How to make a chocolate chip-infused pumpkin bundt cake with a sweet homemade toffee glaze!
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What kind of tasty autumn treat do you prefer: chocolate chips or pumpkin spice? How about both with some toasted pecans to top it all off with?! This delightful Chocolate Pumpkin Bundt Cake with a sweet and simple Toffee Glaze combines the best of all the top favorite autumn flavors! This means this scrumptious homemade treat is perfect for holiday gatherings, seasonal parties, or just cozy comfort food to add a sweet touch to everyday life.
This delectable dessert starts with a flavorful pumpkin pie spice cake with tasty chocolate chips folded in, then drizzled with a mouthwatering toffee glaze, and it’s all topped off with some toasty roasted pecans. What more could you want for a truly satisfying treat to curb those pumpkin-y sweet tooth cravings?! If this autumn bundt cake sounds like the perfect treat for you then let’s get this baking party started!
Bundt Cake Tools and Equipment
For this divine autumn dessert, you luckily won’t need any extra complicated tools or utensils. If you’ve ever baked a bundt cake at home before then you probably already have all of the kitchen equipment that you will need on hand.
Bundt Cake Equipment:
- Glass mixing bowl
- Spatulas
- Hand mixer
- Bundt cake pan
- Disposable Vinyl Gloves
- Sifter
- Round drying rack
- Blending whisk
- Saucepan with a pouring lip
- Parchment paper sheets
Autumn-Inspired Chocolate Pumpkin Bundt Cake Ingredients
It can sometimes be difficult to make a truly flavorful homemade cake without the help of quite a few key ingredients, especially if the cake is made totally from scratch like the one in this recipe. But don’t fret yet! While this cake does require quite a few ingredients, it still comes down to a really simple process from start to finish.
Chocolate Chip Pumpkin Bundt Cake:
- 3 cups cake flour or all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp salt
- 3 eggs
- 2 tsp vanilla extract
- 1 can pumpkin puree – 15 oz can
- 3/4 cup unsalted butter – melted
- 1 cup sour cream
- 1 ½ cup chocolate chips
- 1 tbsp Vegetable shortening – for greasing a bundt cake pan
Toffee Glaze:
- 2 tbsp unsalted butter – melted
- ½ cup light brown sugar
- 1 cup heavy cream
Toasted Pecans:
- ½ cup pecans
- ½ tbsp unsalted butter – melted
- ½ tsp salt – optional
Ingredient Substitutions and Tips:
- I almost always prefer to use cake flour instead of all-purpose flour in my bundt cake recipes because it makes the final texture and moisture of the cake turn out way better!
- I also prefer to use my own homemade blend of Pumpkin Pie Spice for my autumn recipes but you can swap this out for a store-bought blend for extra ease.
- Need some tips on melting butter fast for this recipe? Here are my simple guides on How to Melt Butter!
How to Make a Melt-Worthy Chocolate Pumpkin Bundt Cake
Now let’s move on to the fun part! Building a swoon-worthy autumn masterpiece that is sure to bring a unique and sweet touch to any autumn celebration or holiday! As you go through the process yourself, be sure to keep an eye out for any special instructions or side notes that I’ve added so you can bake with confidence and end up with delicious results!
Making the Chocolate Chip Pumpkin Bundt Cake:
- First, preheat the oven to 350°F and measure out all of the ingredients.
- Next, pour the flour, granulated sugar, brown sugar, baking soda, pumpkin pie spice, salt, and baking powder into a glass mixing bowl.
- Combine the dry ingredients with a blending whisk.
- Then, in another separate large glass mixing bowl, combine the pumpkin puree, eggs, vanilla extract, melted butter, and sour cream.
- Whisk or beat the pumpkin mixture with a hand mixer on a medium setting, until completely combined.
- Then, gradually add the flour mixture into the wet ingredient mixture, ⅓ at a time, mixing well between each addition.
- Continue this process until all of the dry and wet ingredients have completely combined to form a thick pumpkin batter.
- Then, add the chocolate chips to the cake batter.
- Use a spatula to fold the chocolate chips evenly into the cake batter.
- Next, grab everything you need for coating the bundt cake pan: some food-friendly disposable gloves, vegetable shortening, flour, and a sifter.
- Then, use gloved hands to coat the entire inside of the bundt cake pan with the vegetable shortening. Make sure to get all the sides and corners.
- Afterwards, use the sifter to evenly sprinkle a light coating of flour over the shortening, then dump out any excess flour from the pan.
