Chocolate Swirl Pumpkin Bundt Cake

Chocolate Swirl Pumpkin Bundt Cake is all about pumpkin surrounding a large amount of double chocolate within.  The doubled chocolate is made up of chocolate chips mixed into the chocolate pumpkin cake batter.  The chocolate is swirling within the abundance of pumpkin… all in the making of an incredibly moist Bundt Cake!

Chocolate Swirl Pumpkin Bundt Cake by SimplyGloria.com #pumpkin #cakeMy bloggy friends and I are each sharing a special PUMPKIN recipe with you today!  It is our sweet friend’s birthday, Julie from This Gal Cooks!  She has amazing recipes that include Dairy Free and Gluten Free recipes.  But, my recent favorite recipe of Julie’s, is her Four Cheese Pumpkin Pasta Bake!

 

A Very Pumpkin Birthday

Let’s begin this birthday celebration for Julie with making this Chocolate Swirl Pumpkin Bundt Cake… it’s a breeze!

Chocolate Swirl Pumpkin Bundt Cake Ingredients by SimplyGloria.com

Whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a medium mixing bowl.  Set aside while you start on the mixing the wet ingredients.

Cream the softened butter and sugar together until fluffy.  Add the eggs one at a time.  After  you’ve scrapped down the sides of the bowl, add and combine the pumpkin puree.  Add the sour cream and vanilla.  Slowly mix in the bowl of dry ingredients.  Stop mixing once you no longer see any more flour.

Chocolate Swirl Pumpkin Bundt Cake SimplyGloria.com #pumpkin #cake

In a separate bowl, put one and a half cups of the pumpkin batter with the baking cocoa.  Stir until combined.  Add the chocolate chips to the chocolate batter and stir.

Spray the inside of the bundt pan all around and into all of the crevices.  Any design of bundt pan will work.

You’re going to alternate and spread the pumpkin and chocolate batters in 5 different layers.  Start with the pumpkin and end with the pumpkin layer.  The chocolate with the chocolate chips are all in between.

Bake in a 350 degrees preheated oven for 45 to 55 minutes.  Check  it after 45 minutes with a toothpick in the center of the highest part of the cake until the toothpick comes out clean.  Allow the cake to cool for 10-15 minutes before tipping upside down onto a cake platter (or plate).  The cake should be able to just slide right out of the bundt pan… especially since you sprayed the sides very well!

Chocolate Swirl Pumpkin Bundt Cake SimplyGloria.com #bundt #cake #pumpkinSlice and enjoy, my friends!

Chocolate Swirl Pumpkin Bundt Cake
Author: 
 

Chocolate Swirl Pumpkin Bundt Cake is all about pumpkin surrounding a large amount of double chocolate within. The doubled chocolate is made up of chocolate chips mixed into the chocolate pumpkin cake batter. The chocolate is swirling within the abundance of pumpkin… all in the making of an incredibly moist Bundt Cake! Stays moist for up to 3 days in an air tight container.
Ingredients
  • 10 tablespoons butter, room temperature
  • 1½ cup granulated sugar
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoon cinnamon
  • ¼ cup chocolate chips
  • ¼ cup unsweetened baking cocoa

Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a medium bowl. Set aside.
  3. Cream the butter and sugar together until fluffy. Add the eggs one at a time. Scrapped down the sides of the bowl, add and combine the pumpkin puree. Add the sour cream and vanilla. Slowly mix in the bowl of dry ingredients. Stop mixing once you no longer see any more flour.
  4. In a separate bowl, put one and a half cups of the pumpkin batter with the baking cocoa. Stir until combined. Add the chocolate chips to the chocolate batter and stir.
  5. Spray the inside of the bundt pan all around and into all of the crevices. (Any design of bundt pan will work.)
  6. Alternate and spread the pumpkin and chocolate batters in 5 different layers. Start with the pumpkin and end with the pumpkin layer. The chocolate with the chocolate chips are all in between.
  7. Bake for 45 to 55 minutes. Check it after 45 minutes with a toothpick in the center of the highest part of the cake until the toothpick comes out clean. Allow the cake to cool for 10-15 minutes before tipping upside down onto a cake platter.
  8. Slice and enjoy!

 

Be sure to visit and check out all of the creative PUMPKIN recipes (below) we all did to celebrate Julie’s Happy Birthday!

A Very Pumpkin Birthday

Pumpkin Spice Coffee Cake by Joyful Healthy Eats

Pumpkin Bars by The Tasty Fork

Frosty Pumpkin Ice Cream Pie by Little Miss Celebration

Pumpkin Pie “Blizzard” Ice Cream by Frugal Foodie Mama

Gooey Pumpkin Bars with Praline Topping by Call Me PMc

The Great Pumpkin Chili by Cooking On The Front Burner

Pumpkin Scones by Crazy For Cookies And More

Biscoff Pumpkin Pie Cookie Cups by Lemons For Lulu

Pumpkin Waffles with Cream Cheese Filling by The Weary Chef

Pumpkin Pie Bites by What’s Cooking Love

Pumpkin Waffles by Cooking With Curls

Pumpkin Toffee Poke Cake by The Mandatory Mooch

Pumpkin Tarts by A Little Claireification

Warm Pumpkin Pudding Spice Cake by Moms Test Kitchen

Pumpkin Pancetta Ravioli with Sage Cream Sauce by My Life As Robin’s Wife

Double Chocolate Pumpkin Waffles by It Bakes Me Happy

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Comments

    • says

      I’m pretty bad. I think I have over half a dozen of all different sizes of bundt pans. You’d love making really moist cakes with a new bundt pan! (=

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