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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
minutes
Cook Time
35
minutes
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.