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One-Bowl Pumpkin-Chocolate Swirl Cake with Chocolate Ganache

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  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 12
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The surprise inside this pumpkin cake is a swirl of chocolate. Use your measuring cup to mix the chocolate into the batter so you don't have to wash another bowl.
Updated Jul 30, 2014
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Chocolate Ganache

  • 1/4 cup heavy whipping cream
  • 1/2 cup chopped semisweet baking chocolate


  • 1
    Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • 2
    In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.
  • 3
    Pour 1 cup of the batter into the glass measuring cup you used for measuring the water and oil. Stir in the 1/3 cup semisweet chocolate and the baking cocoa until well combined. Pour half of the pumpkin batter into pan. Spoon chocolate batter over batter in pan. Top with remaining pumpkin batter.
  • 4
    Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
  • 5
    In microwavable bowl, microwave cream uncovered on High 45 seconds to 1 minute or until cream just begins to simmer. Add the 1/2 cup semisweet chocolate to the cream, and stir until smooth. Cool 5 minutes. Drizzle over cake.

Tips from the Betty Crocker Kitchens

  • tip 1
    If desired, swap the spice cake mix for Betty Crocker™ Super Moist™ yellow cake mix, and bump up the pumpkin pie spice to 1 1/2 teaspoons.
  • tip 2
    This cake can be made using Betty Crocker™ Gluten Free yellow cake mix. Increase the pumpkin pie spice to 1 1/2 teaspoons, and bake as directed. As always, make sure all the other ingredients you use are gluten free.


Nutrition Facts are not available for this recipe
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