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Pumpkin Chocolate Swirl Bundt Cake


  • For the cake:
  • 1 gluten free yellow cake mix I used Betty Crocker
  • 1 cup pumpkin
  • 3 eggs room temperature
  • 1 stick unsalted butter softened
  • 2 teaspoons pumpkin pie spice
  • 3/4 cup semi-sweet chocolate chips melted
  • For the frosting:
  • 1/2 stick unsalted butter softened
  • 3 cups powdered sugar
  • 2 tablespoons water
  • Zest of one orange
  • Mini chocolate chips and sprinkles for garnish


  1. Preheat oven to 350°F. Grease a Bundt pan generously with butter. Set aside.
  2. Place cake mix in a large bowl. Add pumpkins, eggs, butter and pumpkin pie spice. Mix on low for 30 seconds. Turn up to medium and beat for 2 minutes. Divide batter in half. Reserve one half. Add melted chocolate to the other half. Add alternating spoonfuls of each batter in prepared pan. Use a butter knife to swirl the batter together.
  3. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
  4. Meanwhile, prepare frosting. Place butter in large bowl. With electric mixer, beat on medium until creamy. Gradually add the sugar and water. Add zest and beat on medium high until smooth, about 2-3 minutes. Pour frosting in a ziploc bag. Seal and cut corner, then pipe frosting on top of cake. Add garnish, if desired. Store covered in refrigerator for up to 5 days.