We’re finally in the 80’s around here, and I can feel Fall in the air just about. It’s one of my favorite times of year. Halloween is just around the corner and pumpkin spice is featured almost anywhere you look. Bring. It. On. I am so ready to get to use my stove and oven again without having to worry about spending the rest of the day cooling the house back off. The struggle is real, y’all.

Baking is not my favorite thing to do in the kitchen. It scares and intimidates me. And today was one of those reasons why. I turned my back for (what seemed like one second) and I over-beat my batter. Meaning my cake collapsed a bit in the middle. I was frustrated beyond belief with myself, but the family didn’t mind at all. In fact, they all said how good the cake was - even though I was mad at it.

This Dark Chocolate & Pumpkin Swirl Bundt Cake is a fudgy cake, if ever there was one. The pumpkin and pudding mix in there leave the cake and the filling completely decadent and delicious. So much so that I’m not sure whether this is a breakfast cake or a dessert cake! I suppose it doesn’t really matter. Either way, it’s yummy.

One thing I love about this cake is that it’s lightened up in one of my favorite ways, by using the caked pumpkin trick! I use the same hack with my brownies. And of course, dark chocolate makes everything just a bit better and more 'guilt-free’ in my opinion.

The dark chocolate and the pumpkin filling swirled together leaves you with a perfectly fun and festive cake that’s great for Halloween or Thanksgiving!

Don’t forget to NOT make the same mistake that I did with over-beating the chocolate cake batter. Mix it just until it’s blended, and no more than that. Trust me. I learned that lesson for us all.

Step-by-Step Photos:

Nutritional Claims: Kidney Friendly, Vegetarian, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher