Pumpkin Chocolate Chip Fudge Cake

This Pumpkin Chocolate Chip Fudge Cake is an easy fall dessert made with just a handful of ingredients. A boxed spice or vanilla cake mix is combined with canned pumpkin instead of the usual eggs, oil, and water, creating a dense, moist cake with very little prep. Chocolate chips are folded into the batter for extra richness, and the finished Bundt cake is topped with a simple chocolate icing drizzle.

Chocolate chips are folded into the batter for extra richness, and the finished Bundt cake is topped with a simple chocolate icing drizzle.

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Why You’ll Love This Recipe

• It uses just a few simple ingredients.
• The canned pumpkin replaces the eggs, oil, and water normally added to boxed cake mix.
• The cake stays moist and tender.
• Chocolate chips add rich chocolate flavor throughout.
• Prepared chocolate frosting makes the topping easy.
• The Bundt pan gives the cake a beautiful fall presentation.

Ingredients

• 1 box spice cake mix or vanilla cake mix
• 1 15-ounce can pure pumpkin puree
• 1 1/2 cups semi-sweet chocolate chips
• 1 teaspoon pumpkin pie spice, optional if using vanilla cake mix
• 1 container prepared chocolate frosting

How It Comes Together

1. Preheat the oven to 350 degrees.
2. Generously grease and flour a 10 to 12 cup Bundt pan, making sure to coat all of the ridges and the center tube.
3. Add the cake mix and pumpkin puree to a large mixing bowl.
4. If using vanilla cake mix, add the pumpkin pie spice.
5. Mix with an electric mixer until the batter is thick and completely combined.
6. Fold in the chocolate chips.
7. Spoon the thick batter evenly into the prepared Bundt pan and smooth the top with a spatula.
8. Bake for approximately 40 to 50 minutes, or until a toothpick inserted into the thickest part of the cake comes out with a few moist crumbs.
9. Allow the cake to cool in the pan for about 15 minutes.
10. Carefully invert the cake onto a cooling rack or serving platter and allow it to cool completely.
11. Place about 3/4 cup of prepared chocolate frosting in a microwave-safe bowl.
12. Warm for about 15 seconds, stir, and continue heating for a few seconds at a time until the frosting is thin enough to drizzle.
13. Spoon the chocolate icing over the top of the cooled Bundt cake, allowing it to naturally run down the ridges.
14. Let the icing set slightly before slicing.

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Tips for Success

• Use pure pumpkin puree, not pumpkin pie filling.
• The batter will be much thicker than traditional boxed cake batter. This is normal.
• Use a spatula to press and spread the batter evenly into all of the Bundt pan ridges.
• Grease the Bundt pan very thoroughly so the cake releases easily.
• Spice cake mix gives the cake more traditional fall flavor.
• Vanilla cake mix creates a lighter pumpkin flavor and lets the chocolate chips stand out.
• Do not overbake. The pumpkin helps create a dense, moist texture.

Serving Ideas

• Serve with vanilla ice cream or whipped cream.
• Add a few extra mini chocolate chips over the chocolate drizzle.
• Pair slices with coffee, hot chocolate, chai tea, or apple cider.

Tips for Entertaining

• This is an easy make-ahead cake for fall parties and holiday gatherings.
• Bake the cake a day ahead and keep it covered once completely cool.
• Add the chocolate drizzle before serving for the prettiest presentation.