Marbled Pumpkin Bundt Cake

Marbled Pumpkin Bundt Cake ~

Marbled Pumpkin Bundt Cake ~ this is my classic spiced pumpkin bread recipe swirled with deep chocolate and topped with a thick bittersweet ganache ~  because even humble pumpkin bread has a delicious dark side — who knew?

Marbled Pumpkin Cake with Chocolate Ganache ~

Chocolate and pumpkin is an epic combination, if you haven’t experienced it, this Marbled Pumpkin Bundt Cake is a great excuse to take the plunge. There’s something about the spicy warmth of cinnamon, ginger, nutmeg and allspice, paired with bittersweet chocolate that is about as sophisticated as it gets.

Marbled Pumpkin Bundt Cake ~

I got the recipe for my original chocolate chip pumpkin bread years ago from my friend Jennifer. Jennifer and I have long since lost touch, but her pumpkin bread has become a family tradition. We start making it every September…sometimes even in August if the spirit moves us and it marks the start of the new season, (funny how a recipe can be more enduring than a friendship.)  It’s never let me down in all these years, it’s truly foolproof. The spices are perfectly balanced, the cake is always tender, it always rises nicely, and pops right out of any pan. For that reason I’ve rarely fiddled with it…until today!

TIP: Pumpkin pie spice is convenient, but it’s much better to use a mix of individual spices. There are lots of wonderful combinations you can do with fall spices, and each one is unique. I buy my spices in small jars so they stay fresh, and I ALWAYS grate my nutmeg fresh! You’ll find whole nutmeg right next to the other spices, and you can use a microplane or a nutmeg grater to grate it. The aroma is heavenly!

Marbled Pumpkin Bundt Cake is a moist, lightly spiced pumpkin cake swirled with dark chocolate and topped with a thick bittersweet ganache ~

To get the marbled effect I remove a cup of the regular batter and add some dark cocoa powder and a little melted chocolate. Then I spoon the two batters alternately into my prepared bundt pan and use a thin chopstick to swirl everything around a bit.

Making Marbled Pumpkin Bundt Cake ~

The bittersweet ganache is pure indulgence.

TIP: Bittersweet chocolate, like black coffee, is an acquired taste. If it’s too intense for you, feel free to substitute semi-sweet chocolate in this cake.

Bittersweet ganache for Marbled Pumpkin Bundt Cake ~

TIP: When you are making ganache, make sure to get the cream up to a simmer, and then let the chocolate sit in the hot cream for at least 5 minutes. Then stir — the warmth of the cream will eventually melt all the chocolate and the ganache will be thick and glossy. The transformation is awesome. The ganache will thicken further as it cools.

Marbled Pumpkin Bundt Cake with Bittersweet Choclate Ganache ~

TIP:Bundt pans vary quite a bit in shape, capacity, and the thickness of their walls. This will impact your baking time, so always check on the early side. A done cake will be fully risen in the center, spring back when lightly touched, and a toothpick inserted in the center should come out without wet batter clinging to it (moist crumbs are fine.)  Non stick bundt pans DO NOT last forever, so if you start to have trouble removing your cakes, it’s time for a replacement.

Marbled Pumpkin Bundt Cake topped with a thick bittersweet ganache ~


  • This recipe makes a little bit extra ganache, never a problem in our house, but you can reduce the cream to 1/2 cup and the chocolate to 1 cup for a smaller batch.
  • I used Hershey’s Special Dark cocoa powder in my Marbled Pumpkin Bundt Cake, it is formulated to be extra dark and gives my cake that deep rich color.

Let me know what you think — and tag tvfgi if you make this and post it to social media — I’d love to see!

3.67 from 12 votes

Marbled Pumpkin Bundt Cake

Course Breakfast, coffee break, Dessert
Cuisine American
Author Sue Moran


wet ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 tsp each of nutmeg cinnamon and allspice and ginger

dry ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup sugar
  • 1 tsp baking soda

for chocolate batter

  • 1 Tbsp unsweetened dark cocoa powder
  • 1/2 cup bittersweet or semi-sweet chocolate chips melted


  • 2/3 cups heavy cream
  • 2 cups bittersweet chocolate chips


  • set oven to 350F
  • Spray a nonstick bundt pan lightly with cooking spray and dust it lightly with flour.
  • Whisk the wet ingredients together in a mixing bowl, making sure the eggs are well beaten, and set aside.
  • Whisk the dry ingredients together and make sure the baking soda is well distributed and not lumpy.
  • Add the dry ingredients to the wet, mixing just until everything is completely combined. Remove 1 cup of the batter to a small bowl, and add the cocoa powder and the melted chocolate. Mix well.
  • Spoon the two batters alternately into the budnt pan. Don't worry about getting it completely even. When all the batter is in the pan, take a chopstick or other thin implement and swirl the two batters together.
  • Bake for 30-45 minutes until the top springs back when lightly touched and a toothpick comes out with out wet batter clinging to it. The cooking time will vary depending on your particular bundt pan and your oven. My cake took just over 30 minutes. Check on the early side.
  • Let the cake cool on a rack for 15 minutes, then loosen the edges and invert.
  • To make the ganache, heat the cream until it just comes to a simmer. Take off the stove and add the chocolate. Let sit for 5 minutes without disturbing. Then stir until everything is thick and glossy and all the chocolate has melted.
  • Spoon, pour, or drizzle over the cake.

Cook's notes

This makes a small cake, feel free to double the recipe for a larger bundt.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


don’t forget to pin this Marbled Pumpkin Bundt Cake!