- Evenly distribute the chocolate chip pumpkin cake batter into the greased bundt cake pan and spread it evenly with a spatula. Bake the pumpkin bundt cake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
- After baking, let the cake cool for 10 minutes before removing it from the cake pan. Use a spatula to help separate the sides of the cake from the pan.
- Finally, flip the pan to transfer the cake from the bundt pan onto the wire cooling rack. Cover the cake with a kitchen towel and let it cool completely, about 1-2 hours, before frosting.
- If you do not let the cake cool properly before frosting, then it will turn out to be doughy and chunky when you cut into it.
- After letting the cake completely cool, slide a sheet of parchment paper under the cake and cooling rack before glazing or frosting.
Making the Toffee Glaze:
- First, measure out all of the ingredients and preheat a saucepan with a pouring lip over medium-high heat.
- Next, combine all of the ingredients in the saucepan and heat while whisking regularly with the blending whisk.
- Bring the toffee mixture to a boil.
- Then, reduce the heat to low and let the mixture simmer for 15-20 minutes while whisking.
- Continue to whisk the mixture while cooking to reach the correct thickness- it will need to be pretty thick.
- Finally, pour the toffee glaze into a jar or a measuring glass with a pouring lip. Let the glaze (and the cake) cool completely before pouring the glaze on top of the bundt cake.
Toasting the Pecan Topping:
- First, preheat the oven to 350°F and measure out all of the ingredients.
- Then, combine the pecans and melted butter together in a glass mixing bowl with a spatula.
- Then, evenly space out the coated pecans over a baking sheet lined with a sheet of parchment paper.
- Bake the coated pecans for 7-10 minutes. Occasionally shake the pan to brown the pecans evenly without burning them.
- After cooking, sprinkle a little salt on top of the toasted pecans, if desired, for a little extra flavor.
- After drizzling the cooled bundt cake with the cooled toffee glaze, immediately follow up with the toasted pecans while the glaze is still wet.
How to Properly Store Bundt Cake and Toppings
Making this autumn bundt cake ahead of time for a holiday gathering? Or did you end up with some leftover cake -or cake toppings- that you’d like to save for later? No problem! You can easily store and save fully decorated bundt cakes or just the toppings for future enjoyment!
How to store a decorated bundt cake:
- Store the decorated pumpkin bundt cake in an airtight cake container and keep safely for up to 3 days on the counter at room temp…
- Or store the bundt cake in the fridge, either wrapped with plastic food wrap or sealed in an airtight container for up to 1 week.
- I would suggest this storing method if you are preparing this cake ahead of time for a holiday or party.
- Individual slices can be frozen for longer-term storage:
- First, wrap the individual slices in cellophane, then wrap again in kitchen foil.
- These slices will stay good in the freezer for up to 3 months.
- Always use a marker to label the date on the outside of the wrapping to keep up with freshness and quality.
To store homemade toffee glaze: pour any leftover glaze into an airtight container then transfer it to the refrigerator. The glaze will stay good in the fridge for up to 1 week. Before using the glaze again, remove it from the refrigerator and bring it to room temperature. To get a pourable consistency again, the glaze may need to be reheated. Once set on a bundt cake or pastry, the glaze will stay good for the life of the pastry that it is used on. Always mark the date on the outside of the container to keep up with freshness.
Bundt Cakes
To store toasted pecans, first, let them cool completely. Then, transfer the pecans to an airtight container and keep them at room temp for up to 1 week. For the best-toasted pecan storage, keep the pecans in an airtight container or Ziploc bag, and store them either in the refrigerator for up to 9 months or in the freezer for up to 2 years. Always mark the date on the outside of the container to keep up with freshness.
