Pumpkin Cheesecake Topped Chocolate Bundt Cake W. D

Name: Pumpkin Cheesecake Topped Chocolate Bundt Cake W. Dulce De Leche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pumpkin Cheesecake Topping; 2 (8 ounce) packages cream cheese, softened; 1/2 cup granulated sugar; 1/3 cup light brown sugar; 2 eggs; 1 1/4 cups canned pumpkin; 1 1/2 tablespoons cornstarch; 2 teaspoons vanilla extract; 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cloves, 1/2 teaspoon nutmeg); Chocolate Cake; 6 tablespoons natural unsweetened cocoa powder (not Dutch processed); 3 ounces semisweet chocolate, chopped or 1/2 cup semi-sweet chocolate chips; 6 tablespoons very hot brewed coffee; 6 tablespoons sour cream; 3/4 cup all-purpose flour, plus; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 7 tablespoons unsalted butter, room temp; 1 cup light brown sugar, packed; 2 teaspoons vanilla; 2 eggs, room temperature; 1/3 cup mini chocolate chip

Servings: persons

Pumpkin Cheesecake Topping
2 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/3 cup light brown sugar
2 eggs
1 1/4 cups canned pumpkin
1 1/2 tablespoons cornstarch
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cloves, 1/2 teaspoon nutmeg)
Chocolate Cake
6 tablespoons natural unsweetened cocoa powder (not Dutch processed)
3 ounces semisweet chocolate, chopped or 1/2 cup semi-sweet chocolate chips
6 tablespoons very hot brewed coffee
6 tablespoons sour cream
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
7 tablespoons unsalted butter, room temp
1 cup light brown sugar, packed
2 teaspoons vanilla
2 eggs, room temperature
1/3 cup mini chocolate chip

1
Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.
2
In a small mixing bowl, beat softened cream cheese and both sugars until smooth. Thoroughly stir (do not beat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice combo. Pour into bundt pan and bake for 15 minutes.
3
While pumpkin mixture bakes, combine cocoa and chocolate in a small saucepan; pour hot coffee over chocolate and whisk until smooth - if coffee is not hot enough to melt chocolate, turn heat to medium and heat just enough so that chocolate melts; Remove from heat (if using) and whisk in sour cream.
4
In a second bowl, whisk together flour, salt, and baking soda. Using electric mixer, beat butter, brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and continue beating for another minute.
5
By hand, stir 1/3 of the flour mixture into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture. Stir in chocolate mini chips.
6
Remove bundt cake pan from oven and quickly pour chocolate mixture over pumpkin. Return to oven and bake for 42 minutes or until wooden skewer inserted into center comes out with few crumbs attached.
7
Cool in pan 30 minutes, then invert cake onto parchment paper or cake plate. Let cool at room temperature for 1 hour, then transfer to refrigerator to chill.
8
Before serving, drizzle with dulce de leche or caramel sauce.
9
Store cake in refrigerator.

1330

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Pumpkin Cheesecake Topping, 2 (8 ounce) packages cream cheese, softened, 1/2 cup granulated sugar, 1/3 cup light brown sugar, and more.

Yes, Pumpkin Cheesecake Topped Chocolate Bundt Cake W. Dulce De Leche falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cheesecake Topped Chocolate Bundt Cake W. Dulce De Leche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions