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–+ servings
a piece of chocolate pumpkin cake on a small square white plate.
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5 from 1 vote

Chocolate Pumpkin Bundt Cake

A slice of Chocolate Pumpkin Cake is a pumpkin dessert that chocolate lovers will love too. Loaded with crushed Oreos, pumpkin puree, butterscotch chips and cocoa powder! You'll never believe it just means adding a few things to a simple yellow cake box mix! Don't forget to save a piece or two to enjoy with your morning coffee the next day!
Prep Time10 minutes
Cook Time35 minutes
Time to come to pressure and time for releasing pressure25 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Autumn dessert, bundt cake, chocolate cake, pumpkin, pumpkin cake, pumpkin pie spice, Thanksgiving dessert
Servings: 12 slices
Calories: 240kcal
Author: Mrs Major Hoff
Cost: $5

Equipment

  • Pressure Cooker
  • 6 cup capacity bundt pan

Ingredients

  • 1 box box yellow cake mix
  • ¼ cup pumpkin purée
  • 3 tablespoon cocoa powder
  • 3 large eggs
  • ½ cup vegetable oil divided
  • ½ cup crushed Oreos
  • 1 cup water divided
  • ¼ cup butterscotch chips
  • ½ tablespoon cinnamon
  • 1 tablespoon pumpkin spice
  • ½ tablespoon brown sugar
  • ¼ cup caramel sauce for topping

Instructions

Making the cake batters:

  • Divide yellow cake mix into 2 bowls to make the two batters. Also note that the oil, water and eggs are divided. It helps to put them next to the bowl of the batter they will go with ahead of time.

To make the chocolate Oreo batter:

  • In one bowl, add cocoa powder, 2 eggs, ¼ cup oil, and ½ cup of water. Mix well removing any lumps of flour. Add butterscotch chips, saving a small amount of the chips for topping later.

Making the pumpkin batter:

  • In the other bowl, add pumpkin purée, the remaining egg, ¼ cup of oil, ½ cup water, cinnamon, pumpkin spice, and brown sugar. Mix well, removing any lumps or bits of flour. Fold in Oreo pieces. Save a small amount of Oreos for topping. Mix well.

Swirling the batters together in the bundt pan:

  • Spray a 6 cup bundt pan with non-stick baking spray.
  • Pour ½ of chocolate mixture into bundt pan. Allow to level, use a small offset knife to smooth it level if needed.
  • Pour pumpkin mixture slowly into bundt pan over the chocolate batter trying not to move it.
  • Pour the remaining chocolate mixture into the pan. Use a knife to swirl together. It helps to keep the knife vertical and to use a zig zag motion. I usually pass through the circle twice. Don't do too much or you will blend the mixtures to one color rather than getting the swirl effect you are after.
  • Place a paper towel on top and cover with foil. I find a portion of foil going horizontally followed with a portion of foil going vertical helps make sure it is entirely covered. Try to get the foil tucked under the lip of the bundt pan. This can be harder with a silicone mold. You just don't want any holes where steam or can escape or get in.

Baking the cake in an Instant Pot

  • Add 1 cup of water to instant pot. Place the bundt pan on a trivet and lower pan into instant pot. If it doesn't fit, see instructions for oven baking in the notes section.
  • Secure the lid and make sure the valve on top is set to "SEALING." Select High Pressure, for a cook time of 35 minutes.
  • When cook time ends, allow to rest and start to naturally release pressure for 15-20 minutes. At this point let out any left over pressure. Do NOT let the cake go past this time, or it will dry out. Be sure to remove from the insert at this time.
  • Carefully remove pan from instant pot and place on a wire cooling rack. Remove foil and paper towel and cool 10 minutes.
  • Invert bundt pan on a cake plate. Top with caramel. Finish with the leftover Oreo pieces and butterscotch chips.

Video

Notes

**If your pan does not fit in your pressure cooker you can bake in the oven. Bake at 350 degrees in a preheated oven for 35-40 minutes. Test with a tooth pick, you should have a clean toothpick or a few crumbs, not batter. If cake is not done but getting brown cover loosely with foil, leaving a pocket for steam to escape. Cool as directed above.
**Easily substitute different flavors of Oreos as well as different flavored morsel chips. Whatever you like the most!

Nutrition

Calories: 240kcal | Carbohydrates: 49g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 392mg | Potassium: 89mg | Fiber: 2g | Sugar: 25g | Vitamin A: 864IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 2mg