An easy bundt pan recipe featuring pumpkin filling, chocolate chips, and homemade frosting. This dense, moist pumpkin cake includes all the delicious flavors of fall, and everyone loves it.

This is probably my favorite cake, ever. With that being said, I must tell you that I am not a big fan of pumpkin. I don’t count down the days until it’s “pumpkin everything” season. I’ll put my pumpkin out on the front porch for Halloween, but other than that, I’m just meh about pumpkin. But this cake….wow! There is no overbearing pumpkin taste, whatsoever.

My cousin, Debbie, brought it one year for our traditional Day After Thanksgiving Second Thanksgiving Celebration (which we sadly haven’t done recently. Not really sure why, but it is missed.) It was amazing! My oldest son, who I don’t think has ever enjoyed a piece of cake in his life, ate it up and asked me to make it for him. That’s how good it is. I don’t beg people for recipes, but I pleaded with Debbie to give me this one. She emailed it, and I swear it is the oldest saved email in my inbox, still starred, sitting down there at the bottom of the page from over 5 years ago. I printed it for my recipe box, and now it will be here online, and yet I’ll keep it in my email inbox to safeguard, just in case the internet crashes and my recipe box gets lost. Again, it’s that good.

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Pumpkin Dump Bundt Cake

This cake is made in a bundt pan. A bundt cake is denser, takes longer to bake, and has a thicker crust than a traditional pan cake. It also makes for a beautiful presentation once iced or powdered. 

Ingredients:

3 cups flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1½ tsp cinnamon
4 eggs, beaten
1 cup vegetable oil
2 cups canned pumpkin
1 cup semi-sweet chocolate chips

Cake Icing:
1½ cups powdered sugar
2 tsp vanilla extract
1 tsp milk

Pre-heat oven to 350 degrees, then grease and lightly flour your bundt pan.

In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Add in beaten eggs, oil, pumpkin, and chocolate chips. Mix together well for 3 to 4 minutes.

Pour into the bundt pan but do not spread the mixture with a spoon. Instead, tap the sides of the pan to spread it around evenly.

Bake for one hour and ten minutes, then let cool before removing from pan. Once completely cooled, turned the pan upside down over a large plate.

Mix together powdered sugar, vanilla, and milk for the frosting. Drizzle the icing over the top of the cake.

As I mentioned, I first had it at Thanksgiving. It’s perfect for a holiday dessert. It travels well and it feeds a fair amount, so it’s ideal to bring to your holiday parties. I made it twice for get-togethers this past holiday season.  I even gave it to my co-workers as a little holiday gift this year by putting it in cute little decorative paper loaf pans that I found Amazon.

Pumpkin Dump Cake Tips

• I would recommend making the frosting immediately before you are ready to pour it over top, otherwise, it will harden on you.
• Cake can be kept in the fridge up to 5 days, in a sealed airtight container.
• Switch up the icing for a change. Chocolate or caramel sauce goes well, or keep it simple and shake a little dusting of powdered sugar over the top.

This pumpkin dump cake is truly delicious….but don’t take my word for it, try it for yourself and see!

For another fantastic cake, check out my Triple Layer Chocolate Cake.

And don’t miss my other pumpkin recipes!
Pumpkin Mousse with Maple Whipped Cream
Mini Pumpkin Pie Bites
Gluten-Free Pumpkin Pancakes

This is a fantastic, crowd-pleasing bundt cake that’s easy to make and perfect to bring along to all your holiday gatherings.

Give this amazing pumpkin cake a try and then let me know how it turned out in the comments below!