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Triple Chocolate Pumpkin Bundt Cake

Triple Chocolate Pumpkin Bundt Cake - a rich chocolate pumpkin cake topped with ganache glaze and chocolate chips, insanely delicious and perfect for the holidays.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 16
Calories: 419kcal
Author: Sandra


  • 2 cups sugar
  • ¾ cup oil
  • 3 eggs
  • 1 teaspoon salt
  • 1 ½ teaspoon baking soda
  • ½ cup cocoa powder
  • 1 teaspoon cinnamon
  • 1 ½ teaspoon baking powder
  • 2 teaspoon vanilla
  • 2 ½ cups flour
  • ½ cup milk
  • 15 ounce canned pumpkin


  • 3 tablespoons butter cut into ½ inch squares.
  • ¾ cup semi-sweet chocolate chips or dark chocolate
  • 1 tablespoon corn syrup
  • 1 cup mini-chocolate chips for topping


  • Mix together sugar, oil and eggs. In a separate bowl combine flour, salt, baking soda, cocoa powder, cinnamon, and baking powder. With the mixture on medium mix in the flour mixture. Then slowly add milk and pumpkin. Mix until well combined.
  • Pour into greased pan.
  • Bake at 325 for 50-60 minutes.
  • Let the cake cool until the pan is cool to the touch, this helps it come out of the pan in one beautiful piece. Prepare glaze.


  • In a double boiler over medium heat combine butter, chocolate chips and corn syrup. Stir until completely melted and well incorporated. Drizzle over cake and sprinkle with mini-chocolate chips.


Note – you do not have to use this recipe in a bundt pan, you can use your standard 9x13, I personally just love the presentation.


Calories: 419kcal | Carbohydrates: 57g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 302mg | Potassium: 229mg | Fiber: 2g | Sugar: 37g | Vitamin A: 4285IU | Vitamin C: 1.2mg | Calcium: 83mg | Iron: 2.1mg