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5 from 1 vote

Chocolate bundt cake with pumpkin cream cheese filling.

An amazingly moist chocolate cake with delicious pumpkin cream cheese filling.
Author: Amira


For the cake:

  • 2 1/4  cups  all-purpose flour.
  • cups  sugar.
  • 3/4  cup  unsweetened cocoa powder.
  • 1 1/2  teaspoons  baking soda.
  • teaspoon  baking powder.
  • 1/4  teaspoon  salt.
  • 1/2  cup  vegetable oil.
  • cup buttermilk.*
  • large eggs.
  • 2 teaspoon vanilla extract.
  • cup  prepared instant coffee.**

For the Pumpkin cream cheese fillin

  • 1 8oz package of cream cheese, room temperature.
  • 1/4 cup granulated sugar.
  • 1-2 teaspoon ground cinnamon.**
  • 1/2- 1 cup pumpkin puree. ****
  • 1 egg large.
  • 2 Tablespoons flour.

For the chocolate glaze:

  • 1 4oz semi sweet chocolate bar, chopped.
  • 1 1/2 tablespoons corn syrup.
  • 1/2 cup heavy cream
  • 2 tablespoons granulated sugar


  • Heat the oven to 350F.

Make the cake batter:

  • In a deep bowl, combine flour, salt, baking powder, baking soda, cocoa powder and sugar, mix well.
  • Add oil, beaten eggs, milk and whisk.
  • Add prepared coffee and mix again, you’ll get a watery batter and not thick on, it is ok do not add more flour.

Prepare the pumpkin filling:

  • In a bowl, beat, cream cheese, sugar and cinnamon.
  • Add pumpkin puree gradually and keep testing it. ****
  • Add the egg and flour then beat again.

Assemble the cake:

  • In a prepared bundt cake, add 1/2 of the batter then scoop up the cream cheese filling trying to avoid - as much as you can- touching the sides of the pan.
  • Pour the remaining batter and make swirls in the cake using a butter knife.
  • Bake for 30-40 minutes until it is done or until a tooth pick inserted in the middle comes out clean.
  • Take the cake out of the oven, leave it in the pan for 10 minutes then transfer it to a cooling rack to cool completely.

Make the glaze:

  • Place the chopped chocolate and corn syrup in a bowl and set aside.
  • In a sauce pan over medium heat, add heavy cream and sugar.
  • Stir until the sugar has completely dissolved and the mixture is hot.
  • Pour over the chocolate and mix until smooth.
  • Pour glaze over the chocolate cake.*****
  • cut into pieces and serve. Enjoy!


* Make your own by combining 1 cup of milk and 1 tablespoon white vinegar. ** You can use 1 cup of your preferred brewed coffee. ** You can also use other spices like ground ginger, nut meg .. cloves. **** I kept adding pumpkin puree and taste the filling until I got to the good taste for my family which was 1/2 cup. I have a kid who does not like pumpkin at all so I did not want to overdo it. If it was for me I would’ve added the whole cup. ***** It is easier to for glaze through a squeeze bottle.