out there. And, while they look complicated and time-consuming, they are really so easy to make and always steal the show at gatherings. I love desserts that “trick” others into thinking I slaved away all day in the kitchen, when really I merely threw some batter in a fluted pan and went on my merry way while it baked to perfection. The oven is the real magician here.
How is it possible to have such a perfect crust on the outside while the inside stays unbelievably soft, moist and completely scrumptious?!
You thought it was gawk-worthy in its whole form. The real jaw dropper is when you cut into it. It’s moist with gorgeous, silky chocolate cheesecake concoction marbled throughout. The spiced pumpkin cake is perfectly matched with chocolate! I made it almost a competition to eat through pumpkin part, as delicious as it was, as quickly as possible, so I could get to the treasure trove of chocolate that awaited in the center. 🙂
There’s a very special place in my heart for pumpkin, but chocolate will win out every day, every time. But combined, pumpkin plus chocolate equals pure dessert bliss!
Pumpkin Chocolate Bundt Cake
Ingredients
- Pumpkin Cake:
- 1 3/4 c. sugar
- 3/4 c. canola oil
- 2 large eggs
- 1 1/4 c. canned pumpkin
- 2 1/2 c. flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 3/4 tsp. salt
- 1/4 tsp. ground cloves
- Chocolate marble:
- 1 pkg. 8 oz. cream cheese, softened
- 1 large egg
- 1/3 c. sugar
- dash of salt
- 3/4 c. semi-sweet chocolate chips melted
- Glaze:
- 1 c. powdered sugar
- 2 Tbsp. milk more or less, depending on how thick or thin you want it
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease (well) and lightly flour a 10 in. fluted bundt cake pan.
- For the pumpkin cake, in the bowl of an electric mixer, cream together sugar, canola oil, and eggs. Add pumpkin and mix well.
- In a separate bowl, stir together flour, baking soda, cinnamon, nutmeg, salt, and cloves. Add to pumpkin mixture and mix well. Set aside for a minute while you prepare the chocolate marble.
- For the chocolate marble, in the bowl of an electric mixer, cream together cream cheese, egg, sugar and salt. Add melted chocolate chips and mix until smooth and creamy.
- Pour 1/2 of the chocolate mixture into the bottom of the bundt cake pan and spread around evenly. Next, pour 1/2 of the pumpkin mixture over that and spread evenly around. Pour remaining half of the chocolate mixture over that and spread around evenly. Lastly, spread the last 1/2 of the pumpkin batter around.
- Bake for approximately 60 minutes (mine was done in 56 minutes), or just until a toothpick inserted into the center comes out clean. Allow it to cool for 10 minutes in the bundt cake pan before carefully inverting it onto a wire cooling rack. Cool completely.
- Prepare the glaze by whisking together powdered sugar and milk in a bowl. Drizzle over cooled cake and serve.
I hope you get to make this very soon! Your friends and family will thank you! Can pumpkin season stay year round, because I don’t think I ever want to stop with the pumpkin desserts!
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