Pumpkin Cake with Chocolate Ganache

Pumpkin Cake: moist pumpkin bundt cake with cream cheese filling and chocolate ganache!

I love cake. And bundt pans, I mean come on. You’ve all seen My Big Fat Greek Wedding right? Bunnnndddttt. A what? A Bunnnnddddtttt.

I love baking in my bundt pan. Mine is a stoneware bundt from Pampered Chef, but you can use any pan you like. This cake I doubled the cake recipe below by baking TWO bundt cakes. I baked one, while that one cooled I baked a second cake. I like the height of the cake, plus it kinda looks like a pumpkin!

I think there is something so grown up and sophisticated about bundt cakes. I’m not sure what it is though. Maybe the lines on the outside of the cake? The curves? I just love a slice of cake with my coffee.

And this pumpkin cake? It’s so rich and moist! Paired with the cream cheese frosting and chocolate ganache, you just can’t go wrong. So go do something right and have a slice of cake!!! Enjoy!

Pumpkin Cake with Chocolate Ganache

Pumpkin Cake with Chocolate Ganache



  • 1 cup canned pumpkin puree
  • 1/3 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup applesauce
  • 2 eggs
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg

For the frosting:

  • 4 oz cream cheese, softened
  • 2-3 cup powdered sugar
  • 2 Tbsp milk
  • 2 tsp vanilla extract

For the ganache:

  • 1 Tbsp heavy cream
  • 1 Tbsp milk
  • 1/4 cup butter
  • 1 tsp vanilla extract
  • 2 tsp corn syrup
  • 1 oz bittersweet chocolate
  • 1 oz semi sweet chocolate morsels
  • 1 1/4 cup powdered sugar


  1. In mixer, beat together pumpkin, sugars, applesauce and eggs. Blend in the flour, baking powder and soda, salt, and seasonings.
  2. Pour batter into well greased and floured bundt pan.
  3. Bake in a 350 degree oven for about 38-45 minutes. Allow to cool in pan about 5 minutes before flipping onto a rack. Repeat by making a second cake if you want two layers.
  4. Cool completely before frosting. To make frosting, beat cream cheese until smooth. Beat in vanilla, milk and powdered sugar and mix for 2-3 minutes. Invert one cake so the flat part is facing upwards. Spread frosting evenly on cake and top with second cake. *If only using one bundt cake, carefully slice cake in half horizontally, lifting up the top layer. Spread frosting between layers, return top layer above the frosting.
  5. To make chocolate glaze, in a small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. When butter is completely melted, turn heat to low and add in the chocolate. Remove from heat and whisk in the powdered sugar. When completely smooth, spoon over top of cake. Allow to set about 15 minutes. Enjoy!


ย Pumpkin Cake: moist pumpkin bundt cake with cream cheese filling and chocolate ganache!

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60 comments on “Pumpkin Cake with Chocolate Ganache”

  1. Oh pumpkin cake…I will be daydreaming about you all day. Please bring your yummy filling and ganache topping to visit at my house!!!

