Ultra Moist Pumpkin Chocolate Chip Bundt Cake with Orange Zest

Tatiana 0 Comments
Total Time: 1 hr 20 mins Difficulty: Beginner
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Bakery-Style Pumpkin Bundt Cake with a Hint of Orange

There’s pumpkin bundt cake… and then there’s a pumpkin bundt cake built to perform.

This ultra moist pumpkin chocolate chip Bundt cake combines real pumpkin puree, warm fall spices, and fresh orange zest for a balanced, bakery-style result. The cinnamon, nutmeg, cloves, and ginger create depth. The orange zest sharpens the spice and enhances the natural sweetness of the pumpkin without making the cake taste citrusy. It’s subtle but it changes everything.

If you’re searching for a moist pumpkin cake recipe that holds its structure, slices cleanly, and stays tender for days, this is the one. The oil-based batter ensures a soft crumb. The chocolate chips add richness. The Bundt pan creates even baking and a presentation-worthy finish perfect for Thanksgiving dessert tables, holiday gatherings, or fall baking weekends.

This homemade pumpkin bundt cake is designed for consistent results whether you’re baking for a crowd or simply leaning into cozy autumn flavors.

Simple ingredients. Intentional technique. Reliable outcome.

Why This Bundt Version Works

  • Even baking with a tender, moist crumb
  • Orange zest brightens and balances the spices
  • Chocolate chips melt into pockets of richness or top instead for a
  • Beautiful presentation with minimal effort
  • Perfect for gatherings, gifting, or make-ahead desserts

That’s how a fall dessert recipe should work.

And it delivers every time.

Print Recipe

Ultra Moist Pumpkin Chocolate Chip Bundt Cake with Orange Zest

Author: Tatiana
Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Rest Time 20 mins Total Time 1 hr 20 mins
Cooking Temp: 350  F

Description

This ultra moist pumpkin Bundt cake is made with real pumpkin puree, warm fall spices, and fresh orange zest for a bright, balanced flavor. Chocolate chips melt into the tender crumb, creating a rich pumpkin chocolate chip Bundt cake that stays soft for days. An easy fall dessert perfect for Thanksgiving, holiday gatherings, or cozy autumn baking.

Ingredients

Dry Ingredients

Wet Ingredients

Mix-In or Add on Top

Special Equipment

Step-by-Step Instructions

Preheat

  1. Preheat

    Preheat oven to 350°F (177°C).
    Position oven rack in the lower third.

How to Prepare the Bundt Pan (Important!)

  1. How to Prepare the Bundt Pan (Important!)

    Bundt cakes stick easily.

    1. Generously grease every curve and crevice.

    2. Lightly dust with flour if not using baking spray with flour included.

    3. Tap out excess.

    Proper prep ensures a clean release.

Mix Dry Ingredients

  1. Mix Dry Ingredients

    Whisk together:

    • Flour

    • Baking soda

    • Cinnamon

    • Nutmeg

    • Cloves

    • Ginger

    • Salt

    Set aside.

Infuse the Sugar with Orange Zest

  1. Infuse the Sugar with Orange Zest

    In a separate bowl, combine:

    • Granulated sugar

    • Brown sugar

    • Orange zest

    Rub together with your fingers until fragrant.

Mix Wet Ingredients

  1. Mix Wet Ingredients

    Whisk into the zesty sugar:

    • Eggs

    • Pumpkin puree

    • Oil

    • Orange juice

    Mix until smooth.

Combine

  1. Combine

    Pour wet ingredients into dry ingredients.

    Gently mix until just combined. Do not overmix.

    Fold in chocolate chips OR reserve for topping.

Bake

  1. Bake

    Pour batter evenly into prepared Bundt pan and smooth the top.

    Bake for 45 minutes.

    Start checking at 50 minutes.
    The cake is done when a toothpick inserted comes out clean or with a few moist crumbs.

    If browning too quickly, loosely tent with foil.

Cool & Release

  1. Cool & Release

    • Cool in pan for 15–20 minutes.

    • Invert onto wire rack.

    • Allow to cool completely before glazing or slicing.

    If you try to remove it too soon, it may break.

Optional Finishes

  1. Optional Finishes

    1. Simple Orange Glaze

    Whisk together:

    • 1 cup powdered sugar

    • 2–3 tablespoons fresh orange juice

    • Optional: pinch of cinnamon

    Drizzle over cooled cake.

    2. Cinnamon Sugar Dusting

    Lightly brush warm cake with melted butter and dust with cinnamon sugar.

    3. Chocolate Drizzle

    Melt ½ cup chocolate chips with 1 teaspoon oil and drizzle over top.

Storage

  1. Storage

    • Room temperature (covered): 3–4 days

    • Refrigerator: Up to 1 week

    • Freeze (wrapped tightly): Up to 3 months

    Pro Tips for Perfect Bundt Texture

    • Use oil for maximum moisture.

    • Do not overbake — Bundt cakes can dry out quickly.

    • Let it cool slightly before unmolding.

    • Flavor intensifies by day two.

Keywords: bundt, pumpkin, orange, cake, chocolate chip
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