Marbled Pumpkin Bundt Cake is the ultimate Fall indulgence! ~ #cake #bundtcake #pumpkincake #pumpkinbread #pumpkinchocolatechip #fallcake #coffeecake

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    Leave a Reply

    Please rate this recipe!

  • Reply
    Ivy Foreye
    January 10, 2020 at 2:07 am

    I made it today. Turned out perfect!
    Thank you for the nice recipe.

  • Reply
    September 18, 2018 at 5:54 pm

    This recipe was absolutely AMAZING! I made it for a co-worker’s birthday and it was an absolute hit! I doubled the recipe for the cake portion and it came out wonderful. Everyone loved it. So rich and scrumptious.

  • Reply
    August 17, 2018 at 3:17 pm

    For the recipe Marbled Pumpkin Bundt cake, readers said it would make a dinky cake. I have a heart shaped pan from Williams Sonoma, could I use that? What do you think?

  • Reply
    December 23, 2017 at 9:27 am

    Do you put the ganache on even if you’re going to serve it the next day?

    • Reply
      December 23, 2017 at 9:38 am

      You can, but it would be even better to do it fresh the next day. Either way will work.

      • Reply
        December 23, 2017 at 4:27 pm

        Thank you!

  • Reply
    August 8, 2017 at 11:09 pm

    I doubled the cake part of the recipe, that filled my bundt pan perfectly. Baked for 55 minutes. Cake is moist and delicious. Will definitely make this again.

  • Reply
    October 16, 2016 at 2:45 pm

    I made this cake a week ago and put it in the freezer. I pulled it out today, let it thaw and made the ganache about an hour before serving it. It was fabulous! Delicious, moist and perfectly suitable for a beautiful fall day! I will probably make it again for Thanksgiving.

  • Reply
    October 16, 2016 at 8:45 am

    I made this cake last night and was surprised how thick the batter was. After it baked, it came right out of the pan, but it was the tiniest bundt cake I’ve ever made. I went over all the ingredients agains and I hadn’t missed anything, so I made it again. The same thing, very very thick batter and tiny bundt cake. I can’t help wondering if a wet ingredient is missing from the recipe? It tastes great and looks really pretty, but it doesn’t look like the picture. It made way too much ganache even for me! Not sure I will make this again, but it was delicious.

    • Reply
      December 23, 2017 at 9:25 am

      Was it the size of the pan? I don’t see a size listed and am curious because I want to make this but am hoping it won’t be tiny.

  • Reply
    October 3, 2016 at 2:03 am

    This cake looks amazing and I can hardly wait to try it! Your photography is so revealing, have you considered adding a picture to the recipe when printed?

  • Reply
    October 2, 2016 at 5:51 pm

    Just made this tonight! All I can say is Luscious! So good!

  • Reply
    October 2, 2016 at 6:27 am

    Yummm looks divine. I love thag rich chocolate ganache

  • Reply
    Gerlinde @Sunnycovechef
    October 1, 2016 at 8:10 pm

    I love that you added chocolate and ganache to your pumpkin bread. Delicious!

  • Reply
    Dawn @ Words Of Deliciousness
    October 1, 2016 at 5:22 pm

    Pumpkin and chocolate is a great combination. This bundt cake looks fantastic.

  • Reply
    October 1, 2016 at 12:09 pm

    What a beauty of a cake, love pumpkin and chocolate together. Looks amazing!

  • Reply
    Laura | Tutti Dolci
    September 30, 2016 at 5:30 pm

    Wow Sue, this is such a beauty! Love that marbling and the chocolate ganache!

  • Reply
    Tricia @ Saving room for dessert
    September 30, 2016 at 4:31 pm

    All I keep thinking is how much I want to lick the cake. I am at a loss for words but am drooling. This is a beautiful, stunning, amazing cake. Bravo!

  • Reply
    Karen @ Seasonal Cravings
    September 30, 2016 at 12:10 pm

    I love how much chocolate you have in this marble cake, after all, the chocolate is the best part! Looks gorgeous!

  • Reply
    Chris Scheuer
    September 30, 2016 at 11:08 am

    Whoa! This is sensation! Who would imagine it came from a simple pumpkin bread. Love your the pretty swirls and that shiny ganache!

  • Reply
    2 sisters recipes
    September 30, 2016 at 10:54 am

    This sounds amazing. Love the spices added ( including the ginger) and dark chocolate epic combination? This has to be good girlfriend!!

    • Reply
      September 30, 2016 at 11:33 am


  • Reply
    [email protected]'s Recipes
    September 30, 2016 at 10:08 am

    That thick ganache topping is just way too good to miss in life! A fantastic pumpkin bundt, Sue.

  • Reply
    Stacey @ The Sugar Coated Cottage
    September 30, 2016 at 6:59 am

    Its an even happier Friday now! Love this marbled pumpkin bundt, its just beautiful and full of inviting fall flavors. The ganache topping is the icing on the cake so to speak! 🙂 Take care.

    • Reply
      September 30, 2016 at 11:34 am

      The recipe makes a little more ganache than you need to frost the cake…just because 😉

  • Reply
    Robyn @ Simply Fresh Dinners
    September 30, 2016 at 5:21 am

    I need this for breakfast right now! That’s the best looking chocolate ever! I’m literally licking my lips, haha! Sharing. Now I’ve got to go find something sweet for breakfast!

  • Reply
    September 30, 2016 at 3:38 am

    This really looks very tempting ! on my to do list. Thank you !

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