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–+ servings
Rich and fudgy Chocolate Pumpkin Bundt Cake with a fudge swirl
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Chocolate Pumpkin Bundt Cake

This easy Chocolate Pumpkin Bundt Cake is simple yet rich and fudgy. You will be making this cake over and over again. It is that good!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings 10
Author Rob

Ingredients

  • 1 box Chocolate Cake Mix
  • 3 Eggs
  • 1 1/4 cups Water
  • !/4 cup Semi Sweet Chocolate Chips
  • 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.
  • Place chocolate chips in a microwave safe dish and microwave in 15 second intervals until melted. Pour into cake mix.
  • With an electric mixer, beat until well combined for about 2 minutes on medium speed. Then add pumpkin and continue to mix.
  • Preheat oven to 350 degrees. Pour batter into a greased bundt cake pan.
  • Bake 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

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