Chocolatey-Cinnamon Pumpkin Bundt Cake

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Chocolatey-Cinnamon Pumpkin Bundt Cake

Yield 10-14

Author Sweet Temptations

Prep time

15 Min

Bake Time

55 Min

Cool Time

1 Hour

Total time

2 H & 10 M

This Chocolatey-Cinnamon Pumpkin Bundt Cake is the ultimate cozy fall bake—soft, moist, and warmly spiced with cinnamon, ginger, and nutmeg in every slice. Pumpkin purée and buttermilk keep the crumb tender, while a glossy chocolate-cinnamon drizzle takes it straight into bakery-dessert territory. Finish with a sprinkle of pecans for a little crunch, and you’ve got a show-stopping bundt cake that’s perfect for holidays, potlucks, and chilly-weather cravings.

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Ingredients

Bundt Cake

• 3 cups (360 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup neutral oil or melted butter
• 1/2 cup pumpkin purée (not pumpkin pie filling)
• 1 tsp vanilla extract
• 1/2 cup buttermilk

Chocolate-Cinnamon Drizzle

• 1 cup (170 g) semi-sweet chocolate chips (or chopped chocolate)
• 1/4 cup (60 ml) heavy cream or milk
• 1/2 cup pecans

Instructions

1. Preheat & Prep Pan: Preheat oven to 350°F (175°C). Grease and flour a bundt pan very well (or use baking spray with flour), making sure to get into all the grooves.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. Mix Wet Ingredients: In a large bowl, whisk the eggs and sugar until smooth. Whisk in the oil (or melted butter), pumpkin purée, and vanilla, then whisk in the buttermilk.
4. Combine Batter: Add the dry ingredients to the wet ingredients and mix just until combined (don’t overmix).
5. Bake the Cake: Pour batter into the prepared bundt pan. Bake 45–55 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are okay) and the top springs back lightly when touched.
6. Cool Completely: Cool in the pan 10–15 minutes, then invert onto a wire rack and cool completely (about 1 hour) before adding drizzle.
7. Make Chocolate Drizzle: Place chocolate chips in a heat-safe bowl. Heat cream/milk until hot, pour over chocolate, let sit 1 minute, then stir until smooth and glossy. Chop pecans.
8. Drizzle & Finish: Drizzle chocolate over the cooled cake, then immediately sprinkle with pecans. Let set 10–20 minutes before slicing.

Notes

1. Grease every groove: Bundt pans love to stick—grease and flour really well (or use baking spray with flour), especially in the ridges.
2. Use pumpkin purée (not pie filling): Pumpkin pie filling is sweetened and spiced and will change the texture and flavor.
3. Don’t overmix: Once the flour goes in, mix just until combined to keep the cake tender (overmixing can make it tough).
4. Check early: Start checking around 45 minutes—pull when a toothpick comes out with a few moist crumbs (not wet batter).
5. Cool before drizzling: Let the cake cool completely so the chocolate drizzle sets nicely instead of running off.
6. Toast the pecans (optional): A quick toast makes them extra flavorful and gives a more “bakery-style” finish.

Nutrition Facts

Calories

495

Fat

24 g

Sat. Fat

12 g

Carbs

61 g

Fiber

4 g

Net carbs

58 g

Sugar

28 g

Protein

9 g

Sodium

347 mg

Cholesterol

108 mg

Nutrition & Allergen: Information is provided for general guidance only and may not be accurate. Actual values can vary based on ingredients, preparation methods, and sources. Always check product labels and consult your health professional if you have dietary concerns.

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Step Into the Kitchen: Visual Guide to the Chocolatey-Cinnamon Pumpkin Bundt Cake Recipe