Pumpkin Chocolate Swirl Bundt Cake
Pumpkin Chocolate Swirl Bundt Cake is gluten-free pumpkin and chocolate cake swirled together in a Bundt pan with orange icing and mini chocolate chips.
Servings 16 servings
Calories 227kcal
Ingredients
For the cake:
- 1 box yellow cake mix, gluten free or regular I used Betty Crocker Gluten Free
- 1 cup pumpkin
- 3 eggs room temperature
- 1 stick unsalted butter softened
- 2 teaspoons pumpkin pie spice
- ¾ cup semi-sweet chocolate chips melted
For the frosting:
- ½ stick unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons water or more if frosting is too thick
- Zest of one orange
- Mini chocolate chips and sprinkles for garnish
Instructions
- Preheat oven to 350°F. Grease a Bundt pan generously with butter. Set aside.
- 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.
- Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
- 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. If it's too thick, add a little more water. 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.
Video
Nutrition
Calories: 227kcal | Carbohydrates: 28g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 14mg | Potassium: 89mg | Fiber: 1g | Sugar: 25g | Vitamin A: 931IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg