Moist, tender, and beautifully marbled, this easy Pumpkin Swirl Bundt Cake combines two fall favorites — rich pumpkin spice and deep chocolate — in one stunning dessert.
Each slice reveals a gorgeous swirl of pumpkin and chocolate cake, perfectly balanced with cozy autumn flavors and an irresistibly soft crumb.
Made with real pumpkin puree, warm pumpkin pie spice, and a hint of cocoa.
The addition of espresso powder enhances the chocolate flavor without overpowering the pumpkin, creating a perfectly spiced, bakery-quality cake you’ll want to bake all season long.
Perfect for Thanksgiving, holiday gatherings, or a cozy weekend treat, this cake is simple to make, slice, and share — and it looks just as impressive as it tastes.
Serve it as is, dusted with powdered sugar, or topped with a light glaze for the ultimate fall dessert centerpiece.
Why you’ll love this recipe!
What ingredients do I need?
- Pumpkin Puree: Adds moisture, sweetness, and that classic pumpkin flavor. Use pure pumpkin puree (not pumpkin pie filling).
- Unsalted Butter: Melted butter gives the cake a rich flavor and soft, tender crumb.
- Canola Oil: Keeps the cake extra moist and light. You can substitute vegetable oil or even melted coconut oil.
- Water: Adds just enough moisture to balance the dense pumpkin batter.
- Granulated Sugar & Light Brown Sugar: The combination creates sweetness with a hint of caramel depth and helps retain moisture.
- Vanilla Extract: Enhances both the pumpkin and chocolate flavors for a warm, balanced taste.
- Eggs: Provide structure and richness — make sure they’re at room temperature for even mixing.
- All-Purpose Flour: The base of the batter; creates a soft but sturdy cake texture.
- Baking Powder & Baking Soda: Work together to help the cake rise and stay fluffy.
- Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves — the flavor backbone of this cake.
- Salt: Balances sweetness and enhances the warm spices.
- Cocoa Powder: Unsweetened cocoa powder adds a deep chocolate flavor and beautiful swirl contrast.
- Espresso Powder (optional): Boosts the richness of the chocolate without adding coffee flavor — a little goes a long way.
Recipe Variations
- Glazed Pumpkin Swirl Cake: Drizzle with vanilla or maple glaze for a sweet finish.
- Chocolate Chip Swirl: Fold ½ cup mini chocolate chips into the chocolate batter for extra decadence.
- Spiced Chocolate Swirl: Add a pinch of cinnamon to the chocolate layer for a warm twist.
- Mini Bundt Cakes: Divide the batter into mini bundt pans and bake 20–25 minutes.
Pro Tips
- Grease the pan generously: Use baking spray (with flour) to prevent sticking — bundt pans can be tricky!
- Even swirl: Alternate dollops of pumpkin and chocolate batter, then tap the pan gently to eliminate air pockets.
- Don’t overbake: Check at 40 minutes — the cake is done when a toothpick comes out clean.
- Cool completely before inverting: Let it rest at least 15 minutes, then loosen edges before flipping.
- Add espresso powder: It deepens the chocolate flavor without tasting like coffee — totally optional but highly recommended.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Butter: Swap for melted coconut oil or all oil (omit butter) for dairy-free.
- Flour: Use a 1:1 gluten-free baking blend if needed.
- Sugar: Substitute coconut sugar or dark brown sugar for a deeper flavor.
- Pumpkin Pie Spice: Make your own with cinnamon, nutmeg, ginger, and cloves.
- Cocoa Powder: Dutch-process cocoa gives a darker, richer color and flavor.
Leftovers and Storage
- Room Temperature: Store covered or in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 5 days. Let it come to room temp before serving for best flavor.
- Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight at room temperature.
- Reheat: Warm a slice in the microwave for 10–15 seconds for that just-baked softness.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Pumpkin Swirl Bundt Cake
Ingredients
- 1 c. Pumpkin puree
- 1/2 c. Unsalted Butter melted
- 1/2 c. Canola Oil
- 1/4 c. Water
- 3/4 c. Granulated sugar
- 3/4 c. Light Brown sugar
- 2 tsp vanilla extract
- 3 eggs
- 2 c. All purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 1/3 c. Cocoa powder
- 1/2 tsp espresso powder optional
Instructions
- Preheat oven to 350F. Spray a bundt pan very well with BAKING spray.
- In a large bowl, beat together pumpkin puree, melted butter, oil, water, and sugars for 2 minutes.
- Add in eggs and vanilla and beat again for another 2 minutes.
- Add in flour, baking powder, baking soda, pumpkin pie spice, and salt. Beat until combined.
- Divide batter in half between 2 bowls. The cocoa powder and espresso powder to one of the bowls and mix to combine.
- Drop batter into bundt pan, alternating between the two mixes (I used an extra large cookie scoop to do this). Once it is all added, gently tap the pan on the counter and use a spatula to even out the top.
- Bake for 40-45 minutes until a toothpick inserted comes out clean.
- Cool completely and then invert the pan onto a plate to serve.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.