Pumpkin Chocolate Chip Bundt Cake

5 from 1 vote

A soft and delicious cake full of pumpkin and chocolate flavors. Made from scratch and so simple to put together, this pumpkin chocolate chip bundt cake recipe will be the perfect fall dessert for your family or guests!

Pumpkin chocolate chip cake with powdered sugar on top on a cake platter. — Sprinkled with powdered sugar, this delicious fall cake will be a great addition to your meal.

So what is your favorite? Apple flavors or pumpkin flavors? What calls you the most in the fall? It's a tough one for me because I love all things apple. However, if you combine flavors like pumpkin and chocolate and make something like this pumpkin chocolate chip bundt cake, I may have to choose pumpkin.

Because really, pumpkin and chocolate? How can you go wrong?

The ingredient facts

Glad you asked. This pumpkin cake has not only chocolate chips in it but a simple ingredient that makes this cake soft and flavorful: Chocolate Fudge Pudding.

Oh yes it does. Because of the pudding, this fall favorite recipe has a depth of chocolate flavor that blends perfectly with the pumpkin flavor.

Is cake easy to make?

Yes, it is. It has simple ingredients that you likely have already in your pantry.

The process

This cake has all the classic ingredients, however, since it has the chocolate element to it, I didn't add any spices except the cinnamon. Really, cinnamon should be added to pumpkin because, well, it's pumpkin. Pumpkin almost always needs cinnamon.

The other spices such as nutmeg or allspice, really wouldn't compliment the chocolate flavor.

College picture of pumpkin cake ingredients such as chocolate pudding and pumpkin batter — The step by step process of the pumpkin cake.

Chocolate and pumpkin: The blend

Any thoughts as to if the pumpkin will be outshined by the chocolate? I know I was. I was wondering if it would taste too chocolate-y (is that a thing?) but the pumpkin and chocolate compliment each other. No worries there.

Simply mix the oil and sugar together using either a hand mixer or the old fashioned way, the wooden spoon. I preferred using the wooden spoon for this recipe. Then mix in the eggs, stirring well.

Then you will want to mix in the flour, baking soda and salt. You can then stir in the pumpkin and cinnamon. After everything is mixed, stir in the chocolate pudding mix. There is no need to over stir, just stir in the pumpkin, cinnamon and pudding mix until everything is blended well.

You can make a cream cheese frosting to drizzle on top or you can sprinkle powdered sugar (confectioner's sugar) on top. You can certainly also leave it plain.

Serve it up and enjoy this fall dessert recipe.

FAQ

Do I have to use a Bundt pan?

No you don't. I like the look of this cake in a Bundt pan but you can use a greased 9x13 pan as well. Be sure to change the length of cook time to 35-40 minutes and check accordingly.

How should I store any leftovers?

You need to wrap up any leftovers with plastic wrap or place in an airtight container. It does not need to be refrigerated unless you use the cream cheese frosting, then place in the fridge for up to 3 days. Otherwise, it can remain covered on the counter for up to 3 days.

Can I use vanilla pudding instead of chocolate?

You can, but I have not tried it so I don't know the outcome, flavor-wise.

Pumpkin cake on a cake platter with fall decoration lying besides.

Do you like pumpkin recipes? Try:

📖 Recipe

pumpkin cake on a cake platter with fall leaves besides

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5 from 1 vote