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This Pumpkin Seven Layer Bundt Cake is inspired by my favorite seven layer bar, but packed into a pumpkin spice cake. The cake is stuffed with walnuts and chocolate chips and finished with a decadent chocolate ganache and shredded coconut.
Would you believe that some people don’t like pie? I certainly can’t, but it’s true! So when it comes time for the holidays, it’s nice to have some options for festive desserts that aren’t pie and let’s face it, we always have to please multiple people. I usually turn to my apple pie lasagna when I’m trying to serve a crowd. I also like to have some cake on hand for those who prefer a more traditional dessert.
This Pumpkin Seven Layer Bundt cake has all the spiced pumpkin flavors you desire, but in the form of a cake. It’s all packed full of some of your favorite elements of the beloved seven layer bar: walnuts, chocolate chips, coconut, sweetened condensed milk. These were my go-to dessert bars when I used to do my holiday baking. This is exactly what inspired me to post this recipe.
If you’ve never paired together chocolate and pumpkin, you’re in for a real treat. If only every bite of this cake could have some of the chocolate ganache on top. Don’t worry, there’s plenty of chocolate to garnish this cake, so don’t be shy.
There’s no actual pumpkin in the recipe, but the flavors are a combination of a spice cake mix, instant pumpkin pudding mix and pumpkin pie spice. The cake itself is a bit more on the dense side, but the sour cream in the cake helps keep it soft. Instant pumpkin pudding mix can be difficult to find, but I know Walmart carries it. If you cannot find it, you can substitute vanilla pudding and add an extra ½ teaspoon of pumpkin pie spice. Whenever I find it, I tend to stock up because I have a number of recipes that use instant pumpkin spice pudding. I seriously can’t get enough.
The most daunting part of making a bundt cake is wondering whether or not it’s going to release from the pan. Personally I use a dark non-stick pan but I coat it with plenty of Crisco. When it comes out of the oven, I only let it sit for about 15-20 minutes before I turn it out from the pan. You still might need a flat edge knife or toothpick to help it release from the pan, I definitely suggest running the knife around the edges before you flip the cake over. A good bundt pan is an essential part of my kitchen.
Why wait until the holidays to serve this Pumpkin Seven Layer Bundt cake? I don’t think I need to give you an excuse to make a cake do I? I didn’t think so. I first shared this recipe over at Food Fanatic.
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A moist pumpkin cake stuffed with walnuts and chocolate chips and finished with shredded coconut and a decadent chocolate ganache.
For the Cake:
- 1 box Spice Cake Mix
- 1 3.4-ounce package Pumpkin Spice Instant Pudding
- 1 teaspoon Cinnamon
- 1/2 teaspoon Pumpkin Pie Spice
- 3 large Eggs
- 1/2 cup Vegetable Oil
- 1/2 cup Milk
- 1/2 cup Sweetened Condensed Milk
- 1/2 cup Sour Cream
- 1/2 cup Walnuts, Chopped
- 1/2 cup White Chocolate Chips
For the Topping:
- 1 cup Dark Chocolate Chips
- 1/2 cup Heavy Whipping Cream
- 2 tablespoons Corn Syrup
- 1/4 cup Shredded Coconut, Toasted
- 1/4 cup Walnuts, Chopped
For the Cake:
- Preheat the oven at 350°F and generously grease a large bundt pan.
- In a large mixing bowl, combine cake mix, instant pudding, cinnamon, and pumpkin pie spice, gently stirring to combine.
- Next add the eggs, vegetable oil, milk, sweetened condensed milk, and sour cream. Beat the wet ingredients into the dry ingredients until well combined.
- Lastly, fold the walnuts and chocolate chips into the cake. Pour the batter into the bundt pan and spread it evenly. Bake 45-50 minutes. Keep an eye on the cake towards the end; sometimes you just need a couple of extra minutes. Check the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
- Allow the cake to cool for 15 minutes and then invert the cake and gently tap the sides of the pan to release the cake from the pan. Allow the cake to cool.
For the Topping:
- In a microwave-safe bowl, combine the chocolate chips, heavy whipping cream, and corn syrup. Microwave in 30-second increments, stirring occasionally until the chocolate is melted.
- Drizzle the melted chocolate over the cake and then sprinkle the top with toasted coconut and walnuts.
- This cake is best served slightly warmed.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: pumpkin cake
This recipe originally appeared on Food Fanatic.
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