Pumpkin Chocolate Bundt Cake Recipe
There is no shame in taking a little shortcut now and then when it comes to gluten-free baking. With a few tricks, you can gussy up a boxed cake mix and give it a homemade taste and feel, as we have done with the Pumpkin Chocolate Bundt Cake.
Gluten Free Pumpkin Chocolate Bundt Cake
This delicious fall treat is super simple, just gussy up a boxed cake mix and give it a homemade taste and feel.
Servings: 6 Servings
Calories: 195kcal
Ingredients
- Gluten-free nonstick cooking spray
- 1 package gluten-free white or yellow cake mix
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 2 large eggs lightly beaten
- 2½ teaspoons pumpkin pie spice
- ½ cup plus ⅓ cup semisweet or dairy-free semisweet chocolate chips divided
- 2 tablespoons unsweetened cocoa powder
- ¼ cup heavy cream or full-fat coconut milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a bundt pan with cooking spray.
- In a large mixing bowl, combine the cake mix, pumpkin, eggs, and pumpkin pie spice and mix well. Take 1 cup of the batter and place it in a small mixing bowl.
- Melt ⅓ cup chocolate chips in the microwave for 45-60 seconds or until mostly melted. Stir until smooth and glossy. Add the melted chocolate to the 1 cup reserved batter along with the cocoa powder.
- Layer half of the pumpkin batter into the prepared bundt pan and top with the chocolate batter, spreading to cover the pumpkin batter. Top with the remaining pumpkin batter, smooth the top, and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 15 minutes, then place on a wire rack to finish cooling.
- Place the remaining ½ cup chocolate chips in a heatproof bowl. Heat the cream until it just starts to boil. Pour over the chocolate chips and let sit for 5 minutes. Stir the mixture well until smooth and glossy. Stir in the vanilla.
- Place a piece of waxed paper under the wire cooling rack and drizzle the chocolate mixture over the top of the cake. Let the chocolate cool before placing the cake on a serving plate or cake stand.
Nutrition
Nutrition Facts
Gluten Free Pumpkin Chocolate Bundt Cake
Amount Per Serving
Calories 195
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 55mg18%
Sodium 25mg1%
Potassium 151mg4%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 5g6%
Protein 3g6%
Vitamin A 105IU2%
Vitamin C 0.2mg0%
Calcium 27mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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