Name: Recipe "Pumpkin Truffle Bundt Cake with Chocolate Ganache"
Prep time: 15 min
Cook time: 60 min
Total time: 65 min
Ingredients: 3 cup all-purpose flour; 2 tsp baking soda; 2.5 tsp pumpkin pie spice; 0.5 tsp salt; 2 cup granulated sugar; 1 cup vegetable or canola oil; 3 large eggs; 1 tsp vanilla extract; 1 can pure pumpkin (15 oz); 15 truffles LINDOR Pumpkin Spice Truffles (roughly chopped); 4 oz Lindt EXCELLENCE 70% chocolate (chopped); 0.5 cup heavy cream; 1 tsp corn syrup

You’ll probably want to bookmark Peanut Butter Banana Bundt Cake with Reese’s Peanut Butter Cups, Chocolate Sour Cream Bundt Cake, or Brown Butter Banana Chocolate Chip Bars as well.

The Surprise Inside This Pumpkin Truffle Bundt Cake

Inside this pumpkin bundt cake hides a ring of LINDOR pumpkin spice truffles that melt into a creamy, spiced pocket as the cake bakes. Each slice reveals a tunnel of smooth truffle filling, contrasted against the tender, moist pumpkin cake and the glossy chocolate ganache drizzled on top. It’s the kind of fall dessert that makes you slow down and savor every bite.

3 Reasons This Pumpkin Truffle Bundt Cake Wins Fall

Hidden truffle center: Each bite hits a pocket of creamy pumpkin spice that takes the cake from good to extraordinary.
Moist, not dense: The oil-based batter stays tender for days, so leftovers aren’t dry.
Easy showstopper: A simple bundt pan and a few tricks make this look like you spent hours, but it comes together quickly.

Key Ingredients for Pumpkin Truffle Bundt Cake

Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling. It adds moisture and a subtle earthiness that balances the sweet truffles.
LINDOR Pumpkin Spice Truffles: These have a soft, creamy center that melts during baking. If you can’t find them, any truffle with a similar texture works, though the pumpkin spice flavor is part of the magic.
Lindt EXCELLENCE 70% chocolate: High-quality dark chocolate gives the ganache a deep, not-too-sweet finish. You can use semisweet chips, but the ganache won’t be as refined.

Tools You’ll Need for This Bundt Cake

10-inch bundt pan: Standard size; avoid mini pans unless you adjust baking time.
Stand mixer or hand mixer: For creaming sugar and oil and incorporating the wet ingredients. A whisk works too, but takes more elbow grease.
Small saucepan: For heating cream for the ganache. A heavy-bottomed pan prevents scorching.

Tips for the Best Pumpkin Truffle Bundt Cake

Spray your bundt pan generously with nonstick spray, especially if it has intricate ridges, this cake is tender and can stick. Test doneness at 55 minutes: a toothpick inserted near the center (avoiding a truffle pocket) should come out clean or with a few moist crumbs. Let the cake cool in the pan for exactly 15 minutes before inverting; too long and the truffle filling may glue it in place.

How to Keep the Truffle Tunnel Intact

The truffles sink slightly during baking, so don’t worry if they aren’t perfectly centered. Just make sure every truffle piece is fully covered by the top layer of batter, any exposed chocolate can caramelize and stick to the pan. Chop the truffles into rough ½-inch pieces for even distribution; whole truffles may leave large gaps.

Pumpkin Truffle Bundt Cake Variations to Try

Swap the pumpkin spice truffles for milk chocolate or dark chocolate truffles if you prefer a less spiced filling. For a nutty twist, fold ½ cup toasted pecans into the batter before layering. To make it dairy-free, use dairy-free chocolate and truffles (check labels) and replace heavy cream with full-fat coconut cream for the ganache, it still turns out silky.

How to Serve Pumpkin Truffle Bundt Cake

Drizzle the ganache just before serving so it stays glossy. For extra indulgence, add a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. A dusting of cinnamon on the plate pulls the spices together. This cake also pairs beautifully with a hot cup of chai or a bold coffee.

Storing Leftover Pumpkin Truffle Bundt Cake

Store the cake in an airtight container at room temperature for up to 3 days. The ganache may soften but will re-set as the cake sits. If your kitchen runs warm, refrigerate it; bring slices to room temperature before serving so the cake stays tender.

