This delicious bundt cake recipe uses our famous Pumpkin Chocolate Chip Cookie Mix
- 1 box pumpkin chocolate chip cookie mix
- 2 eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup canola or vegetable oil
- 1/4 cup sour cream
- 2/3 cup semi sweet chocolate chips
- 1/4 cup cream or half-and-half
- 1/2 teaspoon vanilla extract
Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan with cooking spray.
In a large bowl combine eggs, pumpkin puree, sugar, oil, sour cream. Mix until batter is smooth.
Add the Pumpkin Chocolate Chip Cookie Mix and stir until just combined, don’t over mix.
Pour batter into prepared pan, smoothing it lightly with a spatula if necessary and give it a slam on the counter to release any air. Bake for 38 to 42 minutes, or until top has set (it may crackle, this is okay) or a cake tester, toothpick, or blade of a knife comes out clean. Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan and placing it on a rack to finish cooling. While cake cools, make the ganache.
Place chocolate in a medium microwave-safe bowl and heat on high power for 30 second to soften chocolate; set aside.
In a small microwave-safe bowl or measuring cup, heat the cream on high power just until it begins to bubble and show signs of boiling, about 1 minute.
Pour hot cream over chocolate and let it stand about 1 minute. Mix vigorously until chocolate has melted and mixture is smooth and velvety.
Add vanilla, Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit.
Mix chocolate again and drizzle it over the cake. Ganache will set up a bit with time.