Chocolate Ganache Pumpkin Patch Bundt Cakes

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Chocolate Ganache Pumpkin Patch Bundt Cakes

The combination of pumpkin and chocolate Ganache will make these moist and delicious Pumpkin Bundt Cakes a prize winner at your Thanksgiving dinner. I want to eat every one of them right off the screen!

Mini Chocolate Ganache Pumpkin Patch Bundt Cakes by sewlicioushomedecor.com

I knooow you probably have had enough pumpkin recipes….but I couldn’t resist one more.

These yummy, moist, and flavorful pumpkin bundt cakes will keep your guests coming back for more.

Mini Chocolate Ganache Pumpkin Patch of Bundt Cakes

This recipe is an old family favorite. It’s been a family tradition for years….because it’s one of the best cakes EVER!

It’s made with sour milk.  At first, I thought sour milk??  Then I learned that sour milk is not the same as spoiled milk.

A Pumpkin Patch of Mini Pumpkins

Sour milk is simply milk mixed with either lemon juice or vinegar to give it a tart flavor, aka buttermilk. I will refer to as buttermilk, it sounds better than saying sour milk.

It will curdle a tiny bit, and that’s what it’s suppose to do.

Here’s a tip, replace milk with buttermilk in most cake recipes for a wonderful, homemade flavor.

Easy Chocolate Ganache icing

Topped with chocolate ganache is the icing on the cake. Literally!

fall pumpkin kitty

My kitty always watches me bake.  I love her brown colors, I always say she has her Fall colors on.

Here’s the quick and easy recipe printable.  Enjoy!

Chocolate Ganache Pumpkin Patch Bundt Cakes

Chocolate Ganache Pumpkin Patch Bundt Cakes

Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes

The combination of pumpkin and chocolate Ganache will make these moist and delicious Pumpkin Bundt Cakes a prize winner at your Thanksgiving dinner.

Ingredients

Pumpkin Cake

  • 1/2 cup shortening
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 3/4 cup pumpkin
  • 2 cups flour
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/3 cup sour milk = 1/3 cup milk + 3/4 tbsp. milk or vinegar

Instructions

  1. Preheat oven to 350. Spray mini bundt cakes or pan with non-stick cooking spray.

Pumpkin Cake

  1. Combine shortening, brown sugar and granulated sugar, add in egg and pumpkin. Set aside.
  2. Sift together flour, soda, baking powder salt, and cinnamon. Mix together the milk with the dry ingredients alternately, then add in pumpkin mixture.
  3. Fill mini bundt cakes 3/4 full and bake until tested done with a toothpick.

Chocolate Ganache

  1. 8 ounces semisweet chocolate chips
  2. 1/2 cup heavy cream
  3. Cook the chocolate chips and heavy cream in the top of a double boiler or place in a bowl and put in the microwave for 30 second intervals until melted, smooth, and creamy.
  4. Pour over bundt cakes.

Notes

Chocolate Ganache makes 1/2 cup.

Nutrition Information:
Yield: 12 cakes Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 222mgCarbohydrates: 41gFiber: 1gSugar: 23gProtein: 3g

Did you make this recipe?

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19 Comments

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  4. Oh my goodness, Pumpkin Patch Bundt Cake looks delicious! I’m definitely making this! thanks for sharing!
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  6. Looks delicious! Pinning to my Moms HEART Chocolate board!
  7. YUMMO! It looks so delicious! Thanks for linking up to Show Me Saturdays!
  8. Marti, these are so cute and look delicious!
  9. You can never have enough pumpkin recipes... at least thats what I think! This one is a definitely must have, especially with a chocolate ganache on top! YUM!
  10. These are the cutest little bundt cakes I have ever seen! They definitely a perfect for Halloween and you can consider I will be recreating the recipe at the end of the month. Pinned!
  11. OMGee! These look amazing! You have been baking up a storm over there! Awesome photographs too! {{big hugs}} ~ Ashley

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