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+ servings
chocolate bundt cake

Easy Pumpkin Chocolate Bundt Cake

This Easy Pumpkin Chocolate Bundt Cake is perfect for your Fall Baking and upcoming Holiday gatherings. The perfect combination of pumpkin and sweet chocolate cake.
Course Dessert
Cuisine American
Keyword best chocolate cake, best chocolate cake recipe, chocolate cake, chocolate cake recipe, chocolate pumpkin cake, death by chocolate cake, easy chocolate cake, easy chocolate cake recipe, Fall Baking, holiday baking
Prep Time 10 minutes
Cook Time 51 minutes
Servings 16
Calories 230kcal
Author Jenny
Cost $8


  • 1 box devils Food Cake Mix
  • 1 cup pumpkin puree such as LIbby's
  • 1/2 cup canola or vegetable oil
  • 1/2 cup heavy cream or milk
  • 8 ounces sour cream
  • 4 large eggs


  • Preheat oven to 350 degrees F. and spay bundt cake pan generously with cooking spray.
  • Using a large mixing bowl or stand mixer, place cake mix, pumpkin, oil, milk, sour cream and eggs into bowl, mix until well combined. Transfer to bundt cake pan and spread evenly.
  • Bake for 45-50 minutes, until cake is baked through. Remove and let cool for 30 minutes before transferring to cake stand.
  • To prepare drizzle, place chocolate melts into microwave and heat until melted and smooth. Stir until creamy. With spoon, drizzle over top of bundt cake. Cut into slices and serve with a dollop of homemade whipped cream if desired.


Calories: 230kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 254mg | Potassium: 166mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2543IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg