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Chocolate Pumpkin Bundt Cake

It's so simple to make and oh so good the longer it sits the better it gets. This cake is amazing with nothing at all on it or you can use a glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine central europe
Servings 16 people
Calories 3732.7 kcal

Equipment

  • 1 Bundt Pan A fluted tube pan, 10-12 cup capacity.
  • 1 Large Mixing Bowl For combining all ingredients.
  • 1 Electric Mixer Handheld or stand mixer for efficient blending.
  • 1 Measuring Cups/Spoons For accurate ingredient portions.
  • 1 Wire Cooling Rack Essential for proper cake cooling and release.

Ingredients
  

Main

  • 1 15.25 ounce package chocolate cake mix
  • 4 eggs
  • 1 cup pumpkin puree
  • ¾ cup white sugar
  • ½ cup oil
  • ¼ cup water
  • ½ teaspoon ground cinnamon
  • ½ teaspoon nutmeg

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
  • Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

Notes

Properly grease and flour your Bundt pan, getting into all crevices, to ensure a clean release; a non-stick baking spray with flour can simplify this. Avoid overmixing the batter, as it can lead to a tough cake; mix only until just combined and smooth. For enhanced flavor and moisture, consider substituting half of the water with buttermilk or coffee. A simple cream cheese glaze or a dusting of powdered sugar would elevate the presentation and taste. Ensure all cold ingredients like eggs and pumpkin puree are at room temperature for a smoother, more emulsified batter and even baking.