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This Pumpkin Seven Layer Bundt Cake is cut so you can see the moist, dense inside. This cake is stuffed with walnuts and chocolate chips and finished with a decadent chocolate ganache and shredded coconut. It’s inspired by my favorite seven layer bars, but with pumpkin!

Pumpkin Seven Layer Bundt Cake

  • Author: Beyond Frosting
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour and 5 minutes
  • Yield: 12 servings

Description

A moist pumpkin cake stuffed with walnuts and chocolate chips and finished with shredded coconut and a decadent chocolate ganache. 

Ingredients

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

Instructions

For the Cake:

  1. Preheat the oven at 350°F and generously grease a large bundt pan.
  2. In a large mixing bowl, combine cake mix, instant pudding, cinnamon, and pumpkin pie spice, gently stirring to combine.
  3. Next add the eggs, vegetable oil, milk, sweetened condensed milk, and sour cream. Beat the wet ingredients into the dry ingredients until well combined.
  4. 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.
  5. 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:

  1. 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.
  2. Drizzle the melted chocolate over the cake and then sprinkle the top with toasted coconut and walnuts.
  3. This cake is best served slightly warmed.
Nutrition Information:
1/12 of recipe
535
49g
268mg
36g
10g
64g
2g
7g
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: pumpkin cake