One-Bowl Pumpkin Chocolate Swirl Bundt Cake with Ganache
A moist spiced pumpkin cake with ribbons of rich chocolate batter baked in a fluted tube pan and topped with silky chocolate ganache. This impressive dessert combines the warm flavors of pumpkin pie spice with decadent chocolate in an easy one-bowl method. Perfect for fall gatherings, holiday dinners, or whenever you want a show-stopping cake that looks complicated but comes together quickly using a cake mix base.
Ingredients
- 1 box Betty Crocker Delights Super Moist Spice Cake Mix
- 1 cup canned pumpkin, not pumpkin pie mix
- ½ cup water
- ⅓ cup vegetable oil
- 4 eggs
- ½ teaspoon pumpkin pie spice
- ⅓ cup semisweet baking chocolate, chopped
- 2 tablespoons unsweetened baking cocoa
- ¼ cup heavy whipping cream
- ½ cup semisweet baking chocolate, chopped
Instructions
- 1
Heat oven and generously spray fluted tube cake pan
- 2
Beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice on low speed for 1 minute scraping constantly
- 3
Increase speed to medium and beat for 2 minutes
- 4
Pour 1 cup batter into measuring cup and stir in chopped chocolate and cocoa until combined
- 5
Pour half the pumpkin batter into pan, spoon chocolate batter over it, then top with remaining pumpkin batter
- 6
Bake until toothpick inserted in center comes out clean
- 7
Cool for 15 minutes then turn upside down onto rack or serving plate and remove pan
- 8
Cool completely then place on serving plate
- 9
Microwave cream until just beginning to simmer
- 10
Add chopped chocolate to cream and stir until smooth
- 11
Cool ganache for 5 minutes then drizzle over cake
Tips
Use a glass measuring cup for the chocolate batter portion - it makes transferring and measuring easier.
Don't overmix the chocolate batter - just stir until the cocoa and chocolate pieces are incorporated.
Let the ganache cool slightly before drizzling to prevent it from running off the cake too quickly.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be baked 1 day ahead and stored covered. Add ganache just before serving
Serve at room temperature. Cut with sharp knife, wiping clean between slices
Common Mistakes
Don't overbake or the cake will be dry - check with toothpick at minimum time
Cool completely before adding ganache to prevent melting and sliding off
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh pumpkin instead of canned?
Yes, use 1 cup of cooked and mashed fresh pumpkin. Make sure it's well-drained and smooth to avoid excess moisture in the batter.
What if I don't have a fluted tube pan?
Use a regular bundt pan or even a 9x13 inch pan, adjusting baking time as needed. Check doneness with a toothpick.
How long will this cake keep?
Store covered at room temperature for 3 days or refrigerate for up to a week. The ganache may firm up when chilled.