Description
This moist Pumpkin Bundt Cake is swirled with chocolate, drizzled with a silky glaze, and packed with warm spices. Perfect for fall gatherings, baby showers, or cozy weekend treats.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 can (15 oz) pumpkin puree
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
- 1 cup powdered sugar
- 2–3 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly.
- In one bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
- Pour the batter into the greased bundt pan and tap gently to settle.
- Bake for 50–60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Mix powdered sugar and milk to form a glaze, then drizzle over the cooled cake.
Notes
- Make sure to use room temperature ingredients for best mixing results.
- Do not overmix the batter to keep the cake tender.
- Let the cake cool fully before glazing to prevent melting.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin bundt cake, fall dessert, chocolate swirl cake, baby shower cake, glazed pumpkin cake