Easy Pumpkin Chocolate Chip Bundt Cake

I’m sure you’ve noticed, but the time has come for all things pumpkin spice. I know I’ve mentioned on here before – a few times actually, that I’m a HUGE fan of pumpkin spice everything (well, within reason…of course). Some of my favorite recipes featuring the amazing fall duo have already been shared with you before – hello, pumpkin bread with spiced cream cheese swirl – and I’m sure there will be many more to come.

One thing almost all of these pumpkin spice recipes have in common is their ease. Most of them start with a boxed cake mix that you probably already have on hand in your pantry. Just throw in a few more pantry staple ingredients and you’ve got yourself a delicious, and gorgeous, treat to share with family and friends.

Ingredients to make pumpkin chocolate bundt cake:

1 18.5oz. Yellow Cake Mix
1 3.4oz. package instant vanilla pudding mix
1 15oz. can of pumpkin puree
1/2 cup vegetable oil
1/2 cup water
3 eggs
2 teaspoons pumpkin pie spice
6 oz. semi sweet mini chocolate chips

How to make pumpkin chocolate bundt cake:

Preheat oven to 325 degrees.
Grease and prepare the bundt pan.
In a large mixing bowl combine all ingredients. Mix on medium speed until well combined.
Spoon batter into prepared pan.
Bake at 325 for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool for 10 minutes.
Remove the cake from the pan and let it cool on a rack or a plate.
Sprinkle with powdered sugar and serve with vanilla ice cream.

Do I need to use a bundt pan?

You may not have a bundt pan on hand and that is okay. You can still make this recipe; you can use loaf pans or regular cake pans just remember that baking times may vary so keep an eye on your cake so it does not over bake.

An awesome thing about bundt cakes is the variety of pans you can use. Have you seen how many there are? I’ve seen some that look like a haunted castle or a wreath of fall leaves. Choosing a pan specific to your event would be so fun! I just had the best idea for Halloween! It would be so perfect to use a spooky looking pan with a cool glaze icing dripping off the top like blood or slime. Now my idea wheels are really turning!

Do I have to add the instant vanilla pudding mix?

One ingredient you may not have suspected is the pudding mix. Trust me, it will make the cake so moist and delicious. You definitely don’t want to skip that one.

Other Toppings Options:

We topped our pumpkin chocolate chip bundt cake with powdered sugar but you can get creative with toppings. You can try topping with:

chocolate ganache and mini chocolate chips
Buttermilk Syrup
10 minute hot fudge
Dairy Free Salted Caramel Sauce
Chocolate pudding
Glaze
homemade whip cream

The ideas can go on and on just get creative and try some out.

How can pumpkin chocolate bundt cake be stored?

You can store your bundt cake in an airtight container at room temperature (depending on your choice of topping) for up tp 5 days. If you you have a ganache, icing or pudding topping you want to store it in the fridge in an airtight container.

Can this bundt cake be frozen?

If you want to make this cake and store it for a later time or save some for a later date you can wrap it really well in a few layers of plastic wrap for up to 3 months.

If you make this recipe, please let me know!

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