  2. Oh yum! Sounds fabulous and looks beautiful! Love it!

    • Makkah unnnuyyyhhjji๐Ÿ˜—๐Ÿ˜—๐Ÿ˜๐Ÿ˜’๐Ÿค“๐Ÿ˜’๐Ÿ˜’๐Ÿ˜๐Ÿค—๐Ÿค—๐Ÿ˜๐Ÿ˜•๐Ÿ˜•๐Ÿ˜Ž๐Ÿคก๐Ÿคก๐Ÿคก๐Ÿคก๐Ÿคก๐Ÿ˜ž๐Ÿ˜”๐Ÿคก๐Ÿคก๐Ÿคก๐Ÿคกโ˜น๏ธโ˜น๏ธ๐Ÿ˜”๐Ÿ˜”๐Ÿ˜ฃโ˜น๏ธโ˜น๏ธโ˜น๏ธ๐Ÿ˜œ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜œ๐Ÿ˜œ๐Ÿ˜๐Ÿ˜๐Ÿค๐Ÿฆ๐Ÿ”๐ŸŽ’๐ŸŒ๐ŸŒ—๐ŸŒ—๐ŸŒ—๐ŸŒ—๐Ÿ‘จโ€๐Ÿ’ป๐Ÿ‘…โœ‹๐Ÿฟโ˜๐Ÿปโ˜๐Ÿป๐Ÿ‘Œ๐Ÿป๐Ÿ’ช๐Ÿฟ๐Ÿค›๐Ÿผ๐Ÿ‘Œ๐Ÿป๐Ÿ‘Œ๐Ÿป๐Ÿ˜ธ๐Ÿ™„๐ŸŽƒ๐Ÿ˜ท๐Ÿ‘ฟ๐Ÿคง๐Ÿคง๐Ÿ˜ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡พ๐Ÿ‡ฟ๐Ÿ‡ผ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡น๐Ÿ‡ฒ๐Ÿ‡น๐Ÿ‡ป๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡ฟ๐Ÿ‡ฒ๐Ÿ‡ฌ๐Ÿ‡ง๐Ÿ‡ฟ๐Ÿ‡ฒ๐Ÿ‡บ๐Ÿ‡ฌ๐Ÿ‡ฟ๐Ÿ‡ฒ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡บ๐Ÿ‡ฌ๐Ÿ‡บ๐Ÿ‡ฌ๐Ÿ‡บ๐Ÿ‡ฌ๐Ÿ‡น๐Ÿ‡ฒ๐Ÿ‡น๐Ÿ‡ฒ๐Ÿ‡ฑ๐Ÿ‡บ๐Ÿ‡ฐ๐Ÿ‡ฌ๐Ÿ‡ฒ๐Ÿ‡ผ๐Ÿ‡ช๐Ÿ‡ญ๐Ÿ‡ป๐Ÿ‡ฎ๐Ÿ‡บ๐Ÿ‡ธ๐Ÿ‡ป๐Ÿ‡ฎ๐Ÿ‡บ๐Ÿ‡ฆ๐Ÿ‡บ๐Ÿ‡ฆ

  3. That is a pretty good looking cake! I love ganache toppings and yours dripping on your cake makes me want a piece like now!

  4. That looks terrific. Such a wonderful looking dessert. I bet it is devine! Come visit. We have a recipe for a three way lasagna today.

  5. Ooooohh Myyyyy goodness!! *drool*

  6. Yummyyyyyy – the cake looks so delicious! I love it

  7. Hi Aimee! I am a new follower to your page…I have written down about 20 of your recipes already tonight, I can’t wait to try them! I love that they are simple, so even a stay-at-home mom with a 13 month old (like me) can find time to make them!

    I was wondering if you’ve ever tried to make Cheese Tortellini, like the dish from Doolittle’s (a restaurant in the MN/ND area). It’s a ‘five cheese’ tortellini that’s baked, with an herb cream sauce, mozzarella, parmesan, gorgonzola, and fontina cheeses. It is AMAZING, but I can’t find any recipes for it anywhere (and would have no idea where to start on my own). Just wondering what your take would be on the dish?

    Love your page! Thanks!

  8. Brianna,
    That dish sounds delish, I’ve never been to Doolittle’s, but the tortellini sounds awesome! I’ll have to ponder that one, thank you! And thanks for following, congrats on your little one!

  9. Oh wow that looks so beautiful and delicious!

  10. Aimee – you make the best desserts! This looks so delicious and it’s so pretty. I really love how you used two bundt cakes – fantastic!

  11. Aimee … stop doing this to me! I am going to try your chocolate baked donuts and pumpkin snickerdoodle cake this weekend but, now that I see this I am torn. You are killing me with your evil sugar ways.

  12. Allison, If I’m allowed a vote, I say go for the donuts (only cause I still have half a cake on my counter!)

  13. I can’t say the word “bundt” without using that accent from My Big Fat Greek Wedding. Drives my husband nuts, LOL.

    Thanks for linking up at A Little Nosh this week!

  14. That’s one of my favorite movies and one of my favorite scenes. I like the idea of making two cakes to add height. This filling in the middle looks absolutely delicious. Thanks for sharing on Sweet Indulgences Sunday.

  15. Both beautiful and delicious! Thank you so much for sharing your culinary talent at Rook No. 17!


  16. A layered BUNDT cake is brilliant! I too just ADORE bunnnnndt cakes…they make me seriously happy. And well, this cake makes me seriously happy just to think about making and eating! Thanks for sharing! ๐Ÿ™‚

  17. Anonymous

    Which size can? My stores have 2

  18. Anonymous

    Which size can for the pumpkin? My stores have 2.