Can You Freeze Pumpkin Truffle Bundt Cake?

Yes. Freeze the whole cake (without ganache) or individual slices. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight, then warm slices briefly in the microwave or a 300°F oven for 5 minutes. Add fresh ganache after thawing for the best look and texture.

How to Reheat Pumpkin Truffle Bundt Cake

For a just-baked feel, warm individual slices in the microwave for 10-15 seconds on high. To reheat multiple slices, place them on a baking sheet in a 300°F oven for 5-8 minutes; this softens the truffle center without drying the cake. Avoid reheating the whole cake, it’s better at room temperature.

Pumpkin Truffle Bundt Cake FAQs

Can I use homemade pumpkin puree?

Yes, but you’ll need to drain it overnight in a cheesecloth to remove excess moisture. Canned pumpkin is more consistent and yields a reliably moist cake, so it’s the safer choice for this recipe.

Why add corn syrup to the ganache?

Corn syrup keeps the ganache glossy and smooth without making it greasy. You can substitute glucose syrup or honey, but honey will add a slight flavor, still delicious.

My cake stuck to the pan. What went wrong?

This cake is quite tender, so a thorough greasing is critical. Use a nonstick spray with flour, or brush every crevice with softened butter and dust with cocoa powder (not flour, to avoid white spots). Let it cool exactly 15 minutes before turning out.

Can I make this cake ahead of time?

Absolutely. Bake the cake a day ahead, cool completely, and store it wrapped at room temperature. Make the ganache and drizzle just before serving for the freshest look.

Recipe

Pumpkin Truffle Bundt Cake with Chocolate Ganache

Pumpkin bundt cake with chocolate ganache and a tunnel of pumpkin spice truffles inside!

mediumVegetarian

15 min

Prep Time

1 hr

Cook Time

1 hr 5 min

Total Time

Servings

Dessert

Course

American

Cuisine

654 kcal

Calories

Ingredients

Servings

3 cup all-purpose flour
2 tsp baking soda
2.5 tsp pumpkin pie spice
0.5 tsp salt
2 cup granulated sugar

1 cup vegetable or canola oil
3 large eggs
1 tsp vanilla extract
1 can pure pumpkin, 15 oz
15 truffles LINDOR Pumpkin Spice Truffles, roughly chopped

chocolate ganache

4 oz Lindt EXCELLENCE 70% chocolate, chopped
0.5 cup heavy cream

1 tsp corn syrup

Instructions

1
Preheat oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray and set aside.
2
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
3
In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and oil until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add in the vanilla extract and mix until combined.
4
Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. Pour half of the cake batter into the prepared bund pan. Sprinkle the chopped truffles over the batter. Pour the remaining batter over the truffles, making sure they are all covered. Smooth the top with a spatula.

5
Bake for 60 minutes or until toothpick inserted near the center comes out clean. Remove from oven and place on a wire cooling rack. Cool for 15 minutes before inverting onto the wire rack. Cool cake completely.
6
While the cake is cooling, make the chocolate ganache. Place the chopped chocolate in a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, being careful to not let it get to a rapid boil. Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Whisk until chocolate ganache is smooth and silky. Whisk in the corn syrup, this will make the chocolate ganache extra shiny.
7
Drizzle chocolate ganache over the pumpkin bundt cake. Cut into pieces and serve.

Nutrition (per serving)

654kcal

Calorie breakdown

Protein5%31 kcal

Fat38%256 kcal

Carbohydrates57%379 kcal

How this was calculated — 12 of 13 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2635 kcal

baking sodaLeavening agents, baking soda0 kcal

pumpkin pie spiceSpices, pumpkin pie spice43 kcal

saltSalt, table0 kcal

granulated sugarSugars, granulated1848 kcal

vegetable or canola oilOil, vegetable, Natreon canola, high stability, non trans, high oleic (70%)2122 kcal

large eggsEgg, whole, raw, fresh4 kcal

vanilla extractVanilla extract14 kcal

pure pumpkinPumpkin, raw104 kcal

Lindt EXCELLENCE 70% chocolateChocolate, dark, 60-69% cacao solids657 kcal

heavy creamCream, fluid, heavy whipping408 kcal

corn syrupSyrups, corn, dark14 kcal

Serving size ≈ 176 g · 12 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: dessert, fall, nutFree, Oven Baked, vegetarian

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