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Chocolate pumpkin bundt cake on a cake stand
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5 from 3 votes

Chocolate Pumpkin Spice Bundt Cake

This chocolate pumpkin bundt cake is the perfect way to combine chocolate and pumpkin, with a sweet pumpkin spiced cake, topped with a yummy pumpkin frosting! 
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 12
Calories: 348kcal


For the Chocolate Pumpkin Cake:

  • 1 cup buttermilk
  • 2 cups pumpkin puree (reserve 2 Tbs for icing)
  • 3/4 cup brown sugar
  • 1 whole egg
  • 1 egg white
  • 1/4 cup plain Greek yogurt (can be substituted with sour cream, or oil)
  • 1/4 cup light corn syrup
  • 1 Tbs vanilla extract
  • 1 3/4 cups flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 1/4 tsp salt

For the Frosting:

  • 2 Tbs butter (melted)
  • 2 Tbs pumpkin puree (from your reserve)
  • 1 TBS half and half (add more as needed)
  • 1/2 tsp vanilla
  • 1/4 tsp nutmeg
  • 2 cups powdered sugar


For the Cake:

  • Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 10inch bundt pan. Spray it with nonstick spray, then add a little flour, and tap the sides to spread it around all over.
  • In a large mixing bowl, add the buttermilk, pumpkin puree, brown sugar, and stir until smooth.
  • Add in the eggs and stir again.
  • Stir in the yogurt, corn syrup, and vanilla extract and mix again until smooth.
  • Add the dry ingredients; flour, granulated sugar, cocoa powder, spices, and salt, all at once and fold the wet and dry ingredients together gently.
  • Pour the batter evenly into your bundt cake pan and gently tap on the counter to even out the batter, and get the extra air bubbles out.
  • Bake the cake in the oven for 55-70 minutes until you can enter a toothpick into the cake and it comes out mostly clean. A wet crumb or two is perfect. .
  • Place the pan upside down on a cooling rack for 10 minutes. Then remove the pan and let the cake continue to cool completely on the cooling rack before frosting.

For the Frosting:

  • In a medium bowl add the pumpkin puree, half and half, vanilla, and nutmeg. Stir together.
  • Add the butter to the mix, and whisk until well blended.
  • Add 1 cup of powdered sugar to the bowl, and whisk it in. Add more powdered sugar 1/4 cup at a time until you get the right consistency for the glaze. You want it a medium thickness so you can pour it on the cake and it will drip down slowly but it won't just run off the cake.
  • Spoon the icing over thecooled cake, all around the top of your cake.  Let it glide gently down the sides of your cake.
  • Let the icing set for 30 minutes before serving.


*I used dried buttermilk - follow the directions on the container


Calories: 348kcal | Carbohydrates: 77g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 268mg | Potassium: 282mg | Fiber: 3g | Sugar: 58g | Vitamin A: 6471IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 2mg