Chocolate Pumpkin Bundt Cake

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Alirghty friends, I am SO excited to share this Chocolate Pumpkin Bundt Cake recipe with you! So moist, decadent, and topped with chocolate fudge frosting. This spruced up chocolate cake is so easy and perfect for Fall.

Fall is right around the corner and I wanted to make some type of easy bundt cake so bought a few staples and got to thinking. With just FOUR ingredients, this Chocolate Pumpkin Bundt Cake may be your new favorite cake all year long.

Why we love this Chocolate Pumpkin Bundt Cake:

First of all, this cake is awesome because there are only FOUR Ingredients:

• Chocolate Cake Mix
• Pumpkin
• Eggs
• Chocolate frosting

Second of all, this chocolate and pumpkin bundt cake is filled with moisture from the pumpkin puree. The pumpkin is not overwelming at all, you will not even notice it unless you know it is in there! Mike doens’t like pumpkin and he DESTROYED this cake. Basically it is a super moist and rich chocolate cake.

How to make this Chocolate Pumpkin Bundt Cake Recipe:

Simple as always, start with a box of your favorite chocolate cake mix. Then add the eggs and water . With an electric mixer (or by hand) beat until well combined. Next, add the whole can of pumpkin and continue to beat.

Pour into a greased bundt cake pan. Bake at 350 for about 35 minutes.

Once the cake is done baking, let cool a bit before flipping out of pan. For the frosting, remove the cap and foil from the can of frosting and microwave for about 25 seconds. Stir and slowly spoon frosting over cake until you use the entire can. This makes a nice thick layer of frosting. If you only want a glaze or a drizzzle, half a can will work just fine!

Serve with whipped cream, extra hot fudge, or ice cream!

Chocolate Pumpkin Bundt Cake

this spruced up cake mix is so easy with just four ingredients. Perfect for Fall or as a decadent chocolate cake all year long.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Dessert

Servings 9 serving

Ingredients

  

• 1 box chocolate cake mix
• 3 Eggs
• 1 1/4 cups Water
• 1 15 oz can Pure Pumpkin
• 1 16 oz can chocolate fudge frosting

Instructions

 

• In a large mixing bowl combine cake mix, eggs, and water.
• With an electric mixer, beat until well combined for about 2 minutes on medium speed.
• Then add pumpkin and continue to mix.
• Pour batter into a greased bundt cake pan.
• Bake at 350 for about 35 minutes or until the toothpick comes out clean.
• Let cool before flipping out of pan.
• Once cool, remove cap and foil and heat frosting in the microwave for about 25-30 seconds.
• Stir and then slowly spoon or pour frosting over the cake.
• Continue to go around and coat the entire cake.
• The frosting will thicken as it comes to room temperature.
• Once frosting sets, slice and serve or refrigerate until ready to serve.

Notes

** notes- I used to whole can frosting for a nice thick layer. Can use less as more of a drizzle.

Keyword cake, cake mix, chocolate, chocolate pumpkin cake, fall dessert, pumpkin

Like this pumpkin dessert? Check out my Pumpkin Pecan Pan Parfait!

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Make sure to check out my Caramel Pumpkin Cheesecake and Pumpkin Eclair Cake, too!

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