Pumpkin and chocolate may seem like an unusual pairing, but trust me—it’s a match made in heaven. There’s something about the earthy sweetness of the pumpkin that compliments the chocolate so well like in my Chocolate Chunk Pumpkin Cookies, Pumpkin Mug Cake, or my Pumpkin Brownies. Not to mention the cream cheese frosting on top. This crowning glory is smooth and creamy, slightly tangy and sweet, and it complements the pumpkin flavor really well. I like to spoon the frosting on the tops and let it fall down the sides of the cake; it creates a stunning, eye-catching cake that everyone will be in love with!
Pumpkin puree: Be sure to use canned 100% pumpkin puree, and not pumpkin pie filling. Using the entire 15 oz. can adds moisture and flavor, giving the mug cake its signature fall taste. Brown sugar and granulated sugar: I like to use a mix of both, using more brown sugar in this recipe. Sugar adds sweetness to balance the earthy flavor of pumpkin. Brown sugar, in particular, adds a caramel-like richness that complements the pumpkin and spices. Pumpkin pie spice: I like to use this so I don’t have to grab a ton of different spices from my spice rack, but you can use any combination of nutmeg, cloves, cinnamon, allspice, ginger, black pepper, etc. that you like. Oil and sour cream: both helped to add richness and keep the bundt cake moist. Other ingredients needed: all purpose flour, baking soda, baking powder, salt, vanilla, cream cheese, powdered sugar, and whole milk.
Success Tips
Use Pumpkin Puree, Not Pie Filling: Make sure to use pure pumpkin purée, as pumpkin pie filling contains added sugars and spices that will throw off the balance of flavors. Don’t Skimp on Greasing the Pan: Bundt cakes can be tricky to release because of all the nookes and crannies so be sure to properly grease the pan. You can also use a non-stick spray specifically designed for baking. Let It Cool: I know it’s tempting to want to dig in immediately, but you’ll want to allow the cake to cool for 10-15 minutes in the pan before turning it out onto a wire rack. This prevents the cake from sticking or breaking apart.
Storage
This cake stores well at room temperature for 2-3 days, wrapped tightly in plastic wrap or stored in an airtight container. You can also refrigerate it for up to a week or freeze individual slices for a quick treat later!
