One-Bowl Pumpkin Chocolate Chip Bundt Cake Recipe

This One Bowl Pumpkin Chocolate Chip Bundt Cake is moist, studded with chocolate chips, and finished with a chocolate glaze or ganache. Made with a spice cake mix and simple pantry ingredients, it’s an easy and delicious fall dessert that comes together in a single bowl.

Why you’ll love it

Foolproof – this bundt cake is wonderfully simple. Everything mixes in one bowl, you bake it, and it turns out reliably well every time.

Moist – canned pumpkin puree keeps the cake tender and prevents it from drying out.

Balanced flavor – spice cake mix, pumpkin, and chocolate chips create a flavor that’s not overwhelmingly pumpkin or too chocolate-forward—just well balanced and crowd-pleasing.

If you enjoy easy holiday desserts, try reader favorites like No Bake Chocolate Pie, Apple Dump Cake, or Graham Cracker Pralines.

Key ingredients

Spice cake mix – using cake mix simplifies the recipe since the dry ingredients are already measured. If you don’t have spice cake mix, substitute yellow cake mix and add about 1 teaspoon pumpkin pie spice or allspice to approximate the flavor.

Canned pumpkin puree – gives the cake its moist texture and pumpkin flavor. Homemade pumpkin puree can be used as a direct substitute.

Eggs – provide structure and help the cake rise, creating a tender crumb that slices cleanly.

Butter – melted butter adds richness and flavor. This recipe uses melted butter, so there’s no need to soften it ahead of time.

Vanilla extract – brightens the flavors and pairs especially well with chocolate.

Chocolate chips – semi-sweet chips are recommended for the batter and additional chips are melted for the glaze. Mini chips or chunks work too.

How do I make chocolate chip bundt cake?

See the recipe card below for exact measurements and full details.

Step One: Preheat the oven to 350°F. Grease and flour a 12-cup bundt pan or spray it with nonstick cooking spray.

Step Two: In a large mixing bowl combine the cake mix, canned pumpkin puree, eggs, water, melted butter, pumpkin pie spice, and vanilla. Beat with a hand mixer for one to two minutes until smooth. Fold in the chocolate chips gently.

Step Three: Pour the batter into the prepared bundt pan and spread it evenly.

Step Four: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.

• Melt the remaining chocolate chips for a simple glaze or ganache.
• Drizzle the melted chocolate over the cooled bundt cake and allow it to set before serving.

Kitchen tips and notes

Use a reliable bundt pan for consistent results. If you prefer, omit the chocolate chips or swap in white chocolate. For a lighter finish, dust the cake with powdered sugar using a fine mesh strainer instead of a chocolate glaze.

Alternative toppings include cream cheese frosting, vanilla frosting, or fudge. If you don’t have a piping bag, use a zip-top bag with the corner snipped to drizzle or pipe the glaze.

Try different cake mix flavors—vanilla, French vanilla, yellow, or even chocolate—to vary the base flavor.

How do I melt chocolate chips in the microwave?

Place chocolate chips in a microwave-safe bowl and heat in 20–30 second intervals, stirring between each interval, until smooth and fully melted. Be careful not to overheat.

More desserts to try

• Chocolate Cherry Bundt Cake
• Pumpkin Chocolate Chip Muffins
• Butterscotch Bundt Cake

📖 Recipe