Recipe Ideas to Fall For
Does this fabulous fall bundt cake drive your pumpkin spice cravings even crazier? Keep the flavors of autumn around for the whole season with some of my other favorite autumn-inspired recipes:
- Pumpkin Pancakes
- Coconut Banana Pancakes
- Pumpkin Pie Mug Cake
- Pumpkin Bread
- Caramel Banana Muffins
- Pumpkin Bundt Cake with Cream Cheese Frosting
- French Toast
- Homemade Whipped Cream
Bundt cakes for every occasion:
- 4th of July Bundt Cake
- Christmas Chocolate Bundt Cake
- Funfetti Bundt Cake
- Lemon Bundt Cake
- Red Velvet Bundt Cake
- Cranberry and Lemon Bundt Cake
Chocolate pumpkin bundt cake with toffee glaze
Equipment
Ingredients
Bundt cake
- 3 cups cake flour or all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp salt
- 3 eggs
- 2 tsp vanilla extract
- 1 can pumpkin puree 15 oz can
- 3/4 cup unsalted butter melted
- 1 cup sour cream
- 1 ½ cup chocolate chips
- 1 tbsp Vegetable shortening for greasing a bund cake pan
Toffee frosting
- 2 tbsp unsalted butter
- ½ cup light brown sugar
- 1 cup heavy cream
Toasted pecans
- ½ cup pecans
Instructions
Bundt cake
- First, preheat the oven to 350°F and measure out all of the ingredients.
- Next, pour the flour, granulated sugar, brown sugar, baking soda, pumpkin pie spice, salt, and baking powder into a glass mixing bowl.
- Combine the dry ingredients with a blending whisk.
- Then, in another separate large glass mixing bowl, combine the pumpkin puree, eggs, vanilla extract, melted butter, and sour cream.
- Whisk or beat the pumpkin mixture with a hand mixer on a medium setting, until completely combined.
- Then, gradually add the flour mixture into the wet ingredient mixture, ⅓ at a time, mixing well between each addition.
- Continue this process until all of the dry and wet ingredients have completely combined to form a thick pumpkin batter.
- Then, add the chocolate chips to the cake batter.
- Use a spatula to fold the chocolate chips evenly into the cake batter.
- Next, grab everything you need for coating the bundt cake pan: some food-friendly disposable gloves, vegetable shortening, flour, and a sifter.
- Then, use gloved hands to coat the entire inside of the bundt cake pan with the vegetable shortening. Make sure to get all the sides and corners.
- Afterwards, use the sifter to evenly sprinkle a light coating of flour over the shortening, then dump out any excess flour from the pan.
- Evenly distribute the chocolate chip pumpkin cake batter into the greased bundt cake pan and spread it evenly with a spatula. Bake the pumpkin bundt cake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
- After baking, let the cake cool for 10 minutes before removing it from the cake pan. Use a spatula to help separate the sides of the cake from the pan.
- Finally, flip the pan to transfer the cake from the bundt pan onto the wire cooling rack. Cover the cake with a kitchen towel and let it cool completely, about 1-2 hours, before frosting.If you do not let the cake cool properly before frosting, then it will turn out to be doughy and chunky when you cut into it.
- After letting the cake completely cool, slide a sheet of parchment paper under the cake and cooling rack before glazing or frosting.
Making the Toffee Glaze:
- First, measure out all of the ingredients and preheat a saucepan with a pouring lip over medium-high heat.
- Next, combine all of the ingredients in the saucepan and heat while whisking regularly with the blending whisk.
- Bring the toffee mixture to a boil.
- Then, reduce the heat to low and let the mixture simmer for 15-20 minutes while whisking.
- Continue to whisk the mixture while cooking to reach the correct thickness- it will need to be pretty thick.
- Finally, pour the toffee glaze into a jar or a measuring glass with a pouring lip. Let the glaze (and the cake) cool completely before pouring the glaze on top of the bundt cake.
Toasting the Pecan Topping:
- First, preheat the oven to 350°F and measure out all of the ingredients.
- Then, combine the pecans and melted butter together in a glass mixing bowl with a spatula.
- Then, evenly space out the coated pecans over a baking sheet lined with a sheet of parchment paper.
- Bake the coated pecans for 7-10 minutes. Occasionally shake the pan to brown the pecans evenly without burning them.
- After cooking, sprinkle a little salt on top of the toasted pecans, if desired, for a little extra flavor.After drizzling the cooled bundt cake with the cooled toffee glaze, immediately follow up with the toasted pecans while the glaze is still wet.
Video
Notes
- Store the decorated pumpkin bundt cake in an airtight cake container and keep safely for up to 3 days on the counter at room temp…
- Or store the bundt cake in the fridge, either wrapped with plastic food wrap or sealed in an airtight container for up to 1 week.
- I would suggest this storing method if you are preparing this cake ahead of time for a holiday or party.
- Individual slices can be frozen for longer-term storage:
- First, wrap the individual slices in cellophane, then wrap again in kitchen foil.
- These slices will stay good in the freezer for up to 3 months.
- Always use a marker to label the date on the outside of the wrapping to keep up with freshness and quality.
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