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–+ servings
bundt cake on a white cake stand

Pumpkin Chocolate Chip Bundt Cake

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 16 Slices
Calories: 324kcal
Author: Nikole Berg
Pumpkin Chocolate Chip Bundt Cake is an easy fall or holiday dessert the whole family will love!
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Equipment

  • Bundt pan

Ingredients

  • 1 package spice cake mix
  • 1 can 15 ounces solid packed pumpkin puree - not pumpkin pie filling!
  • 2 eggs
  • ½ cup water
  • 3 tablespoon melted butter cooled 
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 ½ cups semi-sweet chocolate chips for the cake
  • 1 cup chocolate chips melted (for the glaze)

Instructions

  • Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan with cooking spray, or spray with cooking spray if using a non-stick pan.
  • Combine cake mix, pumpkin puree, eggs, water, butter, pumpkin pie spice, and vanilla extract in a large mixing bowl. Beat one to two minutes until well blended. Stir in chocolate chips. Pour into prepared pan.
  • Bake 35-40 minutes or until toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
  • Top cake with melted chocolate.
  • To melt chocolate in the microwave: place chocolate in a microwave safe bowl. Microwave in 30 second intervals, stirring in between intervals. 

Video

Notes

  • Nutritional information is an estimate.
  • Top cake with powdered sugar instead of melted chocolate, if desired. Use a fine mesh strainer to sift the sugar over the top. 
 

Nutrition

Serving: 1Slice | Calories: 324kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 249mg | Potassium: 213mg | Fiber: 2g | Sugar: 28g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg