Pumpkin Dark Chocolate Bundt

It is time for Pumpkin and this Pumpkin Dark Chocolate Bundt cake is the perfect pumpkin treat.

OK…I know it is ONLY August 20th but I am SO READY for everything Fall.  I am ready for cooler weather, sweaters, booties and Pumpkin Spice anything and everything.  

Pumpkin & Chocolate…Together?

I’m in love with pumpkin and I L.O.V.E. dark chocolate even more  and I love them together.  I first had this combo last fall in a muffin, and it was so good I decided to run with it in a bundt cake.  

I love the spice and the chocolate together.  The bitterness of the dark chocolate really helps to bring the pumpkin pie spice to life.  It really enhances it making this the BEST pumpkin bundt cake EVER!

Oh the color…

I have to tell you I love the color of this cake.  It has that perfect hint of pumpkin orange.  It looks like fall.  

Living in SE Texas we do not have fall in the traditional leaves changing colors each year, but at my family farm in Missouri we do and I love going there in the fall.  There is something so amazing about standing a big oak tree and being surrounded my yellow, orange, red and green leaves.  I always just stand in awe and try to take it all in.

Well now I am becoming all nostalgic for Missouri…looks like I am planning a trip for this fall.

Yes, that is caramel

Yes…I drizzled caramel over the top of the cooled cake.  Not only do I love chocolate and pumpkin together I love caramel with chocolate and pumpkin as well.  I used my Salted Caramel Sauce, giving the perfect amount of sweetness without making it too sweet. 

If you do not want to make homemade caramel sauce feel free to use your favorite jarred version…mine is the Salted Caramel Sauce from Trader Joe’s.

Bring on the Pumpkin

Pumpkin Dark Chocolate Bundt

A perfectly spiced Pumpkin and Dark Chocolate Bundt Cake that is the perfect way too celebrate everything pumpkin (anytime of the year)

20 minPrep Time

50 minCook Time

2 hrTotal Time

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1 cup vegetable oil
4 eggs
1 cup brown sugar
3/4 cup granulated sugar
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
1 teaspoon Vanilla Bean Paste , or vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
3 teaspoons pumpkin pie spice
1 teaspoon cinnamon
2 cups dark chocolate chunks (or semi-sweet)
Optional Toppings
Salted Caramel
Chocolate Fudge Sauce
Powdered Sugar


Preheat oven to 350
Spray a 9 or 10 inch Bundt Pan , set aside
In the bowl of a stand mixer beat together oil. eggs and sugars until smooth
Add in pumpkin and Vanilla Bean Paste (or extract) until well combined
In a medium bowl whisk together flour, baking soda, salt, pumpkin pie spice, cinnamon and dark chocolate chunks
Add flour mixture into pumpkin mixture in two batches, mixing on low until just combined
Pour batter into prepared pan
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean
Remove and let cool in the pan for 30-45 minutes and then remove to a cooling rack or serving platter to cool completely
Once cooled completely top with any additional toppings you prefer


Cake will freeze nicely for up to 2 months, just let thaw overnight



6851 cal


356 g


908 g


82 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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