Triple Chocolate Pumpkin Cake

This week I used my Aunt Patty’s Chocolate Zucchini Cake and took it to a whole new level using pumpkin and more chocolate! And it turned out to be amazing!
Incredibly amazing!
I literally could have devoured the entire cake on my own, not kidding. But thankfully, my kids, hubby, friends and family were ready to dig in.
Even my husband who claims to hate anything pumpkin, LOVED this cake.
He said it was a perfect balance of flavors…wow!
I couldn’t wait to post this recipe, well because it is that damn good!
And I can’t wait for you to try!
Enjoy this recipe inspired from my chocolate pumpkin addiction, now get ready to grab a fork and dig in.

*Note – you do not have to use this recipe in a bundt pan, you can use your standard 9×13, I personally just love the presentation.*

Triple Chocolate Pumpkin Bundt Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 12-16

Triple Chocolate Pumpkin Bundt Cake

Triple Chocolate Pumpkin Cake has the taste of all the warm fall spices and a dark chocolate glaze.


  • 2 cups sugar
  • ¾ cup oil
  • 3 eggs
  • 1 teaspoon salt
  • 1 ½ teaspoon baking soda
  • ½ cup cocoa
  • 1 teaspoon cinnamon
  • 1 ½ teaspoon baking powder
  • 2 teaspoon vanilla
  • 2 ½ cups flour
  • ½ cup milk
  • 15 ounce canned pumpkin
  • Glaze
  • 3 tablespoons butter, cut into ½ inch squares.
  • ¾ cup dark chocolate chips
  • 1 tablespoon corn syrup
  • 1 cup mini-chocolate chips, for topping


Mix together sugar, oil and eggs. In a separate bowl combine flour, salt, baking soda, cocoa, and cinnamon and baking powder. With the mixture on medium mix in the flour mixture. Then slowly adding milk and pumpkin. Mix until well combined.

Pour into greased pan.

Bake at 325 for 50-60 minutes.

Let the cake cool until the pan is cool to the touch, this helps it come out of the pan in one beautiful piece. Prepare glaze.


In a double boiler over medium heat combine butter, chocolate chips and corn syrup. Stir until completely melted and well incorporated. Drizzle over cake and sprinkle with mini-chocolate chips.

Kids review: They loved this cake. I didn’t tell them it was a chocolate pumpkin cake and thought I would see if they could tell or not. They did! Right away, my son, Madden, our picky eater said, “Mom this is like chocolate pumpkin bread but better because of the frosting and chocolate chips!”



  1. Shauna says

    Hi! I made your cake yesterday after seeing it on Pinterest. I pinned it and a friend later texted me with a “you need to make that cake you pinned.” So I did. It turned out wonderful! I let it cool before the frosting and even let the frosting cool a bit so it would not run down to the plate. I gave half to my friend. She said it was fantastic and she is a picky eater. My hubby asked me to make another one this morning! Thanks for sharing this recipe!

  2. Angel says

    Hi, I am excited to try this cake. I have never made anything with chocolate and pumpkin so I don’t know what to expect. I am hesitant to use cinnamon though since I don’t like cinnamon flavored chocolate. Do you think it would be ok to leave it out?

    • Sandra says

      You can do without the cinnamon for sure, or you could try half of the amount. Can’t wait for you to try pumpkin and chocolate are amazing together! xo San

    • Sandra says

      So I always let mine cool most of the way, as it comes out of the pan a lot nicer and easier.But you could do it until it is cool to the touch. Then as for the frosting, you can frost really when you take it out, because it is ganache topping, so it will just naturally run down the sides. With that being said if you do it when the cake is too hot or warm, it may absorb a bit into the cake. Let me know if this makes sense or if you have any more questions feel free to ask.

  3. Julie says

    This cake is so moist and delicious! Thank you for sharing it! This is my second time making it in one month and it’s amazing. I used buttermilk and Valrhona cocoa powder in the cake and my own recipe for ganache.


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