  19. mary beth pike

    I Iove your recipes! I havent tried them yet but hopefully I will beable to this weekend. They all look
    So delicious.

  20. This is the first recipe I have seen of yours but if the rest of them are anything like this one I want ALL of them! This sounds absolutely out of this world to me and I can’t wait to make one. My cousin posted it for me. So I need to thank her for it because if she hadn’t put it out there for me to see I would never have known about it. Thanks Marie very much! Linda.

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  22. Mary

    Hi! I was wondering if the recipe would still work if I left out the pumpkin (no substitute). I’m not a fan of pumpkin in general but would love to still make the cake. Thoughts? Thanks!

    • vivs

      mary, i have some pumpkin (hokkaido pumpkin) in the oven right now; peel it before (though its skin is eatable), slice it and cook it on 400F for 30 mins, covered with aluminum foil so it doesnt brown. i live in germany and here we dont have canned pumpkin, plus i dont like processed food at all.

  23. Is there any butter in the frosting or just cheese, milk, sugar, and vanilla?

  24. Crystal

    I’m impatiently waiting for this to cool ๐Ÿ™‚ Can’t wait to taste it!

  25. Can I use veg oil instead of apple sauce & if so, how much? Sooooo excited to try this! My husband is going to go nuts!

  26. Terri

    U said no butter but I see 1/4 cup butter in frosting??????

  27. Ellen

    I am making this cake now and for some reason 1 cup of flour just doesn’t seem like enough. Has anyone else made this recipe and is the flour amount correct?

    Thanks! Ellen

  28. Erica

    What size bundt pan is this? They come in different sizes. ย Mine is 9″ diameter and just poured the batter in and it looks like the recipe may not be enough to fill the pan when fully baked. ย The batter only fills less than half the pan. ย We’ll see how it turns out… ย 

  29. Shirley lawhorn

    What is the stem made of in the third picture

  30. Patty Wagoner

    What did you use for the stem on the finished “pumpkin”?ย 

  31. Cathy

    Hi, this looks amazing but I am confused with the last picture of the cake. It does show a stem and it’s also frosted entirely to make it look like a pumpkin. Can you tell me how you did it? The picture after that one just shows it with a sprinkling of powdered sugar.

  32. shannon

    the cake is frosted orange. i don’t see the recipe on the page or am i just missing it.

    • Tina

      I see this too on Pinterest but when I click it sends to me this recipe, which seems similar, just with a different end result (but I really want that pumpkin look). What I’m going to do is make the cake and filling, then just use my traditional chocolate icing and try to dye it orange, or maybe just make extra cream cheese filling and use that to make it look like the Pinterest picture. Not sure about the stump though yet – might use a real stump!

      • Ahhh this makes sense. So there must be a different image attached to my recipe???
        As for a “stump”, could you use an ice cream cone (the cake cone style) and cover it in chocolate frosting, or vanilla frosting tinted green? Depending on the color you want?
        If you want orange frosting, you could dye cream cheese frosting?

  33. lilith

    Hi ,
    this sounds great. The photo on pinterest shows the cake covered in creme/frosting and looking like an actual pumpkin. do you just make a separate mini cake to fill the inside so you can still get the shape on the outside?

  34. Alexia

    I totally agree with the others above!!! Wish I could find the recipe to the image posted of the cute frosted orange pumpkin cake. ย That cake photo is what made me open the site ๐Ÿ™ don’t want the chocolate ganache topping!

  35. On the recipe, the frosting calls for 2-3 cups of powdered sugar. How do I gauge how much to use?

  36. Casey Anderson

    This recipe is fabulous! I just did a trial run for an event I’m hosting this weekend and can’t seem to get the bundt cake to be full size.. likes its the height of a pie. the inside isn’t quite cooked and it cooked for an additional 20 minutes after the 45 once I realized that the inside was still so soft. I’m in high altitude but do not think that should affect the cake to this degree. any suggestions? I really want to serve this at my party but I have to get it right first! ๐Ÿ™‚ย 

  37. Ellen

    Not sure what happened when I posted, but it didn’t pull my name. Anyhow, the cake came out great! A big hit with my coworkers.

  38. Stephani

    I just made this cake and followed the recipe precisely. Did anyone else have a cake that came out gummy? Super undercooked? I am making the second cake now and cooking for much longer than 45 minutes to see if there is an error with my oven and the timing.

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