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Pumpkin Bundt Cake with chocolate ganache

Pumpkin Bundt Cake with Chocolate Ganache

Abigail
This Pumpkin Bundt Cake with Chocolate Ganache is the ultimate fall dessert—moist, perfectly spiced, and draped in silky chocolate ganache. Perfect for Thanksgiving, holiday gatherings, or any cozy autumn day, it's sure to delight.
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Prep Time 15 minutes
Cook Time 55 minutes
Course Dessert
Cuisine American
Servings 18 slices
Calories 345 kcal

Ingredients
 

For the Pumpkin Bundt Cake

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 teaspoon salt
  • 2 cups brown sugar, packed
  • 1 cup neutral oil like vegetable or sunflower oil
  • 3 large eggs, room temp
  • 15 oz can pumpkin purée (not pie filling)
  • 1 tsp vanilla extract

For the Chocolate Ganache

  • 4 oz Dark or Milk good quality Chocolate (the one for eating and not baking) broken into pieces
  • 4 oz Heavy Cream
  • 1 tbsp Honey, Maple, or Corn syrup, adjust the sweetness to taste

Instructions
 

For the Pumpkin Bundt Cake

  • Preheat oven to 350°F (175°C). Grease and flour a 10–to 12–cup Bundt pan.
  • In a medium bowl, whisk together flour, baking powder, baking soda, spices, and the salt.
  • In a large bowl, whisk sugar, vanilla extract, and oil. Add eggs and mix until smooth. Stir in pumpkin purée.
  • Gently fold in dry ingredients into the wet mixture until just combined (do not overmix).
  • Pour batter into prepared pan and smooth the top.
  • Bake 50–60 minutes, or until a toothpick inserted comes out clean.
  • Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Make sure that the cake is fully cooled before you drizzle/pour the ganache on top.
  • Make the chocolate ganache.

For the Chocolate Ganache

  • Place the heavy cream, chocolate pieces and the liquid sweetened of your choice. Melt the chocolate using low heat and by stirring until it becomes very smooth and shiny. Remove from the heat and immediately drizzle/pour it on the cake. Use the entire content of the saucepan on the cake. Allow to set and enjoy!

Notes

Tips and Tricks

Serving and Storing

This cake serves about 16-18 slices and is ideal for gatherings. Pair slices with coffee, hot cider, or even a scoop of vanilla ice cream. The cake keeps well—cover and store at room temperature for up to 3 days, or refrigerate for 5 days. Make sure to let the cake reach room temperarture first before serving. For more extended storage, freeze the cake (without ganache) for up to 2 months, wrapping it tightly in plastic and foil. Add the ganache after thawing for the best presentation.

Nutrition

Calories: 345kcalCarbohydrates: 44gProtein: 3gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 40mgSodium: 153mgPotassium: 156mgFiber: 2gSugar: 27gVitamin A: 3815IUVitamin C: 1mgCalcium: 69mgIron: 2mg
Keyword how to make pumpkin chocolate bundt cake
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